Carrot Crumb Cake
|Soft margarine/Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Shredded carrot||1 Cup (16 tbs)|
|Unsifted pastry flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sour milk||2⁄3 Cup (10.67 tbs)|
|Crumb topping||1⁄2 Cup (8 tbs)|
Beat the margarine, sugar and egg together until fluffy, then stir in the vanilla and shredded carrot.
Sift dry ingredients together and add alternately with the sour milk.
Spread in a greased 9 X 9-inch pan.
Sprinkle with Crumb Topping and bake at 350F for 45 minutes.
Cool and cut in squares.
Crumb TOPPING: Mix 3 tablespoons flour, 1/3 cup brown sugar, 1 teaspoon cinnamon and 1/3 cup chopped pecans together.
Stir in 3 tablespoons melted margarine to form a crumbly mixture.