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Carrot Crumb Cake's picture
  Soft margarine/Butter 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla 1 1⁄2 Teaspoon
  Shredded carrot 1 Cup (16 tbs)
  Unsifted pastry flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Nutmeg 1⁄4 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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2869 Calories from Fat 952

% Daily Value*

Total Fat 106 g163.4%

Saturated Fat 20.5 g102.6%

Trans Fat 0.3 g

Cholesterol 211.5 mg70.5%

Sodium 4687.4 mg195.3%

Total Carbohydrates 439 g146.2%

Dietary Fiber 36.8 g147.1%

Sugars 230.4 g

Protein 59 g117.1%

Vitamin A 510.5% Vitamin C 16.5%

Calcium 140.5% Iron 75%

*Based on a 2000 Calorie diet

Carrot Crumb Cake Recipe