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Carrot Crumb Cake

Grannys.kitchen's picture
Ingredients
  Soft margarine/Butter 1⁄2 Cup (8 tbs) (About 125 Milliliter)
  Sugar 1 Cup (16 tbs) (About 250 Milliliter)
  Egg 1
  Vanilla 1 1⁄2 Teaspoon (About 7 Milliliter)
  Shredded carrot 1 Cup (16 tbs) (Use Raw Ones, About 250 Milliliter)
  Pastry flour 2 Cup (32 tbs) (About 500 Milliliter)
  Baking powder 2 Teaspoon (About 10 Milliliter)
  Salt 1 Teaspoon (About 5 Milliliter)
  Nutmeg 1⁄4 Teaspoon (About 1 Milliliter)
  Baking soda 1⁄2 Teaspoon (About 2 Milliliter)
  Sour milk 2⁄3 Cup (10.67 tbs) (About 150 Milliliter)
  Crumb topping 1⁄4 Cup (4 tbs)
Directions

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 (2.5 L) pan.
Sprinkle with Crumb Topping and bake at 350F (180C) for 45 minutes.
Cool and cut in squares.

Recipe Summary

Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vegetable

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