Carrot Crumb Cake
|Soft margarine/Butter||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|Sugar||1 Cup (16 tbs) (About 250 Milliliter)|
|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)|
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.