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Nutrition Facts
Serving Size 1 (139g) Recipe makes 9 servings
Calories 414
Calories from Fat 142		(34%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 545mg		22%
Potassium 189mg		5%
Total Carbohydrate 64.0g		21%
	Dietary Fiber 1.2g	4%
	Sugars 36.5g
Protein 4.8g		9%
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Carrot Crumb Cake

Recipe #395551 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sweet PQ?
Oct 19, 2009

I'm not sure where I got this recipe from, but I've had it in my recipe stash for a long time. This is a diffirent kind of carrot cake, with a crumb topping. It resembles more of a coffeecake. It is easy to make using a food processor.

SERVES 9 , 1 9" cake (change servings and units)

Ingredients

1/2 cup butter (or margarine)
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 cup sour milk (add 1 teaspoon vinegar to sour)
1 1/2 cups carrots, grated
2 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon salt

TOPPING

1/2 cup brown sugar
4 tablespoons flour
3 tablespoons butter, melted

Directions

1
Preheat oven to 350*. Process butter, sugar, egg, vanilla, milk and carrots until well-blended and carrots are finer.
2
Combine dry ingredients in a bowl. Pour carrot mixture over, stirring to blend. Pour in greased 9" x 9" pan.
3
TOPPING: Combine brown sugar, flour and melted butter. Sprinkle over cake batter.
4
Bake @ 350* for 40-45 minutes.