Recipe - Easy Carrot Crumb Cake

1 One half cup Bisquick original baking mix
One half cup Granulated sugar
One fourth cup Milk
2 tablespoon Margarine or butter; melted
2 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Vanilla
1 Egg
1 cup Shredded carrots (about
1One half medium)
One half cup Flaked coconut
One half cup Finely chopped pecans
One fourth cup Packed brown sugar
One fourth cup Bisquick original baking mix
2 tablespoon Margarine or butter;
softened
One half cup Powdered sugar
2 (up to)
3 teaspoon Milk

HEAT oven to 350 degrees. Grease and flour square pan, 8x8x2 inches. Mix
1One half cups baking mix, the granulated sugar, One fourth cup milk, 2 tablespoons
melted margarine, the cinnamon, nutmeg, vanilla and egg in large bowl. Beat
on low speed until smooth. Stir in carrots. Spread in pan.

MIX remaining ingredients except powdered sugar and 2 to 3 teaspoons milk
thoroughly. Sprinkle over batter.

BAKE 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 5 minutes. Mix powdered sugar and 2 to 3 teaspoons milk until
smooth and drizzling consistency; drizzle over warm cake. 8 servings.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.