Recipe: Carrot Bread Coffee Cake (Bisquick recipe, 1985)

CARROT BREAD COFFEE CAKE

4 1/2 cups Bisquick
1/2 cup cooked mashed carrots (or 1 (8 oz.) can carrots, drained and mashed)
1/3 cup milk
1 egg
1/4 teaspoon salt
1/3 cup plus 2 tablespoons sugar, divided use
1/2 cup butter or margarine, melted, divided use
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Heat oven to 400 degrees F.

Mix Bisquick, carrots, milk, egg, salt, 1/3 cup sugar and 2 tablespoons of the melted butter.

Flour hands with Bisquick and pat dough to fit a greased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Make shallow slashes diagonally across dough about 1-inch apart to form a diamond pattern.

Mix cinnamon and nutmeg with remaining melted butter; brush evenly over dough. Sprinkle top with the remaining 2 tablespoons sugar.

Bake until browned, 20 to 25 minutes.

Makes a 15x10-inch cake
From: Recipelink.com
Source: Recipe booklet: Prizewinning Recipes by You from the Bisquick Creations Recipe Contest, General Mills Inc., 1985