Recipe: Carrot Crumb Cake (9x9-inch, 1970's)

CARROT CRUMB CAKE

1/2 cup margarine or butter, softened
1 cup white granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 cup shredded raw carrot
2 cups pastry flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2/3 cup sour milk
FOR THE CRUMB TOPPING:
3 tablespoons flour
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/3 cup chopped pecans
3 tablespoons margarine or butter, melted

To prepare the cake batter, beat the 1/2 cup margarine, white sugar and egg together until fluffy, then stir in the vanilla and shredded carrot; set aside.

Sift dry ingredients together and add alternately with the sour milk to the carrot mixture. Spread in a greased 9x9-inch baking pan.

To prepare the topping, mix 3 tablespoons flour, brown sugar, cinnamon and chopped pecans together. Stir in melted margarine to form a crumbly mixture. Sprinkle over the cake batter.

Bake at 350 degrees F for 45 minutes or till it tests done. Cool, then cut in squares.

Makes 9 servings.
Source: Chatelaine Golden Anniversary Recipe Collection booklet, 1978