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CARROT WALNUT COFFEE CAKE

 

Betty Crocker Ultimate Bisquick Cookbook
Prep Time: 15 Minutes
Start To Finish: 1 Hour 20 Minutes
9 Servings


STREUSEL
• 1/2 cup Original Bisquick mix
• 1/3 cup packed brown sugar
• 2 tablespoons firm butter or margarine

COFFEE CAKE
• 2 cups Original Bisquick mix
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons pumpkin pie spice*
• 1/2 cup chopped walnuts
• 1/2 cup shredded carrots
• 1/2 cup raisins
• 2/3 cup milk
• 2 tablespoons vegetable oil
• 1 egg
*If you don't have pumpkin pie spice, use 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/8 teaspoon allspice instead.


Directions
1. Heat oven to 375°F. In small bowl, mix 1/2 cup Bisquick mix and the brown sugar until well blended. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly; set aside.

2. In large bowl, stir 2 cups Bisquick mix, the sugar, pumpkin pie spice, walnuts, carrots and raisins. Stir in milk, oil and egg with wire whisk or fork until blended. Pour into ungreased 8-inch square pan. Sprinkle with streusel.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm.

High Altitude (3500-6500 ft): Increase eggs to 2. Bake 38 to 43 minutes.

Nutrition
1 SERVING: Calories 320 (Calories from Fat 140); Total Fat 15g (Saturated Fat 4g); Cholesterol 30mg; Sodium 450mg; Total Carbohydrate 41g (Dietary Fiber 2g; Sugars 18g); Protein 5g
% DAILY VALUE: Vitamin A 25%; Vitamin C 0%; Calcium 8%; Iron 8%
EXCHANGES: 1 1/2 Starch, 1 Other Carbohydrate, 3 Fat
CARBOHYDRATE CHOICES: 3