Carrot Crumb Cake

• 1 1/2 c. Bisquick baking mix
• 1/2 c. sugar
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1/4 c. milk
• 1 egg
• 2 Tbsp. butter, melted
• 1 tsp. vanilla extract
• 1 c. shredded carrots
• 1/2 c. flaked coconut (optional)
• 1/2 c. finely chopped pecans (optional)
• 1/4 c. Bisquick baking mix
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. butter, softened
• 1/2 c. powdered sugar
• 2 to 3 tsp. milk

1. Heat oven to 350u0b0.
2. Combine first 9 ingredients in large bowl, stirring well.
3. Pour into greased and floured 8-inch square pan. Combine coconut, pecans, 1/4 cup baking mix, brown sugar and 2 tablespoons softened butter.
4. Sprinkle over batter.
5. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
6. Combine powdered sugar and 2 to 3 teaspoons milk; drizzle over warm cake.
7. Cool completely before serving.

bisquick baking mix, sugar, cinnamon, nutmeg, milk, egg, butter, vanilla extract, carrots, flaked coconut, pecans, bisquick baking mix, brown sugar, butter, powdered sugar, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846569 (may not work)