½ cup granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
¼ cup milk
1 egg
2 tbsp margarine or butter, melted
1 tsp vanilla extract
1 cup shredded carrots
½ cup flaked coconut
½ cup finely chopped pecans
¼ cup Bisquick baking mix
¼ cup firmly packed brown sugar
2 tbsp margarine or butter, softened
½ cup powered sugar
2 to 3 tsp milk
Heat
oven to 350º. Combine 1½ cups Bisquick, sugar, cinnamon, nutmeg,
milk, egg, vanilla and carrots in a large
bowl, stirring well. Pour into greased
and floured 8-inch square pan. Combine
coconut, pecans, ¼ cup Bisquick, brown sugar
and softened margarine. Sprinkle over
batter. Bake 30 - 35 minutes or until
toothpick inserted in center comes out clean.
Cool 5 minutes. Combine powdered
sugar and 2 to 3 tsp milk; drizzle over warm cake. Cool completely before serving.
