Easy Carrot Raisin Salad
INGREDIENTS:
1 1/2 c Bisquick original baking mix
1/2 c Granulated sugar
1/4 c Milk
2 tb Margarine or butter; melted
2 ts Ground cinnamon
1 ts Ground nutmeg
1 ts Vanilla
1 Egg
1 c Shredded carrots (about
-1-1/2 medium)
1/2 c Flaked coconut
1/2 c Finely chopped pecans
1/4 c Packed brown sugar
1/4 c Bisquick original baking mix
2 tb Margarine or butter;
-softened
1/2 c Powdered sugar
2 -(up to)
3 ts Milk
1 1/2 c Bisquick original baking mix
1/2 c Granulated sugar
1/4 c Milk
2 tb Margarine or butter; melted
2 ts Ground cinnamon
1 ts Ground nutmeg
1 ts Vanilla
1 Egg
1 c Shredded carrots (about
-1-1/2 medium)
1/2 c Flaked coconut
1/2 c Finely chopped pecans
1/4 c Packed brown sugar
1/4 c Bisquick original baking mix
2 tb Margarine or butter;
-softened
1/2 c Powdered sugar
2 -(up to)
3 ts Milk
HEAT oven to 350 degrees. Grease and flour square pan, 8x8x2 inches. Mix 1-1/2 cups baking mix, the granulated sugar, 1/4 cup milk, 2 tablespoons melted margarine, the cinnamon, nutmeg, vanilla and egg in large bowl. Beat on low speed until smooth. Stir in carrots. Spread in pan.
MIX remaining ingredients except powdered sugar and 2 to 3 teaspoons milk thoroughly. Sprinkle over batter.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Mix powdered sugar and 2 to 3 teaspoons milk until smooth and drizzling consistency; drizzle over warm cake. 8 servings.
MIX remaining ingredients except powdered sugar and 2 to 3 teaspoons milk thoroughly. Sprinkle over batter.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Mix powdered sugar and 2 to 3 teaspoons milk until smooth and drizzling consistency; drizzle over warm cake. 8 servings.