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Print this Recipe    Carrot 19

Streusel Topped Carrot Cake
Serves 12

Carrot Cake:
1 cup packed light brown sugar
4 Tbsp. margarine, softened
2 eggs
2 egg whites
3 cup carrots, shredded
1/2 cup dark raisins
2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg

3 Tbsp. brown sugar
3 Tbsp. all purpose flour
1 Tbsp. margarine

Preheat oven to 350 degrees. Grease 9 inch springform pan lightly
and sprinkle with flour. Combine brown sugar and margarine in a
large bow; beat until light and fluffy. Add eggs and egg whites,
one at a time, beating well after each addition. Mix in carrots
and raisins. Combine flour, baking powder, baking soda, cinnamon,
and nutmeg in medium bowl; add to batter. Mix well. Spoon batter
into prepared pan.

Mix sugar and flour; cut into margarine until mixture resembles
coarse crumbs. Sprinkle topping over batter.

Bake 30 to 35 minutes or until cake springs back when lightly
touched in center. Cool pan on wire rack for 15 minutes; remove
side from pan. Serve warm or at room temperature.

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