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| 1 1/2 Tasse | Bisquick original baking mix |
| 1/2 Tasse | sugar granulated |
| 1/4 Tasse | milk |
| 2 Esslöffel | Butter or margarine, melted |
| 2 Teelöffel | cinnamon ground |
| 1 Teelöffel | nutmeg ground |
| 1 Teelöffel | vanilla |
| 1 | egg |
| 1 Tasse | Shredded carrots (about 1-1/2 medium) |
| 1/2 Tasse | coconut flakes |
| 1/2 Tasse | pecans finely chopped |
| 1/4 Tasse | brown sugar packed |
| 1/4 Tasse | Bisquick original baking mix |
| 2 Esslöffel | butter or margarine, softened |
| 1/2 Tasse | sugar powdered |
| 2 | (up to) |
| 3 Teelöffel | milk |
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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.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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