I cannot resist a bit of any kind of coffee cake (coffee sounds more attract than cake!). This carrot-walnut cake tastes perfect with honey. I was super happy about the pictures – the lighting is just right and warm.
2 cups original bisquick mix
2 tablespoons granulated sugar
1.5 teaspoons pumpkin pie spice
1.5 cup chopped walnuts
1.5 cup raisins
2/3 cup milk
2 tablespoons vegetable oil
1. Heat oven to 375F. In small bowl, mix 0.5 cup Bisquick mix and the brown sugar until well blended. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
2. In large bowl, stir 2 cups Bisquick mix, the granulated sugar, pumpkin pie spice, walnuts, carrots and raisins. Stir in milk, oil and egg with whisk or spoon until blended. Pour into ungreased 8-inch square pan. Sprinkle with topping.
3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm, with honey if desired.