Recipe by Geema
My husband has a sweet tooth but doesn't like to eat processed food with white flour or sugar. I make this nutritious cake for him with whole wheat flour and maple sugar. My grandkids love it too.
Top Review by love4culinary
I can fully understand why your husband and your grandkids love this cake.... its TO DIE FOR! I was a little nervous about the thickness of the batter...and the way that it was looking while it was cooking (there is a window in the oven door lol).... but when the timer went off, it looked (AND SMELLED) wonderful!!! As soon as it was done cooling, I sliced that sucker and took one bite and WOW! I wish I made this cake much sooner than today lol Its delicious! I used 1/2 unbleached ap flour, and 1/2 whole wheat flour :-) Unfortunately :-( I had to leave out the walnuts because of dads dental issues *giggle*...but it is marvelous! Thanks geema! I will make this too many times im sure lol
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 1⁄2 cup brown sugar
- 4 large eggs
- 1 cup canola oil
- 4 medium carrots, peeled and grated
- 2 cups fresh blueberries or 2 cups frozen blueberries
- 1 cup coarsely chopped walnuts
Directions See How It's Made
- Preheat oven to 350 degrees.
- Butter and flour a 10 cup bundt pan.
- Mix the first 5 ingredients in a medium bowl.
- Combine both sugars in a large bowl.
- Add eggs one at a time, whisking until smooth.
- Whisk in oil.
- Stir in the carrots and then fold in the blueberries.
- Do not over mix-- batter will the thick.
- Spoon the batter into the prepared pan.
- Bake about 1 hour until cake begins to come away from the edges of the pan.
- Cool cake in pan for 20 minutes.
- Invert onto plate and let cool completely.
- I have also cut this recipe in half and used a square cake pan with equally good results.