Blueberry Carrot Snack Cake

READY IN: 1hr 20mins
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

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Butter and flour a 10 cup bundt pan.
  3. Mix the first 5 ingredients in a medium bowl.
  4. Combine both sugars in a large bowl.
  5. Add eggs one at a time, whisking until smooth.
  6. Whisk in oil.
  7. Stir in the carrots and then fold in the blueberries.
  8. Do not over mix-- batter will the thick.
  9. Spoon the batter into the prepared pan.
  10. Bake about 1 hour until cake begins to come away from the edges of the pan.
  11. Cool cake in pan for 20 minutes.
  12. Invert onto plate and let cool completely.
  13. I have also cut this recipe in half and used a square cake pan with equally good results.

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