Prep 20 mins
Cook 1 hr
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.
- 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
- 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.
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
This is a great recipe. Not as decadent and delicious as others have reviewed though, in my opinion. I substituted apple sauce for the oil to make it healthier and pecans for walnuts. It's easy to sneak in wheat germ and ground flax seed with this recipe. I've made it twice now and will continue to for breakfast- not a dessert.
I've made this a half dozen times now and haven't tired of it yet. I use applesauce instead of oil and a 9" x 13" pan. I spread the blueberries on top after putting the batter in the pan and press them in lightly, they then sink to about the middle.