Blueberry Carrot Snack Cake

Name: Blueberry Carrot Snack Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 bundt cake
Ingredients: 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

(5)

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.

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READY IN: 1hr 20mins

YIELD: 1 bundt cake

UNITS: US

INGREDIENTS

Nutrition

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

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.

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