Blueberry Carrot Snack Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. 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 |
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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