The best delicious Blueberry Carrot Cake (motts) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Carrot Cake (motts) recipe today!
Hello my friends, this Blueberry Carrot Cake (motts) recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Carrot Cake (motts) is amazingly delicious, and addictive, everyone will be asking for more Blueberry Carrot Cake (motts).
What Makes This Blueberry Carrot Cake (motts) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Carrot Cake (motts).
Ready to make this Blueberry Carrot Cake (motts) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Oil
1 c Firmly packed brown sugar
1 ts Vanilla
1 c Chunky Apple Sauce
2 Eggs
2 1/2 c All-purpose flour
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
2 c Shredded carrots
1/2 c Chopped walnuts
1 c Fresh blueberries
Heat oven to 350F. Grease 12-cup fluted tube pan.
In large bowl, combine oil, brown sugar, vanilla, apple sauce and eggs; mix
well. Stir in flour, baking soda, cinnamon and salt; mix well. Stir in
carrots and walnuts. Gently stir in blueberries.
Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until
toothpick inserted in center comes out clean.
Cool 15 minutes; invert onto serving plate. Cool completely. If desired,
serve with whipped cream and fresh blueberries.
Notes: Pantry: Mott’s chunky Apple Sauce. For a tasty and colorful garnish,
serve slices of this delightful moist cake with a dollop of whipped cream
and fresh blueberries.
Hanneman/Buster 1998-Apr
Yields
16 Servings
Leave a Reply