Blueberry carrot cake (motts)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil |
| 1 | cup | Firmly packed brown sugar |
| 1 | teaspoon | Vanilla |
| 1 | cup | Chunky Apple Sauce |
| 2 | Eggs | |
| 2½ | cup | All-purpose flour |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Salt |
| 2 | cups | Shredded carrots |
| ½ | cup | Chopped walnuts |
| 1 | cup | Fresh blueberries |
Directions
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
Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998