Author: Valerie@Snap-Peas
Blueberry Carrot Cake
- 1 cup sugar
- ½ cup brown sugar
- 4 eggs
- 1 cup corn oil
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 4 medium carrots , peeled and grated
- 2 cups blueberries, fresh or frozen
- Preheat oven to 350
- degrees
- Combine the sugars and oil.
- Blend in one egg at a time until mixed well.
- Add the dry ingredients followed by the carrots .
- Fold the blueberries in gently.
- Bake in a well greased and floured bundt or spring-form pan for 1 hour at 350.
- Test with a toothpick.
- Let the cake rest for 10—15 minutes before removing from pan.
Recipe by snap-peas at https://www.snap-peas.com/2017/08/04/c-cake-baby/
3.5.3226