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judy-mass

REC: Blueberry Carrot Picnic Cake


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Joined: Dec 10, 2005

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Posted to Thread #29822 at 4:42 pm on Aug 27, 2017

* Exported from MasterCook *

Blueberry-Carrot Picnic Cake

Recipe By :Bon Appetit
Serving Size : 10
Categories : Cakes Desserts
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Sugar
1/2 Cup Light Brown Sugar -- firmly packed
4 Large Eggs
1 Cup Corn Oil
4 Medium Carrots, Peeled -- coarsely grated
2 Cups Fresh Blueberries, Or Frozen, Unthawed.
1 Cup Walnuts -- coarsely chopped

Preheat oven to 350F. Butter and flour 10-cup bundt pan. Mix first 5 ingredients in medium bowl. Combine both sugars in large bowl. Add eggs 1 at a time, whisking until smooth. Whisk in oil. Stir in carrots, blueberries and walnuts. Add dry ingredients and fold just until blended; do not over mix. (batter will be thick). Spoon batter into prepared pan. Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 1 hour.

Cool cake in pan on rack 20 minutes. Invert onto plate. Cool completely.

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Per Serving (excluding unknown items): 496 Calories; 31g Fat (55.3% calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 2 Other Carbohydrates.

Serving Ideas : A great out-of-hand dessert.

NOTES : To serve plated, top with a dollop of unsweetened whipped cream and fresh berries.
The blueberries tend to sink to the bottom.......maybe if a couple of tablespoons of the flour was sprinkled over the blueberries and tossed lightly before they were added to the batter, they wouldn't sink as much.


Every good dish deserves a good pot.


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