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Blueberry Carrot Snack Cake

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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.”
READY IN:
1hr 20mins
YIELD:
1 bundt cake
UNITS:
US

Ingredients Nutrition

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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