Blueberry Carrot Snack Cake
"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
- Ingredients:
- 12
- Yields:
-
1 bundt cake
ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 1⁄2 cup brown sugar
- 4 large eggs
- 1 cup canola oil
- 4 medium carrots, peeled and grated
- 2 cups fresh blueberries or 2 cups frozen blueberries
- 1 cup coarsely chopped walnuts
directions
- Preheat oven to 350 degrees.
- Butter and flour a 10 cup bundt pan.
- Mix the first 5 ingredients in a medium bowl.
- Combine both sugars in a large bowl.
- Add eggs one at a time, whisking until smooth.
- Whisk in oil.
- Stir in the carrots and then fold in the blueberries.
- Do not over mix-- batter will the thick.
- Spoon the batter into the prepared pan.
- Bake about 1 hour until cake begins to come away from the edges of the pan.
- Cool cake in pan for 20 minutes.
- Invert onto plate and let cool completely.
- I have also cut this recipe in half and used a square cake pan with equally good results.
Questions & Replies
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Reviews
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I can fully understand why your husband and your grandkids love this cake.... its TO DIE FOR! I was a little nervous about the thickness of the batter...and the way that it was looking while it was cooking (there is a window in the oven door lol).... but when the timer went off, it looked (AND SMELLED) wonderful!!! As soon as it was done cooling, I sliced that sucker and took one bite and WOW! I wish I made this cake much sooner than today lol Its delicious! I used 1/2 unbleached ap flour, and 1/2 whole wheat flour :-) Unfortunately :-( I had to leave out the walnuts because of dads dental issues *giggle*...but it is marvelous! Thanks geema! I will make this too many times im sure lol -
This is a great recipe. Not as decadent and delicious as others have reviewed though, in my opinion. I substituted apple sauce for the oil to make it healthier and pecans for walnuts. It's easy to sneak in wheat germ and ground flax seed with this recipe. I've made it twice now and will continue to for breakfast- not a dessert. -
I've made this a half dozen times now and haven't tired of it yet. I use applesauce instead of oil and a 9" x 13" pan. I spread the blueberries on top after putting the batter in the pan and press them in lightly, they then sink to about the middle.
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The directions don't tell you when to add the flour, but I just added it in batches after the wet ingredients were mixed in. Most of the blueberries sunk to the bottom, next time I would toss them in flour first to prevent them from sinking. I made this in two 8" loaf pans, and baked it for 45 minutes. I also made it healthier by replacing the cup of oil with a cup of unsweetened applesauce, and using half whole wheat and half all purpose flour. Overall, the taste was good and you can easily make it a much healthier recipe with some substitutions. It is a versatile recipe.
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This turned out just great. I made a half recipe and cooked in a 9" round cake pan, which worked great. I used all Sucanat instead of white/brown sugar and used part applesauce for the oil. I left out the nuts, just because, frankly, I forgot. I used whole wheat pastry flour, but next time I think I would like to try it with regular whole wheat flour. My batter didn't turn out surprisingly thick- it was about the consistancy of muffin batter. The cake turned out terrifically moist, and I was delightfully suprised with the lovely flavor combination of blueberries and carrots. A great little cake- perfect for breakfast, or a healthy snack. Thank you, Geema! You always have such great recipes.
Tweaks
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This is a great recipe. Not as decadent and delicious as others have reviewed though, in my opinion. I substituted apple sauce for the oil to make it healthier and pecans for walnuts. It's easy to sneak in wheat germ and ground flax seed with this recipe. I've made it twice now and will continue to for breakfast- not a dessert.
-
I've made this a half dozen times now and haven't tired of it yet. I use applesauce instead of oil and a 9" x 13" pan. I spread the blueberries on top after putting the batter in the pan and press them in lightly, they then sink to about the middle.
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This turned out just great. I made a half recipe and cooked in a 9" round cake pan, which worked great. I used all Sucanat instead of white/brown sugar and used part applesauce for the oil. I left out the nuts, just because, frankly, I forgot. I used whole wheat pastry flour, but next time I think I would like to try it with regular whole wheat flour. My batter didn't turn out surprisingly thick- it was about the consistancy of muffin batter. The cake turned out terrifically moist, and I was delightfully suprised with the lovely flavor combination of blueberries and carrots. A great little cake- perfect for breakfast, or a healthy snack. Thank you, Geema! You always have such great recipes.
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
<p>My husband and I continue to enjoy our grandchildren and being closely involved with their day to day activities. I am also the proud owner of a sweet grey and white cat who came to my door as a little kitten 6 months ago. Her name is Bonny and you can read her story here: <a href=http://www.theanimalrescuesite.com/clickToGive/ps/3/g7hopubcqxji7ub0y6fg target=_blank>http://www.theanimalrescuesite.com/clickToGive/ps/3/g7hopubcqxji7ub0y6fg</a>.</p>
<p> When I have time for myself, I love to do all things artistic...drawing, pastels, paper craft, scrapbooking, and most recently jewelry making. I have set up a website on ETSY ( shown on this page by my website)and you can go there and see my creations.<img title=Cool src=../tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /><br /><br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><a href=http://photobucket.com target=_blank><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/houdini6.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /></p>
