Ingredients for Blueberry Carrot Snack Cake
- Flour
- ½ teaspoon baking powder
- Cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Sugar
- ½ cup packed light brown sugar
- 2 large eggs
- Canola Oil
- 1 ½ cups grated carrots
- Fresh Blueberries
- Walnuts
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How to Make Blueberry Carrot Snack Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together 1 ½ cups whole wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- In a large bowl, cream together ¾ cup maple sugar and ½ cup packed light brown sugar.
- Add 2 large eggs one at a time, mixing well after each addition.
- Whisk in ½ cup vegetable oil.
- Stir in 1 ½ cups grated carrots and then gently fold in 1 ½ cups fresh blueberries.
- Do not overmix; the batter will be thick.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
200 g
Sugar
1403g
Fat
147g
Carbs
195g
