Blueberry Carrot Cake (Motts) Recipe
Servings: 12
Ingredients
- 1 c. Oil
- 1 c. Firmly packed brown sugar
- 1 tsp Vanilla
- 1 c. Chunky Apple Sauce
- 2 x Large eggs
- 2 1/2 c. All-purpose flour
- 2 tsp Baking soda
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 2 c. Shredded carrots
- 1/2 c. Minced walnuts
- 1 c. Fresh blueberries
Directions
- Heat oven to 350F. Grease 12-c. fluted tube pan.
- In large bowl, combine oil, brown sugar, vanilla, apple sauce and Large eggs; mix well. Stir in flour, baking soda, cinnamon and salt; mix well. Stir in carrots and walnuts. Gently stir in blueberries.
- Pour into prepared pan. Bake at 350F for 50 to 60 min or possibly till toothpick inserted in center comes out clean.
- Cold 15 min; invert onto serving plate. Cold completely. If you like, serve with whipped cream and fresh blueberries.
- Notes: Pantry: Mott's chunky Apple Sauce. For a tasty and colorful garnish, serve slices of this delightful moist cake with a dollop of whipped cream and fresh blueberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 376 | |
| Calories from Fat 183 | 49% |
| Total Fat 20.78g | 26% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.47g | |
| Cholesterol 35mg | 12% |
| Sodium 338mg | 14% |
| Potassium 160mg | 5% |
| Total Carbs 44.42g | 12% |
| Dietary Fiber 2.1g | 7% |
| Sugars 22.01g | 15% |
| Protein 4.39g | 7% |
