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La Belle Cuisine - More Cake Recipes
Fine Cuisine with Art Infusion To cook is to create. And
to create well...
Blueberry-Carrot Picnic Cake
“I love fruit, but I’d just as soon eat a piece of cake.” |
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Recipe of the Day Categories:
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Bon Appetit - One Year Subscription 2 cups unbleached all-purpose flour Preheat oven to 350 degrees F. Butter and flour a 10-cup Bundt pan
(preferably non-stick). Mix flour, baking powder, cinnamon, baking soda 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 overmix (batter will be thick). Spoon batter into prepared pan. Bake until
cake begins to pull away from sides of pan and tested inserted in center comes out clean,
about 1 hour. Cool cake in pan on rack 20 minutes. Invert onto plate. (Can be prepared 1
day ahead. Wrap in plastic. Store at room temperature.)
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