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Blueberry-Carrot Picnic Cake

 

 

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Blueberry-Carrot Picnic Cake

Bon Appetit June 1988

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2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
1 cup corn oil
4 medium carrots, peeled and coarsely grated
2 cups fresh blueberries, or frozen, unthawed
1 cup coarsely chopped walnuts (4 ounces)

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.)
Serves 8 to 10.


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