Carrot And Walnut Cake With Blueberries

• 1 3/4 cup all-purpose flour + 2 tbsp
• 2 tsp baking powder
• 1 1/3 cups granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup oil
• 4 None eggs
• 1 lb carrots, peeled and grated
• 3/4 cup walnuts, finely chopped
• 1 1/4 lb cream cheese
• 6 tbsp heavy cream
• 1 3/4 cup powdered sugar
• 1 None lime, zested and juiced
• 1/2 lb blueberries
• 2 tbsp raspberry jam

1. Preheat oven to 325u0b0F. Grease and flour an 8 inch springform pan. Mix flour, baking powder, sugar, vanilla extract, cinnamon and a pinch of salt. Add oil then eggs, 1 at a time. Fold in carrots and walnuts then transfer to prepared pan and smooth. Bake for about 1 hour 30 mins, cover with foil if starting to brown. Remove and place on a wire rack. Run a knife around edges to loosen and let cool. Remove cake from pan and cut into 3 horizontal layers.
2. Whisk cream cheese and heavy cream until smooth. Add powdered sugar, lime zest and juice. Mix 1/3 of cream with 1/3 of blueberries and spread over bottom cake layer. Add middle layer and repeat. Add top layer and spread remaining cream over top. Sprinkle with remaining blueberries. Heat jam slightly and whisk until loose then drizzle over berries.

flour , baking powder, sugar, vanilla, ground cinnamon, oil, eggs, carrots, walnuts, cream cheese, heavy cream, powdered sugar, lime, blueberries, raspberry

Taken from recipes-plus.com/api/v2.0/recipes/19134 (may not work)