Blueberry Carrot Cake (Motts) Recipe

• 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

1. Heat oven to 350F.
2. Grease 12-c. fluted tube pan.
3. In large bowl, combine oil, brown sugar, vanilla, apple sauce and Large eggs; mix well.
4. Stir in flour, baking soda, cinnamon and salt; mix well.
5. Stir in carrots and walnuts.
6. Gently stir in blueberries.
7. Pour into prepared pan.
8. Bake at 350F for 50 to 60 min or possibly till toothpick inserted in center comes out clean.
9. Cold 15 min; invert onto serving plate.
10. Cold completely.
11. If you like, serve with whipped cream and fresh blueberries.
12. Notes: Pantry: Mott's chunky Apple Sauce.
13. For a tasty and colorful garnish, serve slices of this delightful moist cake with a dollop of whipped cream and fresh blueberries.

oil, brown sugar, vanilla, apple sauce, eggs, allpurpose, baking soda, cinnamon, salt, carrots, walnuts, fresh blueberries

Taken from cookeatshare.com/recipes/blueberry-carrot-cake-motts-87841 (may not work)