Recipe Archives
Submitted by: Janice Capaldi
October 2001

Ingredients:
1 C oil
1 C firmly packed brown suger
1 t vanilla
1 C MOTT's Chunky Apple Sauce
2 eggs
2 1/2 C all-purpose flour
2 t baking soda
2 t cinnamon
1/2 t salt
2 C shredded carrots
1/2 C chopped walnuts
1 C fresh blueberries


Directions:
Heat oven to 350 degrees.  Grease 12 C fluted tube pan.  In large bowl, combine oil, brown sugar, vanilla, apple sauce and 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 350 degrees for 50 to 60 minutes or until toothpick comes out clean. Cool 15 minutes.  Invert into serving plate.  Cool completely.
Blueberry Carrot Cake
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