Recipe - Blueberry Carrot Cake (Motts)

1 cup Oil
1 cup Firmly packed brown sugar
1 teaspoon Vanilla
1 cup Chunky Apple Sauce
2 Eggs
2 One half cup Allpurpose flour
2 teaspoon Baking soda
2 teaspoon Cinnamon
One half teaspoon Salt
2 cup Shredded carrots
One half cup Chopped walnuts
1 cup Fresh blueberries

Heat oven to 350F. Grease 12cup 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 350F for 50 to 60 minutes or until
toothpick inserted in center comes out clean.

Cool 15 minutes; invert onto serving plate. Cool completely. If desired,
serve with whipped cream and fresh blueberries.

Notes: Pantry: Mott's chunky Apple Sauce. For a tasty and colorful garnish,
serve slices of this delightful moist cake with a dollop of whipped cream
and fresh blueberries.

Hanneman/Buster 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998