Blueberry Carrot Cake (Motts) Recipe – a delicious recipe with Oil, brown sugar, Vanilla, Apple Sauce, eggs, All-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1696
kcal
Calories
86
g
Fat
208
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 c. Oil, 1 c. Firmly packed brown sugar, 1 tsp Vanilla, 1 c. Chunky Apple Sauce, and more.
Yes, Blueberry Carrot Cake (Motts) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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