Blueberry Carrot Snack Cake - cooking recipe

Ingredients

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1/2 cup brown sugar
4 large eggs
1 cup canola oil
4 medium carrots, peeled and grated
2 cups fresh blueberries or 2 cups frozen blueberries
1 cup coarsely chopped walnuts

Preparation

Preheat oven to 350 degrees.
Butter and flour a 10 cup bundt pan.
Mix the first 5 ingredients in a medium bowl.
Combine both sugars in a large bowl.
Add eggs one at a time, whisking until smooth.
Whisk in oil.
Stir in the carrots and then fold in the blueberries.
Do not over mix-- batter will the thick.
Spoon the batter into the prepared pan.
Bake about 1 hour until cake begins to come away from the edges of the pan.
Cool cake in pan for 20 minutes.
Invert onto plate and let cool completely.
I have also cut this recipe in half and used a square cake pan with equally good results.