Carrot-Blueberry Cake

Do you like carrot cake? Do you like blueberries? Try combining them to make carrot-blueberry cake. It's moist, delicious, and I need to use up last year's harvest of Maine blueberries which is taking up too much space in my freezer (so, you might see several blueberry recipes this spring on my blog!). I made this for our staff meeting yesterday. It's nice brunch cake or you can serve it as a dessert with any meal. Icing or no icing- that's up to you. With carrot cake, I prefer a cream cheese icing and I like to cut the cake in squares and ice each square separately. These also make great cupcakes.

Carrot-Blueberry Cake

1 cup white flour
1 cup of whole wheat flour (or use all white flour if you prefer)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup white sugar
1/2 cup packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
4 large eggs
1 cup vegetable oil
1 tsp vanilla
1 1/2 cups grated carrot (or 5- medium carrots) grated
1 1/2 cups fresh or frozen blueberries
1 cup chopped walnuts (optional)

1. Mix dry ingredients, except for sugars, together.
2. Put sugars in a bowl and whick in eggs, one at a time. Add vanilla and oil and whisk.
3. Combine wet and dry ingredients, mix together.
4. Fold in carrots and blueberries and mix thoroughly.
5. Pour into a greased 9 x 13 baking pan.
6. Bake at 350 degrees for about 50 minutes or until cake is slightly brown on top and knife inserted comes out clean.
7. Cool and cut into squares. Frost squares (or frost whole cake before cutting)

Cream Cheese Frosting

1 8 oz pkg cream cheese, softened at room temperature
1/4 c butter (or substitute) softened at room temperature
1 c powdered sugar
1/2 tsp vanilla

Mix all ingredients together and beat until smooth. Spread over cake or cake squares.