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Georgia Blueberry Carrot Cake

Georgia Blueberry Carrot Cake

  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup pecans, chopped
  • 2 small jars carrot baby food
  • 2 cups Georgia blueberries
Directions:Beat sugar and oil in a large bowl until fluffy. Add eggs one at a time, beating well after each one. Sift dry ingredients together and add chopped pecans; mix to coat pecans. Fold dry ingredients into egg mixture, alternating with carrots.  Mix well. Fold in Georgia blueberries and pour into 3 or 4 well-greased cake pans. Bake at 325 degrees for 25 to 30 minutes or until done.  Cool and frost with cream cheese icing.

Cream Cheese Icing

  • 1 box 4X powdered sugar
  • 1 tsp vanilla
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup pecans, chopped
  • 1 stick margarine, melted
Directions:Sift sugar.  Add melted margarine and cream cheese and mix well.  Add pecans and vanilla and mix well.  Spread onto cooled cake layers.

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