Carrot Cake

Here is a step-by-step recipe for a delicious carrot cake with a blueberry twist:

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup fresh blueberries

For the frosting

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. In a large bowl, beat together the vegetable oil, granulated sugar, and eggs until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots and blueberries.

5. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

6. To make the frosting, beat together the cream cheese and butter in a medium bowl until smooth. Gradually add the confectioners’ sugar, beating until the frosting is smooth and creamy. Beat in the vanilla extract.

7. Spread the frosting over the top of the cooled carrot cake. Serve the cake cut into squares, and enjoy!

This carrot cake is moist, flavorful, and studded with sweet blueberries. The cream cheese frosting adds a rich and tangy flavor that complements the carrot and blueberry flavors perfectly. Enjoy!