Blueberry Carrot Cake
Bert's Blueberry-Carrot Bird Bread Cake
I created the Blueberry Carrot Cake for a little parrot named Bert on his first hatchday celebration, and it was definitely Bert approved. The cake base is made with any Bird Bread mix which has been baked into a bird-e-licious cake shape, then decorated with nutritious, yummy fresh blueberries, shredded carrots, and snow white cauliflower flowerettes.Â
This yummy Blueberry Carrot Cake is actually not a cake at all, but instead, bird bread mix baked in a round cake pan and decorated to look like a scrumptious cake.
Pictured is a double-layer version of the Blueberry Carrot Cake, but it can also be baked as a single-layer round, square, or rectangular shape.
Ingredients for a one-layer cake:
Bird Bread mix
2 eggs
1 tablespoon Palm Oil or Olive Oil
1 Pint fresh blueberries, rinsed well and drained
About 1-1/2 cups of Cauliflower florets (similar sized pieces) rinsed and drained, and stems cut very short
2 cups of shredded fresh carrots
In a large bowl mix the bird bread mix, 2 eggs, 1 tablespoon oil, 1-1/4 cups of water, and about 1 cup of the blueberries. Mix gently until blended.
Lightly spray baking pan with safe non-stick spray or lightly oil, and then pour the mixture into the pan. Bake in a 350-degree oven for approximately 30 minutes. Oven temperatures vary so keep an eye on bread as it bakes. When the toothpick comes out clean, the bread/cake should be done.
Let cool about 5 minutes, and then placing a serving dish on top of the pan, gently turn over and tap the bottom of the pan gently until the baked cake comes loose from the pan and sits on the plate.
Spread shredded carrots over the top of the cake as if they were icing, and using your fingers or a spoon, you can gently press extra carrots into the sides of the cake. Then place cauliflower pieces on the cake for decoration, tucking any short stems inside the shredded carrot or the cake. Add more of the remaining blueberries in any design you wish on top of the cake.
Pictured is a double layer Blueberry Carrot Cake with a layer of shredded carrots between the cake layers. To make the two-layer cake, simply double the ingredients above and pour the cake mixture into two round cake pans, or any shape pans you are using.
Bert's Blueberry Cake can also be cut into sections and stored in the refrigerator for several days. If frozen the blueberries do tend to get a little mushy when thawed, but I don't think the birds really care too much about that.
Happy Baking!
