Blueberry Carrot Cake
Bert's Blueberry-Carrot Bird Bread Cake
Ingredients for a one layer cake:
Harrisons Bird Bread mix
1 tablespoon Sunshine Factor or Olive Oil
1 Pint fresh blueberries, rinsed 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 carrots
In large bowl mix Harrison's 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 pan with non-stick spray and pour mixture into pan. Bake in 350-degree oven approximately 30 minutes. Oven temperatures vary so keep an eye on bread as it bakes. When toothpick comes out clean, bread 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 baked bread comes loose from pan. Bread should come out onto the plate.
Spread shredded carrots over top of cake as if they were icing, and with fingers 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 cake layers. To make the two-layer cake, simply double ingredients above and pour bread mixture into two round cake pans.