Blueberry Carrot Picnic Cake
rec.food.cooking/metz3 (1998)

This cake is delicious and it freezes well also. I cut the recipe out of Bon Appetit a few years ago

2 cups all purpose flour
2 teas baking powder
2 teas cinnamon
1 teas baking soda
1 teas salt
1 cup sugar
1/2 cup packed light brown sugar
4 large eggs
1 cup corn oil
4 medium carrots, peeled and grated
2 cups blueberries
1 cup chopped walnuts

Preheat oven to 350 F. Butter and flour a 10 cup Bundt pan. Mix first 5 ingredients in a medium bowl. Combine both sugars in a large bowl. Add eggs 1 at a time, whisking until smooth. Whisk in oil. Stir in carrots blueberries and walnuts. Add dry ingredients and fold until blended. Do not overmix. Spoon batter into prepared pan and bake 1 hour or until cake begins to pull away from sides of pan.