Blueberry Carrot Cake – Brownie Mischief

Ingredients

• 1 1/4 cups (159g) all purpose flour, sifted (plus 1 teaspoon for the blueberries)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 2/3 cup (148ml) avocado oil or neutral oil of your choice
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (80g) finely shredded carrots
• 1 cup (142g) blueberries (plus extra for the top of the cake)
• 3 ounces (85g) cream cheese, room temperature
• 6 tablespoons (85g) unsalted butter, room temperature
• 1 1/4 cups (150g) powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 1 pinch fine sea salt
• 2 tablespoons (14g) frozen defrosted blueberries, with the liquid (To use fresh blueberries instead of frozen, see notes below.)
• 1 tablespoon (15ml) whole milk or half & half, room temperature
• Food-safe or edible pesticide free flowers (optional )