Morning Glory Cake Recipe That Will Delight Your Tastebuds

Morning Glory Cake is a delightful, spiced treat that perfectly balances moist texture with a medley of wholesome ingredients. This cake is a wonderful way to start your day or enjoy as a comforting snack with tea or coffee.

Packed with shredded carrots, apples, and nuts, it combines natural sweetness and subtle spices to create a rich, flavorful experience that’s both nutritious and indulgent. Whether you’re a seasoned baker or trying this recipe for the first time, this cake’s tender crumb and delightful aroma will quickly make it a household favorite.

What makes Morning Glory Cake truly special is how it incorporates fruits and vegetables in a way that’s both delicious and sneaky—kids and adults alike will love it. It’s perfect for breakfast, brunch, or dessert, and the best part is it’s easy to customize with your favorite nuts and spices.

Let’s dive into this scrumptious recipe and bring a little sunshine to your kitchen!

Why You’ll Love This Recipe

Morning Glory Cake is a perfect treat for those who want a moist, flavorful cake that isn’t overly sweet but still satisfies your sweet tooth. The combination of shredded carrots, apples, and crushed pineapple adds fantastic moisture and natural sweetness without needing too much sugar.

Plus, the addition of walnuts and raisins provides a delightful texture contrast, making each bite interesting and enjoyable. This cake also boasts warm spices like cinnamon and nutmeg, which fill your kitchen with an irresistible aroma as it bakes.

It’s a wholesome cake that feels indulgent but sneaks in some nutrition—ideal for families or anyone looking for a comforting homemade cake.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (about 3-4 medium carrots)
• 1 cup peeled, finely chopped apple (preferably Granny Smith)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or pecans
• 1/2 cup raisins
• 1/2 cup shredded coconut (optional)

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Electric mixer or whisk
• Grater or food processor (for carrots)
• Spatula
• 9×13 inch baking pan (or two 9-inch round cake pans)
• Parchment paper (optional for lining)
• Cooling rack
• Knife (for chopping apple and nuts)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s) or line them with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This helps evenly distribute the spices and leavening agents.
3. In a separate bowl, beat the eggs, granulated sugar, and brown sugar until smooth and creamy. Gradually add the vegetable oil and vanilla extract, mixing well to combine.
4. Fold the dry ingredients into the wet ingredients gently. Mix just until combined—avoid overmixing to keep the cake tender.
5. Stir in the shredded carrots, chopped apple, crushed pineapple, walnuts, raisins, and shredded coconut (if using). Make sure everything is evenly incorporated.
6. Pour the batter into your prepared pan(s) and spread it out evenly with a spatula.
7. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
9. Once cooled, you can frost the cake with cream cheese frosting or enjoy it plain with a dusting of powdered sugar.

Tips & Variations

“Don’t overmix your batter! Overmixing can lead to a dense, tough cake rather than a light and moist texture.”

If you want to add extra moisture, use Greek yogurt or sour cream in place of 1/4 cup of the oil. For a nut-free version, simply omit the nuts and add extra raisins or chopped dates for chewiness.

You can also experiment with different spices like ginger or allspice for a unique twist. Adding a handful of chopped crystallized ginger can add a lovely zing to the cake.

For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.

Try topping the cake with a classic cream cheese frosting made with softened cream cheese, butter, powdered sugar, and vanilla extract for a rich, tangy complement to the sweet spices.

Nutrition Facts

Serving Suggestions

Morning Glory Cake is delicious served warm or at room temperature. Try it with a dollop of whipped cream or a drizzle of honey for extra sweetness.

It also pairs wonderfully with a cup of hot coffee or chai tea, balancing the spices beautifully.

For a brunch spread, serve alongside fresh fruit salad or a creamy yogurt parfait for a well-rounded meal. Leftovers store well in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

Conclusion

Morning Glory Cake is a timeless recipe that brings together the best of moist, spiced cakes with the goodness of fruits and nuts. Its versatility and rich flavors make it a delightful addition to any meal or occasion.

Whether you enjoy it plain or topped with frosting, this cake offers both indulgence and nourishment in every bite.

With simple ingredients and straightforward instructions, it’s a fantastic recipe to keep in your baking repertoire. So, grab your grater, mix up the batter, and treat yourself and your loved ones to this wholesome, flavorful cake.

Happy baking!

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