Sweeten up your mornings with a slice of this wholesome Morning Glory Cake! It's jam-packed with flavor and nutrition, making it ideal for busy mornings! This cake is incredibly soft with the perfect texture, and every bite is full of shredded apples, carrots, pecans, dried cranberries, and shredded coconut. It seriously melts in your mouth!
After making my Morning Glory Muffins, I knew I had to make a cake version soon.
This cake has a great balance of hearty ingredients and comforting flavor that keeps you full and energized all day long.
Packed with freshly grated carrots, apples, shredded coconut, chopped nuts, and warm spices, this moist, flavor-loaded cake delivers the perfect balance of sweetness and texture in every bite. I am obsessed!
This cake is easy, wholesome, and perfect for breakfast, snack time, or brunch. I love how easy this cake is - there's no electric mixer required. Let's get to baking!
Step by step instructions
Here is how to make and bake this Morning Glory Cake. You will need an 9×9 square pan lined with parchment paper, two mixing bowls, a spatula, and a whisk.
Step 1 - Mix dry ingredients. In a bowl, add the flour, oats, baking soda, baking powder, cinnamon, cloves, nutmeg, cornstarch, and salt. Stir to combine and set aside.
Step 2 - Whisk wet ingredients. Into a large bowl, add the brown sugar, oil, eggs, orange zest, sour cream, and vanilla. Whisk together.
Step 3 - Whisk in add-ins. Add in the grated carrots and apples and whisk until combined. Then add in the coconut, pecans, and dried cranberries in. Whisk until evenly distributed.
Step 4 - Add in dry ingredients. Combine the wet and dry ingredients together until a soft muffin batter forms. Do not over-mix!
Step 5 - Spread and bake. Transfer into pan and spread evenly. Bake for 35-50 minutes or until a toothpick inserted in the middle comes out clean with no wet batter. Allow it to cool, slice, and enjoy.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. This will accurately measure all of your ingredients and help you achieve the best results!
- Don't over-mix. Only mix with a spatula just until the dry ingredients and flour streaks disappear. Over-mixing leads to a tough cake and we don't want that.
- Use freshly grated carrots. Pre-shredded carrots are too dry and won’t give the same texture.
FAQ
How do I store this cake?
This morning glory cake stays good for up to 5 days in an airtight container. Store in the refrigerator for up to 1 week.
Can I use dried raisins?
Yes. Dried raisins or cranberries work great! If you don't like either, omit them.
Can I turn these into muffins?
Try my Morning Glory Muffins for a muffin version.
Can I bake this in an 8x8 pan?
Yes, but the cake will be taller and bake for longer.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Morning Glory Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cups rolled oats 30g
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cornstarch
- 1 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 3/4 cups dark brown sugar
- 1/2 cup oil
- 1/2 cup sour cream room temperature
- 1 tbsp vanilla
- 2 large eggs room temperature
- 1 tsp orange zest
- 1/2 cup apples* skin on or off, grated
- 1 cup shredded carrots grated
- 1/3 cup pecans chopped
- 1/3 cup unsweetened shredded coconut
- 1/3 cup dried cranberries
Instructions
- Preheat the oven to 350℉/180℃. Grate half of the carrots on the fine side of the grater, and the other on the coarse side (for optimal texture*). Then grate the apples coarsely. Set both aside.1/2 cup apples*, 1 cup shredded carrots
- In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, cinnamon, nutmeg, cloves, and salt. Stir to combine and set aside.1 3/4 cups all-purpose flour, 1/3 cups rolled oats, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/4 tsp salt, 1 tsp cornstarch, 1 1/2 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg
- In another large bowl, add the brown sugar, oil, eggs, vanilla, orange zest, and sour cream. Whisk until well combined.3/4 cups dark brown sugar, 1/2 cup oil, 1/2 cup sour cream, 1 tbsp vanilla, 1 tsp orange zest, 2 large eggs
- Add the grated apples and carrots in. Whisk together. Then mix in the dried cranberries, shredded coconut, and chopped pecans in.1/2 cup apples*, 1/3 cup pecans, 1/3 cup unsweetened shredded coconut, 1/3 cup dried cranberries, 1 cup shredded carrots
- Combine the dry and wet ingredients together gently with a spatula, just until a soft muffin batter forms and no flour streaks appear. Do not over-mix!
- Transfer into the prepared pan and spread evenly. Add extra dried cranberries and nuts on top if desired.
- Bake for 35-50 minutes, depending on your oven. I would start checking at 35 minutes. The cake is ready when a toothpick inserted in the middle of the cake that comes out dry. Allow to cool, slice, and enjoy!
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