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–+ servings

Morning Glory Cake

Ania
This Morning Glory Cake is a moist, flavor-packed classic made with freshly grated carrots, apples, shredded coconut, crunchy nuts, and warm cinnamon spice. Naturally sweet and perfectly textured, it's easy to make and even better the next day!
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Ingredients
 
 

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!

Notes

Apples: The skin can be peeled or kept on, it's personal preference. I used sour apples to balance the sweetness, but any kind works.
Coconut: If coconut isn’t your thing, feel free to leave it out or swap it for something you love, such as chopped pistachios, sunflower seeds, or an extra handful of raisins.
Dried cranberries: You can use dried cranberries OR dried raisins!
Dark brown sugar: This sugar carries more molasses than light brown and works wonderfully in this cake. If you don't have dark brown, substitute with light brown. Don't use white sugar.
Carrots: I like to grate half of the carrots on the coarse side and the other half finely for the best texture. If you’d rather grate them all coarsely, that works perfectly well too.
PS: Coarse is the largest side of the grater, and fine is the smaller side.