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Morning Glory Breakfast Cake: A Symphony of Flavors

Richly spiced with cinnamon and bursting with textures from carrots, apples, and nuts, Morning Glory Breakfast Cake is a delightful way to start any day.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1/2 cup raisins or currants
  • 1/2 cup chopped walnuts or pecans

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  • In another bowl, beat the eggs, and then add the vegetable oil and vanilla extract. Whisk until blended.
  • Fold the wet ingredients into the dry ingredients gently until just combined, being careful not to overmix.
  • Stir in the grated carrots, crushed pineapple, raisins, and nuts until evenly distributed throughout the batter.
  • Pour the batter into the prepared pan and smooth the top with a spatula before placing it in the oven.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.