Morning Glory Cake

This Morning Glory Cake is full of shredded carrots, pineapple, coconut, raisins, and shredded pear, with a simple cream cheese frosting that has little flecks of vanilla bean throughout.

 

It's the final day of Spring Sweets Week and I sure hope you've all enjoyed it as much as I have! Actual spring is still quite a few weeks away here in New England, but it's been great getting together with all the talented bloggers and sharing recipes.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product from sponsor companies to help in the creation of my recipes.  All opinions are mine alone.  

I just can't emphasize enough the unbelievable amount of items that Melissa's Produce sent. Part of the bounty was a bag of the biggest carrots I've ever seen, all around a foot in length.  I used my new food processor to shred them up quickly. 

My guys took a liking to the butterscotch pears and eventually I had to hide a bunch of them so that I could have enough to make this cake. The texture is very much like an apple but the flavor is all pear.

Joining the pears and carrots were raisins, crushed pineapple and unsweetened coconut and giving the cake just the right amount of spice was easy with Selefina's Cinnamon and Lemon Peels.

Some recipes call for nuts but we've got allergies in the family so I skipped them. I used some of the Taylor & Colledge Vanilla Bean paste in the cake batter and also in the frosting.

I baked the cake up in the beautiful 9x9 pan that Anolon sent us. It's so well made and I love the straight sides. I've worked with them on several events now and their bakeware is my go-to for cookies, cakes, loaves and bars. I've got my eye on the muffin tin next!

I could hardly wait for the cake to cool before cutting it into 9 generous portions. You can see how absolutely chock full of goodies it is!

As if that wasn't enough, I decided to make a cream cheese frosting with more of the vanilla bean paste. You can see the flecks of vanilla bean in the swirls. It took all my restraint not to just eat it by the spoonful.

I used a piping bag to make swirls of frosting on each piece but you could also use an offset spatula and spread it on the entire cake. 

  

Substitutions

• Butterscotch pears: If you don’t have butterscotch pears, you can use shredded or grated apple. Other dried fruits, like golden raisins, dried cranberries, or dried apricots, also work well.
• Vanilla: You can swap vanilla bean paste for vanilla extract in equal amounts. Both provide the same vanilla flavor, but paste gives the signature flecks that make baked goods look more professional.
• Pineapple: If canned pineapple isn’t available, fresh pineapple works. Finely chop it and drain well so the cake doesn’t get too wet.
• Oil: While the recipe calls for canola oil, you can use any neutral vegetable oil instead.

 

FAQ

Can I omit the nuts?
Yes! Traditional Morning Glory Cake recipes often include pecans or walnuts, but they can be skipped. You can also substitute seeds if needed for allergies.

What can I use if I don’t have butterscotch pears?
You can use shredded or grated apple, or fold in other dried fruits like golden raisins, dried cranberries, or dried apricots.

How should I store this cake?
Store the unfrosted cake in an airtight container at room temperature for 2–3 days. Once frosted, keep the cake in the fridge for up to 5 days.

Can I make the cake ahead of time?
Yes, you can bake it a day ahead. For best results, keep the frosting separate until just before serving.

If you love this Morning Glory Cake, check out some of our other favorite sweet treats: Carrot Cake Shortbread, Pineapple Upside Down Muffins and Lemon Raspberry Crepe Cake.

Huge thanks to Heather from Hezzi-D's Books and Cooks for hosting and to Anolon, Melissa's Produce, Taylor & Colledge and Selefina Spices for sponsoring Spring Sweets Week!

Morning Glory Cake

Yield: 9

Author: Jolene's Recipe Journal

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons Selefina ground cinnamon
• 1 teaspoon Selefina lemon zest
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 1 cup canola oil (or other neutral vegetable oil)
• 1 medium Butterscotch Pear, shredded
• 2 teaspoons Taylor & Colledge Vanilla Bean Paste (or substitute 2 teaspoons vanilla extract)
• 2 cups grated carrot
• 1/2 cup raisins
• 1/2 cup unsweetened shredded coconut
• 8oz diced pineapple, drained

Cream Cheese Frosting

• 4oz softened cream cheese
• 1/4 cup butter, softened
• 2 teaspoons Taylor & Colledge Vanilla Bean Paste
• 1 to 1 1/2 cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x9 square pan or line with parchment paper. 
2. In large bowl, whisk together the flour, sugar, baking soda, cinnamon, lemon peel and salt. In another bowl, combine the eggs, oil, butterscotch pear and vanilla bean paste. 
3. Stir the wet ingredients into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pineapple
4. Pour the batter into the prepared pan. Bake at 350° for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

For the Cream Cheese Frosting

1. Beat cream cheese, butter and vanilla bean paste in a large bowl. Add powdered sugar to desired consistency. Pipe or spread onto cooled cake.

Recommended Products

Anolon Pro Bake 9x9 Cake Pan

KitchenAid 11 Cup Food Processor

Other recipes you may enjoy:

Strawberry Rhubarb Quick Bread

Triple Citrus Ginger Scones

Morning glory, fruit, raisins, coconut

Dessert, breakfast, snack

American

 

Welcome to #SpringSweetsWeek 2023 hosted by Heather from Hezzi-D's Books and Cooks! The sun is shining, the weather is getting warmer, and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. Get ready to enjoy amazing spring treats like cupcakes, cookies, pies, jams, and even a few beverages! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa's Produce, Anolon, Taylor and Colledge, and Selefina Spices for your generosity and support. 

Friday #SpringSweetsWeek Recipes

Applesauce Oatmeal Cookies by Art of Natural Living

Black Forest Snack Cake by A Kitchen Hoor's Adventures

Blender Blood Orange Curd by Shockingly Delicious

Frozen Coconut Mojitos by The Spiffy Cookie

Key Lime Cheesecake Easter Eggs by Magical Ingredients

Kumquat Strawberry Lemonade Cooler by Palatable Pastime

Mixed Citrus Daiquiri by A Day in the Life on the Farm

Morning Glory Cake by Jolene's Recipe Journal

Orange Creamsicle Mousse by Jen Around the World

Pear Blueberry Crisp by Sweet Beginnings

Pink Lemonade Sangria by Cheese Curd In Paradise

Polish Poppy Seed Roll by Cookaholic Wife

Spiced Orange Blondies by Cindy's Recipes and Writings

Spiced Orange Scones by Hezzi-D's Books and Cooks

Strawberry Lemon Lavender Cake by That Recipe

Strawberry Pink Peppercorn Breakfast Smoothie by Blogghetti

White Chocolate Fudge Sauce by Karen's Kitchen Stories