Morning Glory Cake

Think morning glory muffin but in the form of a cake with a thick layer of cardamom cream cheese whipped cream, this Morning Glory cake is light yet warm and full of flavor.

What’s the difference between Morning Glory and Carrot Cake?

While both include carrots and often nuts and raisins, Morning Glory muffins also include grated apple and tend to be a bit healthier. On the other hand Carrot Cake is rich and sweet and the only vegetable is carrots.

How can I dress this cake up?

I kept this cake quite simple with just the sugar topping and the cream cheese whipped cream in the filling. That being said if you want to make this cake a bit fancier, you could bake it in two 7″ cake pans and double the filling recipe. Then cut the cakes into two layers and stack them with the cream cheese whipped cream and frost the outside with the cream as well.

What type of apple should be used for a morning glory muffin?

I recommend using a honey crisp, pink lady, or granny smith apple for the cake batter. There is no need to peel the apple ahead of time.

Can I make this cake in advance?

Yes! I actually recommend making this cake the day before because the cream cheese whipped cream firms up and makes the cake layers stick together. Store the cake in the fridge but if doing a crunchy sugar top, don’t wrap the top as it’ll soften the texture. I like to store the cake with a bowl upside down on top.

Tips for making a Morning Glory Cake

• Use medium sized carrots, you don’t want huge carrots and baby carrots will be a pain to grate. You can also use a food processor to grate the carrots.
• The apple will release a lot of moisture when grated be sure to squeeze out the excess but there’s no need to make it perfectly dry.
• This cake is baked in a tall 9″ spring form pan. If you are using a traditional 9″ metal cake pan, split the cake into two and start checking the bake after 30 minutes.
• If you want to make this cake a bit fancier, you could bake it in two 7″ cake pans and double the filling recipe. Then cut the cakes into two layers and stack them with the cream cheese whipped cream and frost the outside with the cream as well.
• I like to use dried cranberries but you could also use raisins or tart cherries or neither.
• Don’t be afraid of fully baking this cake, it should be a deep golden brown. The cake won’t dry out because of the carrot and apple.
• I’ve used half applesauce and half oil in this cake to make it a little lighter but you can also replace the applesauce with oil.
• If adding cardamom to the cream cheese whipped cream I recommend grinding your own because you only want to use the inner seeds. Using pre-ground cardamom includes the pods and will give the filling a grey color rather than small black flecks.
• Once assembled, leave the cake to sit for at least an hour before slicing to let it firm up.

Additional Recipes to try!

• Olive Oil Cake with Brown Butter Frosting
• Chocolate Orange Scones
• Maple tahini chocolate chunk scones

Morning Glory Cake Ingredients

• Pecans: I’ve used pecans in this cake but walnuts, hazelnuts, or pistachios would work too! If you’re allergic to nuts you can absolutely leave them out.
• Carrot: Medium sized fresh carrots are best for this cake, don’t use pre-shredded carrots as they are too dry.
• Apple: I recommend using a honey crisp, pink lady, or granny smith.
• Eggs: Standard large eggs are used for this recipe.
• Sugar: White granulated sugar and dark brown sugar are both used in the cake batter and dark brown sugar is also in the cream cheese whipped cream.
• Fine Sea Salt: Salt needs to be added to enhance the flavors in the cake and the filling.
• Vanilla: Vanilla extract is used in the cake and vanilla bean paste is used in the filling but you can also use vanilla extract for the filling.
• Cardamom: Pre ground cardamom can be used for the cake batter but if you choose to add it to the filling like I did, make sure to grind just the black seeds. Otherwise you will end up with a grey filling rather than little black specks.
• Orange Zest: The zest of an orange is added into the cake batter for more flavor.
• Flour: I used half whole wheat and half all purpose flour for this cake because I like the flavor but you can also use 100% all purpose flour!
• Baking Powder & Soda: Baking powder and soda make the cake light and fluffy so make sure they aren’t expired.
• Dried Cranberries: Dried cranberries are added into the cake batter, you could also use raisins or tart cherries or leave them out.
• Cream Cheese: Cream cheese is the main base of the whipped cream filling.
• Heavy Cream: Heavy cream is whipped with the cream cheese for the filling, just make sure it’s cold.

How to make a Morning Glory Cake

Prep the produce & nuts

• Preheat the oven to 350 F and place a rack in the center of the oven.
• Add the pecans (or whichever nuts you choose) into a large flat pan. Place over medium low heat and toast, stirring frequently just until fragrant. They don’t need to be visibly toasted just start to smell nutty.
• Once toasted immediately remove from the heat and chop so that the pieces are no bigger than 1/4″.
• With a box grater or food processor grate the carrots – I snap off the small tip because otherwise it has a tendency to break off when grating and the carrot can slip.
• Place the grated carrot into a large mixing bowl, then grate the apple in the same way. There’s no need to peel the apple just make sure not to grate the core or the stem.
• Gently squeeze the grated apple to remove any excess liquid. Toss the grated apple in with the carrots and roughly mix.

Make the Cake

• In a separate large bowl, add in the eggs, both sugars, orange zest, salt, vanilla, and cardamom. Whip on high for 3 minutes until light and fluffy.
• Add in the applesauce and oil and mix again.
• In a separate bowl whisk together both flours, baking soda and baking powder.
• Pour the flour mixture over the grated apple and carrots. Pour in the toasted pecans and dried cranberries (or whichever dried fruit you choose to add).
• Fold the grated produce in with the flour mixture and nuts until completely coated.
• Dump the produce and flour mixture into the bowl with the whipped eggs and sugar and fold to combine. Be careful to fold and not to stir as you will make the cake tough.
• If not using a non-stick USA pan, be sure to line your pan with butter and parchment or a baking spray that includes flour.
• Pour the cake batter into a 9″ springform pan with tall sides or two separate 9″ metal cake pans.
• Sprinkle the top of the cake (or one of the cakes) with 50 grams of white granulated sugar.
• Bake the cake in the preheated oven for 30 minutes. After 30 minutes, rotate the cake 180 degrees and bake for another 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
• Once baked, remove the cake from the oven and place on a wire rack to cool for at least 30 minutes.
• After 30 minutes, remove the cake(s) from the pan(s) and leave to cool completely before filling or frosting.

Cream Cheese Whipped Cream

• In a medium mixing bowl add in the cream cheese, brown sugar, salt, vanilla bean paste and ground cardamom seed if using. Or you can use orange zest if you prefer!
• Use the balloon whisk attachment on medium speed or the beaters on a hand mixer to beat until smooth and the brown sugar has dissolved into the cream cheese.
• Turn off the mixer and pour in the cold heavy cream. Whip on medium high speed until almost stiff. If the mixture becomes too stiff, add more heavy cream and whip on medium speed until just combined.

Assemble

• Slice the cooled cake in half if it was baked in one pan or just level off the top of the non sugar topped layer with a serrated knife.
• Place the bottom layer of cake with the trimmed side up on a piece of brown parchment paper or a cake stand you plan to serve it from.
• Scoop the cream cheese whipped cream onto the bottom layer of cake. Use the back of a spoon or an offset spatula to level out the whipped cream.
• Place the second layer of cake with onto the cream cheese whipped cream layer and press down gently.
• Leave the cake to sit, assembled for at least an hour before cutting and serving or the filling will all squeeze out.
• Store leftovers with a bowl upside down or a cake dome over the top in the fridge.

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.