Morning Glory Loaf

Full of shredded apples and carrots, studded with pecans and dried cranberries, this Morning Glory Loaf cake is moist and full of flavor.

What’s the difference between Morning Glory Cake 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.

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! Think of this cake like banana bread or pumpkin bread, it keeps so well and is the perfect thing to bake on a Sunday and snack on throughout the week.

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. Be sure you’re using a grater that is larger than a microplane but small enough that the carrots can soften. I usually use the standard medium hole on a box grater. Don’t use pre-grated carrots as they tend to be a bit dry and too hard.
• 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. There’s also no need to peel the apple in advance.
• I baked this cake in this large loaf pan which is 10″ x 5″ which has 1.5 lb volume. If you are using a medium 1.25 lb loaf pan you may have a bit extra that needs to be baked in a ramekin or muffin cup. If using this small 1 lb loaf pan, decrease the batter by 1/3 so 2 eggs instead of 3 and adjust all other ingredients accordingly.
• I like to use dried cranberries but you could also use raisins or tart cherries or neither.
• I love the addition of pecans but almonds, pistachios, or walnuts will work too – you can also leave them out all together.
• 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.
• Once assembled, leave the cake to sit for at least an hour before slicing to let it firm up.

Additional Recipes to try!

• Chocolate Chunk Banana Bread
• Brown Butter Pumpkin Bread
• Morning Glory Layer Cake

Morning Glory Loaf Cake Ingredients

• Pecans: I’ve used pecans in this cake but walnuts, almonds, 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. You can peel them or just scrub them before grating
• Apple: I recommend using a honey crisp, pink lady, or granny smith for this morning glory cake. There’s no need to peel them ahead of time.
• Eggs: Standard large eggs are used for this recipe.
• Sugar: White granulated sugar and dark brown sugar are both used in the cake batter for flavor and moisture. Light brown sugar can work in a pinch as well.
• Greek Yogurt: Full fat, unsweetened greek yogurt adds moisture and richness to this cake but sour cream will work too or non fat greek yogurt. I wouldn’t use a sweetened or flavored standard yogurt.
• Oil: Any neutral oil or olive oil will work to add moisture to this cake, just stay away from a flavored oil such as a garlic or basil oil.
• Fine Sea Salt: Salt needs to be added to enhance the flavors in the cake.
• Vanilla: Vanilla extract is used in the cake to enhance the flavors and sweetness.
• Cardamom & Cinnamon: Ground cardamom and cinnamon add flavor and warmth to the flavor of this cake. This is one of those times where it doesn’t really matter if you use pre-ground cardamom or grind jus the black seeds – if not using pre ground, decrease the amount to 1/4 teaspoon.
• 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.

How to make a Morning Loaf 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.

Cake Batter

• In a separate large bowl, add in the eggs, both sugars, orange zest, salt, vanilla, cinnamon and cardamom. Whip on high for 3 minutes until light and fluffy.
• Add in the greek yogurt 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 wet ingredients 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 the loaf pan. I used this large loaf pan but if using this medium pan you may have a little extra that needs to be baked in a ramekin or a muffin cup.
• Sprinkle the top of the cake with 50 grams of white granulated sugar – this makes a soft crinkly top on the cake which I love but you can choose to omit it.

Bake the Cake

• 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 from the pan and leave to cool completely before slicing.

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