Classic Morning Glory Cake Recipe with Carrot, Apple & Walnuts

Sweeten your mornings with a slice of this wholesome Morning Glory Cake. Soft and tender, this cake is loaded with freshly grated apples and carrots, shredded coconut, chopped pecans, and dried cranberries for a tender, textured bite that feels like a cozy breakfast in every square.

After making Morning Glory Muffins, I had to develop a cake version — the result is a moist, flavor-packed square that’s simple enough for busy mornings and satisfying enough to serve at brunch or as a snack.

This cake balances hearty, nutritious ingredients and warm spices. Freshly grated carrots and apples keep the crumb moist while oats, coconut, nuts, and dried fruit add chew and crunch. No electric mixer required — just bowls, a whisk, and a spatula.

Step by step instructions

Preheat a conventional oven to 350°F (180°C). Line a 9×9-inch square pan with parchment paper. You’ll need two mixing bowls, a whisk, and a spatula.

Step 1 — Mix dry ingredients. In a bowl combine 1 3/4 cups all-purpose flour, 1/3 cup rolled oats, 3/4 tsp baking soda, 3/4 tsp baking powder, 1 tsp cornstarch, 1 1/2 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg and 1/4 tsp salt. Stir to combine and set aside.

Step 2 — Whisk wet ingredients. In a large bowl whisk together 3/4 cup dark brown sugar, 1/2 cup oil, 2 large eggs, 1 tbsp vanilla, 1 tsp orange zest and 1/2 cup room-temperature sour cream until smooth.

Step 3 — Add grated produce and mix-ins. Grate 1 cup carrots and 1/2 cup apple (skin on or off, grated). Add the grated apples and carrots to the wet mixture and stir. Fold in 1/3 cup chopped pecans, 1/3 cup unsweetened shredded coconut and 1/3 cup dried cranberries until evenly distributed.

Step 4 — Combine wet and dry. Gently fold the dry ingredients into the wet until a soft, slightly thick batter forms and no flour streaks remain. Avoid over-mixing to keep the cake tender.

Step 5 — Bake and cool. Spread the batter evenly in the prepared pan. Bake 35–50 minutes, checking at 35 minutes — a toothpick inserted in the center should come out clean or with very few crumbs. Let cool, slice into squares, and serve.

Expert Baking Tips

Simple tips to improve results

• Use a gram scale. Weighing ingredients improves consistency and baking results.
• Don’t over-mix. Fold until the dry streaks disappear. Overworking the batter makes a dense cake.
• Use freshly grated carrots. Pre-shredded carrots are drier and change the texture. Grating half finely and half coarsely gives the best mouthfeel.

FAQ

How do I store this cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.

Can I use dried raisins instead of cranberries?

Yes — raisins or cranberries both work well. Omit if you prefer no dried fruit.

Can I make muffins instead?

Yes. The batter can be portioned into muffin cups and baked until a toothpick comes out clean. Expect a shorter bake time.

Can I bake this in an 8×8 pan?

Yes. The cake will be taller and may require a few extra minutes of baking time; start checking with a toothpick at the recommended minimum time.

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