Best Morning Glory Carrot Cake Recipes

EASY MORNING GLORY MUFFINS

Easy Morning Glory Muffins image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g

MORNING GLORY CARROT CAKE

Morning Glory Carrot Cake image

With whole wheat flour, carrots, raisins and walnuts, a small slice of this classic cake goes a long way to please your palate!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 15

Number Of Ingredients 15

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3 tablespoons Gold Medal™ whole wheat flour
1 1/4 cups water
1/2 cup vegetable oil
4 eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups finely shredded carrots (about 5 medium)
1/3 cup raisins
1/3 cup chopped walnuts
3 cups powdered sugar
1 package (8 oz) cream cheese, softened
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
3/4 cup flaked coconut, toasted*

Steps:

Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
In large bowl, stir cake mix and flour. Reserve 1/3 cup cake mix mixture. To remaining mixture, add water, oil, eggs, cinnamon and nutmeg; beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir carrots, raisins, walnuts and reserved cake mix mixture until coated. Stir into batter; pour into pan.
Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
In large bowl, beat powdered sugar, cream cheese, butter and vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 57 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 41 g, TransFat 0 g