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 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.
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
Ingredients
- 2 cups all-purpose flour
- 1-1/4 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons Selefina ground cinnamon
- 1 teaspoon Selefina lemon peels
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup canola oil
- 1 medium Butterscotch Pear, shredded
- 2 teaspoons Taylor & Colledge Vanilla Bean Paste
- 2 cups grated carrot
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 8oz diced pineapple, drained
- 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
- In large bowl, combine the flour, sugar, baking soda, cinnamon, lemon peels and salt. In another bowl, combine the eggs, oil, butterscotch pear and vanilla bean paste. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pineapple
- Pour into a parchment lined or greased 9x9 square pan. Bake at 350° for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
- Beat cream cheese, butter and vanilla bean paste in a large bowl. Add powdered sugar to desired consistency. Pipe or spread onto cooled cake.
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. So 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. We have an incredible giveaway with four amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win!
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
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Something about all those fruits and vegetables in Morning Glory Cakes makes me feel like it is okay to have a second serving.
ReplyDeleteI love carrot cake and pineapple. This kind of combines the
ReplyDeleteThese photos with the white background truly show off the beauty of that cake! It's calling my name.
ReplyDeleteThis is just screaming spring! What a delicious and flavorful cake.
ReplyDeletePerfect way to feel great about eating cake for breakfast! This sounds delicious!
ReplyDeleteA nice twist on carrot cake! Love it!
ReplyDeleteI've always wanted to try a morning glory cake but didn't want to make a full blown tiered cake. I can't wait to try this recipe.
ReplyDeleteSo many flavors in there! I can't wait to try this.
ReplyDeleteI've been wanted to make morning glory cake or muffins for forever and love that you do it in a manageable smaller pan!
ReplyDeleteWhat a delicious cake, so many flavors that I love and the spices are perfect
ReplyDeleteI love the flavors in this delicious cake! YUM! I would to bake this often.
ReplyDeleteI have never heard of a morning glory cake. The flavors of it sound amazing!
ReplyDelete