Morning Glory Carrot Cake Amish Friendship Bread

Submitted by: Friendship Bread Kitchen

“Your favorite Amish Friendship Bread carrot cake made with whole wheat flour and topped with toasted coconut!”

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Yield: 2 loaves

At a Glance

• substitute 1 cup all-purpose flour with whole wheat flour
• increase cinnamon to 1 tablespoon
• add 3 medium carrots, shredded
• add 1/2 chunky homestyle applesauce
• add 1 teaspoon ground nutmeg
• add 1/2 teaspoon ground cloves
• 1 cup walnuts, chopped
• 1 cup raisins
• 3/4 cup flaked coconut

Ingredients (click to print)

1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup milk
1/2 cup chunky homestyle applesauce
1 cup sugar
1/2 teaspoon vanilla
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup all-purpose flour
1 cup whole-wheat flour
1-2 small boxes vanilla instant pudding
1 cup nuts, chopped
1 cup raisins
3 medium carrots, shredded
Cream Cheese Frosting
3/4 cup flaked coconut, toasted

Directions

1. Preheat oven to 325° F (165° C).
2. In a large mixing bowl, add ingredients as listed except for coconut.
3. Grease two large loaf pans.
4. Dust the greased pans with cinnamon-sugar mixture of 1/2 teaspoon cinnamon and 1/2 cup sugar.
5. Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.
6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
7. Spread cream cheese frosting on cooled cake. Sprinkle with toasted coconut.
8. ENJOY!

Kitchen Notes

Toast coconut by spreading it in an ungreased baking sheet and bake at 350° F for 5 to 7 minutes, stirring occasionally until golden brown.