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Carrot Cake Monkey Bread

  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 8
  • Servings 12
  • Pinterest
    1K
  • Save
    1K
  • Print
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Monkey around with the traditional monkey bread and serve this carrot cake version for Easter breakfast instead! MORE+ LESS-

Nikki Gladd Nikki Gladd
February 17, 2015

Ingredients

2
large carrots, peeled, shredded
1
can (8 oz) crushed pineapple, undrained
1/2
cup chopped pecans
1/4
cup lightly packed brown sugar
1/2
teaspoon ground cinnamon
2
cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits
1
container (16 oz) cream cheese creamy ready-to-spread frosting
Additional chopped pecans for garnish, if desired

Steps

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  • 1
    Heat oven to 350ºF. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2
    In large bowl, stir together 2 large carrots, peeled and shredded, 1 can (8 oz) crushed pineapple, undrained, 1/2 cup chopped pecans, 1/4 cup lightly packed brown sugar and 1/2 teaspoon ground cinnamon; set aside.
  • 3
    Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits into 16 biscuits. Cut each into quarters. Add biscuit quarters to carrot mixture in bowl; gently toss to coat. Spoon coated biscuit quarters evenly into pan. Pour any remaining liquid over top.
  • 4
    Bake 35 to 40 minutes or until thoroughly baked and toothpick inserted near center comes out clean. If necessary, during last 5 to 10 minutes of baking, loosely cover with foil to avoid overbrowning. Remove from oven; cool in pan on cooling rack 10 minutes.
  • 5
    Run knife gently around edge of pan. Place serving platter upside down over pan; turn platter and pan over. Remove pan.
  • 6
    Spread or drizzle 1 container cream cheese creamy ready-to-spread frosting over top. Sprinkle with additional chopped pecans. Serve warm.

Expert Tips

If you like your carrot cake “loaded,” try adding golden raisins and/or flaked coconut to the mixture! Don’t like nuts? Leave them out! Prefer walnuts? Go ahead and substitute!

Store leftovers in the refrigerator and reheat slices in the oven for about 5 to 8 minutes at 350°F.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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