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Carrot Cake Monkey Bread

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The perfect breakfast-brunch bake for Easter (or anytime), this Carrot Cake Monkey Bread is always a huge hit with everyone lucky enough to try it. Love this recipe, it's super easy but tastes like a lot was put into it.

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Rate this recipe 4.4/5 (9 Votes)

Ingredients

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

Details

Servings 12
Preparation time 20mins
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350ºF. Spray 12-cup fluted tube cake pan with cooking spray.

In large bowl, stir together 2 large carrots, peeled and shredded, 1 (8-ounce) can crushed pineapple, undrained, 1/2 cup chopped pecans, 1/4 cup lightly packed brown sugar and 1/2 teaspoon ground cinnamon; set aside.

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.

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.

Run knife gently around edge of pan. Place serving platter upside down over pan; turn platter and pan over. Remove pan.

Spread or drizzle 1 container cream cheese creamy ready-to-spread frosting over top. Sprinkle with additional chopped pecans. Serve warm.

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