Carrot Cake Monkey Bread
Try this easy carrot cake monkey bread for a tasty twist on the original. Shredded carrots, crushed pineapple and pecans are the stars of this show!
Servings: 12 servings
Calories: 499kcal
Equipment
- bundt pan
- mixing bowls
- wooden spoon
- rimmed baking sheet
Ingredients
- 2 large carrots , peeled and shredded
- 8 oz. can crushed pineapple
- ½ cup chopped raw pecans , plus additional for garnish
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon allspice (optional)
- 32 oz. refrigerated honey butter biscuit dough (see note)
- tub of cream cheese frosting
Instructions
- Preheat oven to 350°F. Grease 12-cup bundt pan.
- In large bowl, stir together carrots, crushed pineapple, pecans, brown sugar and spices; set aside.
- Separate biscuits and cut each into quarters. Add biscuit quarters to carrot mixture in bowl; gently toss to coat. Spoon coated biscuit quarters evenly into prepared pan. Pour any remaining liquid over top.
- Bake 45 to 55 minutes or until baked through. Remove from oven; cool in pan on cooling rack 10 minutes then invert onto serving platter.
- Spread or drizzle cream cheese frosting over top. Sprinkle with additional chopped pecans (optional). Serve warm.
Notes
- Pillsbury GRANDS! carries tubes of honey butter refrigerated biscuit dough. If you cannot find these, substitute with any original flavor refrigerated biscuits (flakey or regular). Sometimes I will just buy the 4-pack of regular biscuits because it's cheap.
- Store leftovers in the refrigerator for up to 3 days.
- Nutrition information is an estimate only based on serving size as 1/12th of the bread.
Nutrition
Calories: 499kcal | Carbohydrates: 72g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 794mg | Potassium: 269mg | Fiber: 2g | Sugar: 35g | Vitamin A: 2014IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg