Carrot Cake Monkey Bread
stuffed with cream cheese
Are monkey breads too 2016-BuzzFeed-heyday coded? Even if they are, I’m not letting that stop me from publishing this recipe. And you shouldn’t let it stop you from making it for Easter or for whatever you have going on this weekend.
The recipe starts off with pureed cooked carrots folded into a supple, enriched dough. The carrots, along with some warms spices, lend it that traditional carrot cake flavor and color. Then there’s the cinnamon sugar coating between each piece of dough, as well as the morsels of cream cheese that are wrapped inside them, that really make this showstopper sing.
Then things take a turn from the traditional with some salty, buttery toffee sauce that gets poured onto the monkey bread bottom-side up right when it comes out of the oven, and then over the top once it gets turned out.
This recipe is the perfect centerpiece for a brunch where you want to impress — or just a slow morning of your family picking pieces off one by one. If you don’t have a bundt pan, you can also bake it in a large cast iron skillet, two cake tins, two loaf tins, or a 9x13-inch pan. If you’re really crazy and out there, you could even try adding a cup or so of raisins to the dough — or sprinkle the top with toasted chopped pecans.
Serves 12 to 14
Ingredients
Carrot bread
