Carrot Cake Monkey Bread on the Pit Boss Recipe Card
A festive carrot cake-inspired monkey bread baked on the Pit Boss pellet grill and topped with citrus cream cheese icing. Perfect for Easter brunch or dessert.
Equipment
- Pit Boss Navigator Pellet Grill
- Bundt pan
- Mixing bowl
- measuring cups
- Rubber spatula
- Knife
Ingredients
Monkey Bread
- 2 cans jumbo biscuits
- 1 cup finely shredded carrots
- ½ cup pineapple tidbits reserve juice
- ½ cup raisins
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup white chocolate chips
- 4 tablespoons melted butter
Citrus Cream Cheese Icing
- ¾ block cream cheese softened
- 1 cup powdered sugar
- Zest of 1 orange
- Pineapple juice from tidbits, enough to thin icing
Instructions
- Preheat the Pit Boss Navigator to 350°F.
- Cut biscuits into quarters and place into a large bowl.
- Add carrots, pineapple, raisins, brown sugar, cinnamon, white chocolate chips, and melted butter. Mix until evenly coated.
- Grease a bundt pan generously and transfer mixture into pan evenly.
- Place pan on the grill and bake for about 40 minutes until golden brown and cooked through.
- Remove from grill and cool slightly.
- Flip onto a serving plate.
- Mix icing ingredients until smooth and pourable.
- Pour icing over warm monkey bread and serve immediately.
Notes
Tips and Tricks
Grease the bundt pan thoroughly to prevent sticking.
Ice the monkey bread while still warm for best coverage.
Add chopped pecans or walnuts for extra texture if desired.
Leftovers reheat well in the microwave for quick servings later.
Ice the monkey bread while still warm for best coverage.
Add chopped pecans or walnuts for extra texture if desired.
Leftovers reheat well in the microwave for quick servings later.