Introduction
Baking can be a delightful and rewarding activity, especially when you have a wonderful recipe at hand. A great bake can warm your home and fill it with enticing aromas, and nothing does that quite like a cake that combines flavors and textures in every bite. Honeybun Carrot Cake with Cheesecake Filling & Cinnamon Cream Cheese Icing is one of those cakes that can bring loved ones together. It offers a sweet twist on a classic carrot cake, turning an everyday dessert into something special for birthdays, holidays, and casual get-togethers alike.
This recipe isn’t just about following steps; it’s about creating a beautiful piece of art that you can share. The layers of rich flavor will have everyone coming back for seconds. This Honeybun Carrot Cake is all about balance, from the moist crumb of the carrot cake to the creamy, indulgent cheesecake filling, and finished off with a luscious cinnamon cream cheese icing.
Why Make This Recipe
This recipe is more than just a cake. It’s an experience that brings joy to both the baker and the guests. Each bite offers a medley of flavors, from the warmth of cinnamon to the bright sweetness of carrots and pineapple. When you serve this cake, you are offering a slice of comfort and happiness.
Making this cake is an opportunity to show love through food. It brings out creativity as you swirl the rich cheesecake filling into the carrot batter, transforming a traditional cake into a stunning centerpiece. The process of baking can also be therapeutic, allowing for a moment of calm amidst a busy life.
Desserts like this Honeybun Carrot Cake are perfect for sharing. Whether you are celebrating a milestone or simply enjoying a peaceful evening at home, sharing this cake can create connections and build memories. The aroma wafting from your kitchen as it bakes is sure to attract everyone, creating excitement about what is about to come out of the oven.
How to Make Honeybun Carrot Cake with Cheesecake Filling & Cinnamon Cream Cheese Icing
Making this cake isn’t complicated, but it does have several steps to ensure each component turns out just right. Below we outline everything you need to create this delicious dessert, from the list of ingredients to the step-by-step directions.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1/2 teaspoon cinnamon
Directions:
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Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan to keep the cake from sticking.
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In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
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In another bowl, combine the vegetable oil and sugar. Beat them together until they are well mixed. Then, add the eggs one at a time, ensuring each one is fully incorporated before adding the next.
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Next, stir the grated carrots, drained crushed pineapple, and vanilla extract into the wet mixture. This adds natural sweetness and moisture to the cake.
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Gradually mix the dry ingredients into the wet mixture. Be careful not to over-mix; just combine until there are no dry spots left.
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In a separate bowl, prepare the cheesecake filling. Beat the softened cream cheese, powdered sugar, remaining butter, and vanilla extract until smooth. This filling will complement the cake perfectly.
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Now it’s time to combine them. Pour the carrot cake batter into the prepared pan. Then drop spoonfuls of the cheesecake filling over the batter. Using a knife, swirl the filling into the cake batter. This creates a beautiful marbled effect.
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Place the pan in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
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Once the cake is baked, let it cool completely. While it’s cooling, prepare the icing. Beat together the cream cheese, softened butter, cinnamon, and powdered sugar until the mixture is smooth and creamy.
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After the cake has cooled, spread the cinnamon cream cheese icing generously on top. This final touch adds an irresistible flavor and makes the cake even more indulgent.
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Now your Honeybun Carrot Cake is ready to be enjoyed! Cut into pieces and serve it to your family and friends.
How to Serve Honeybun Carrot Cake with Cheesecake Filling & Cinnamon Cream Cheese Icing
Serving this cake can be as simple or as elaborate as you choose. For a casual gathering, just cut into squares and place the slices on a platter. You can dust the top with a little extra powdered sugar or sprinkle with chopped nuts for an added touch of flavor and decoration.
If you want to create a more elegant presentation, consider garnishing each slice with a dollop of whipped cream or a sprinkle of cinnamon. Fresh mint leaves can also add a pop of color and freshness to your dessert spread.
Pairing this cake with beverage options can elevate the serving experience as well. A hot cup of coffee or tea complements the flavors beautifully. For a festive occasion, consider serving it with a scoop of vanilla ice cream on the side.
How to Store Honeybun Carrot Cake with Cheesecake Filling & Cinnamon Cream Cheese Icing
To keep your Honeybun Carrot Cake fresh, it’s best to store it properly. If you have leftovers, place the cake in an airtight container. You can also cover the cake with plastic wrap to keep it moist. This cake can be stored in the refrigerator for up to five days.
If you want to enjoy the cake later, consider freezing it. Wrap the cake tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you are ready to enjoy it again, thaw it in the refrigerator overnight.
Tips to Make Honeybun Carrot Cake with Cheesecake Filling & Cinnamon Cream Cheese Icing
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Use Fresh Ingredients: Always ensure your ingredients are fresh. Fresh eggs and quality spices make a noticeable difference in flavor.
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Grate Your Carrots Freshly: Pre-packaged grated carrots may not offer the same flavor and moisture that freshly grated carrots provide.
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Do Not Overmix: When combining your wet and dry ingredients, mix just until combined to keep your cake tender and fluffy.
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Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature for smooth mixing.
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Baking Time: Keep an eye on your cake towards the end of the baking time. Ovens may vary, and you want to avoid overbaking.
Variation (if any)
This cake is wonderfully versatile. You can customize it to fit different tastes or dietary needs. Here are a few variations to consider:
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Add Nuts: If you enjoy a bit of crunch, feel free to add chopped walnuts or pecans to the batter. They add texture and another layer of flavor.
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Pineapple: For a more tropical twist, you can substitute the crushed pineapple with mashed bananas or even shredded coconut.
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Spices: Try experimenting with spices beyond cinnamon and nutmeg. A hint of cardamom can bring a unique flavor to the cake.
FAQs
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Can I make this cake in advance?
Yes, you can make this cake a day or two in advance. Just store it in the fridge until you are ready to serve. -
Can I use a different pan size for this recipe?
While the recipe is designed for a 9×13 inch pan, you can use round cake pans instead. Just adjust the baking time and keep an eye on the cakes as they bake. -
What can I use instead of cream cheese in the icing?
If you prefer a lighter option, you can substitute cream cheese with Greek yogurt or mascarpone cheese.
Baking is truly a labor of love, and the rewards are plentiful. This Honeybun Carrot Cake with Cheesecake Filling & Cinnamon Cream Cheese Icing is more than just a dessert; it’s an opportunity to create warm memories with family and friends. So roll up your sleeves and enjoy the beautiful process of baking this scrumptious treat!
Print
Honeybun Carrot Cake with Cheesecake Filling & Cinnamon Cream Cheese Icing
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful twist on classic carrot cake featuring a creamy cheesecake filling and rich cinnamon cream cheese icing.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, mix vegetable oil and sugar until well combined, then beat in eggs one at a time.
- Stir grated carrots, drained pineapple, and vanilla extract into the wet mixture.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- In a separate bowl, prepare the cheesecake filling by beating cream cheese, powdered sugar, remaining butter, and vanilla until smooth.
- Pour carrot cake batter into the prepared pan, then drop spoonfuls of cheesecake filling over the batter. Swirl them together with a knife.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before preparing the icing by beating cream cheese, butter, cinnamon, and powdered sugar until smooth.
- Spread the cinnamon cream cheese icing over the cooled cake and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. This cake can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 56mg