Description

Indulge in the delightful combination of flavors with our Honeybun Carrot Cake with Cheesecake Filling. This show-stopping dessert features moist carrot cake layers infused with warm spices, a rich and creamy cheesecake center, and a luscious honey-kissed cream cheese frosting. Perfect for any occasion—whether it’s a festive holiday gathering, a birthday celebration, or simply as a sweet treat after a long day—this dessert is sure to impress. With its stunning layers and comforting flavors, it’s an easy recipe that you’ll find yourself returning to time and again.

Ingredients

Scale

2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
1 cup granulated sugar
½ cup brown sugar
¾ cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
½ cup crushed pineapple (drained)
¾ cup toasted pecans (optional)
16 oz cream cheese (softened)
½ cup granulated sugar
1 tbsp cornstarch
1 egg
½ tsp vanilla extract
¼ cup sour cream
½ cup unsalted butter (softened)
8 oz cream cheese (softened)
2 cups powdered sugar (sifted)
3 tbsp honey
1 tsp vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F.
Beat the softened cream cheese and granulated sugar together until smooth.
Add cornstarch, egg, vanilla extract, and sour cream. Mix until just combined.
Pour the mixture into a lined pan and bake for 30–35 minutes.
Once baked, cool completely before chilling it for at least 1 hour.
Preheat oven to 350°F. Grease and line two 8 or 9-inch pans with parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix granulated sugar, brown sugar, vegetable oil until well combined. Add eggs one at a time along with vanilla extract.
Combine dry ingredients with wet ingredients until mixed but not overworked. Fold in grated carrots, drained pineapple, and optional toasted pecans.
Divide batter evenly between prepared pans and bake for 28–32 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool completely on wire racks.
Beat softened butter and cream cheese together until fluffy and light in color.
Gradually add powdered sugar while mixing until fully incorporated.
Mix in honey, vanilla extract, and salt until creamy.
Place one carrot cake layer on a serving plate; spread a thin layer of frosting on top.
Carefully add the chilled cheesecake layer on top of the first carrot cake layer.
Place the second carrot cake layer on top of the cheesecake layer.
Frost the top and sides of the cake generously with remaining frosting; garnish if desired.
Chill assembled cake for at least 1 hour before slicing into pieces for serving.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 28g
Sodium: 210mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg