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Honeybun Carrot Cake with Cheesecake Filling

Honeybun Carrot Cake with Cheesecake Filling
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Indulge in the delightful fusion of flavors with this Honeybun Carrot Cake with Cheesecake Filling. This stunning dessert combines the nostalgic warmth of spiced carrot cake, a rich and creamy cheesecake center, and a honey-kissed cream cheese frosting. It’s perfect for birthdays, holidays, or even as a special treat just for you. With its moist layers and inviting aroma, this cake not only looks impressive but is also make-ahead friendly, allowing you to enjoy more time with your guests. Whether served at a gathering or as a personal reward after a long week, each slice delivers comfort, sweetness, and a touch of indulgence.

Ingredients

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  • 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)
  • 2 cups powdered sugar (sifted)
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F.
  2. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
  3. Add cornstarch, egg, vanilla extract, and sour cream; mix until just combined.
  4. Pour this mixture into a lined baking pan and bake for 30-35 minutes.
  5. Allow it to cool completely before chilling in the refrigerator for at least 1 hour.
  6. Preheat your oven again, this time to 350°F. Grease and line two 8 or 9-inch pans with parchment paper.
  7. In another bowl, whisk together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  8. In a separate bowl, mix granulated sugar, brown sugar, vegetable oil; then add eggs and vanilla extract while stirring well.
  9. Combine dry ingredients with wet ingredients until just mixed; fold in grated carrots, crushed pineapple, and toasted pecans if using.
  10. Divide the batter evenly between the prepared pans and bake for about 28-32 minutes or until a toothpick comes out clean.
  11. Let them cool completely on wire racks.
  12. In a mixing bowl, beat softened butter and cream cheese until fluffy using an electric mixer.
  13. Gradually add sifted powdered sugar while mixing at low speed to combine smoothly.
  14. Stir in honey, vanilla extract, and salt until you achieve a creamy consistency.
  15. Place one layer of carrot cake on a serving plate; spread a thin layer of frosting on top.
  16. Gently place the chilled cheesecake layer over this frosting layer.
  17. Add the second layer of carrot cake on top of the cheesecake layer.
  18. Frost the top and sides with remaining frosting; garnish if desired.
  19. Chill in the refrigerator for at least 1 hour before slicing and serving.

Nutrition

Find it online: https://bakeitfast.com/honeybun-carrot-cake-with-cheesecake-filling/