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Honeybun Carrot Cake with Cheesecake Filling

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Indulge in the delightful layers of our Honeybun Carrot Cake with Cheesecake Filling, a dessert that beautifully merges the warm spices of carrot cake with a rich, creamy cheesecake layer. This stunning cake is perfect for birthdays, family gatherings, or simply treating yourself after a long day. Each slice offers a taste of comfort and joy, making it an instant favorite among both kids and adults. Easy to make and versatile, you can prepare this cake ahead of time and customize it with your choice of nuts or fruits. With its inviting flavors and impressive appearance, this cake is sure to leave everyone asking for seconds!

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)
  • 8 oz cream cheese (softened)
  • 2 cups powdered sugar (sifted)
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (for the cheesecake layer). In a mixing bowl, blend softened cream cheese and sugar until smooth. Add cornstarch, egg, vanilla extract, and sour cream; mix until combined. Pour into a lined baking pan and bake for 30–35 minutes. Allow cooling before chilling in the fridge for at least an hour.
  2. Increase the oven temperature to 350°F (for the carrot cake). Grease two round baking pans. In one bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, blend granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well mixed. Gradually combine wet and dry ingredients while folding in grated carrots and crushed pineapple.
  3. Divide batter between prepared pans and bake for about 28–32 minutes until golden brown. Let cool completely on wire racks.
  4. For frosting: Beat softened butter and cream cheese until fluffy; gradually add sifted powdered sugar. Mix in honey, vanilla extract, and a pinch of salt.
  5. To assemble: Layer carrot cake on serving dish with frosting in between layers and around the cake’s exterior. Chill for at least an hour before serving.

Nutrition

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