Dreamy Honeybun Carrot Cake With Cheesecake Filling Recipe

Sweet aromas of spice and warmth waft through the kitchen when you bake this honeybun carrot cake with cheesecake filling.

Layers of moist carrot cake embrace a luscious cream cheese center that melts in your mouth.

Delicate spices dance with the rich, velvety filling, creating a dessert that’s both comforting and decadent.

Each slice promises a perfect balance of tender cake and smooth cheesecake.

The hint of cinnamon and nutmeg adds depth to every heavenly bite.

Topped with a delicate cream cheese frosting, this cake transforms an ordinary afternoon into a celebration of flavor.

Prepare to fall in love with a dessert that’s sure to become a cherished family favorite.

Honeybun Carrot Cake With Cheesecake Filling Steals The Show

• Surprise Inside Delight: Discover a hidden layer of creamy cheesecake nestled within the rich, moist carrot cake, creating an unexpected and delightful flavor combination that will wow your taste buds.
• Crowd-Pleasing Dessert: Perfect for gatherings, potlucks, and special celebrations, this cake brings together classic carrot cake flavors with a luxurious cheesecake twist that appeals to both kids and adults.
• Baker-Friendly Recipe: Designed with clear steps and simple ingredients, this recipe welcomes bakers of all skill levels, making it an approachable yet impressive dessert that looks and tastes professionally made.
• Customizable Elegance: Easily personalize the cake by adding or omitting pecans, adjusting spice levels, or garnishing with extra cinnamon to match your personal taste preferences and wow your guests.

Honeybun Carrot Cake With Cheesecake Filling Ingredient List

• All-Purpose Flour: A key component that provides structure to the cake.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light and fluffy.
• Cinnamon, Nutmeg: Warm spices that add depth and classic carrot cake flavor.
• Salt: Enhances the overall taste of the cake.

• Brown Sugar, Granulated Sugar: Sweeteners that provide moisture and caramel-like undertones.
• Vegetable Oil: Keeps the cake moist and tender.
• Eggs: Bind the ingredients and add richness to the cake.
• Vanilla Extract: Adds a warm, sweet flavor to the batter.

• Cream Cheese: Creates a smooth and creamy cheesecake filling and frosting.
• Sour Cream: Adds moisture and tanginess to the cake batter.
• Grated Carrots: Provides moisture, natural sweetness, and signature carrot cake texture.
• Pecans: Optional ingredient that adds crunch and nutty flavor.
• Butter: Contributes richness to the cream cheese frosting.
• Powdered Sugar: Sweetens and helps thicken the frosting.
• Milk: Adjusts the consistency of the cream cheese frosting.

How To Bake Honeybun Carrot Cake Cheesecake Filling

Step 1: Prepare Baking Setup

Preheat the oven to 350F.

Grab two 9-inch round cake pans and coat them with cooking spray.

Line the bottom of each pan with parchment paper to ensure smooth cake removal.

Step 2: Create Dry Mixture

Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.

Blend thoroughly until ingredients are evenly distributed.

Step 3: Whip Wet Base

Grab an electric mixer and combine brown sugar, granulated sugar, and vegetable oil in a large bowl.

Beat until smooth and well-incorporated.

Add eggs one at a time, mixing completely after each addition.

Stir in vanilla extract.

Step 4: Build Cake Foundation

• Grated carrots
• Sour cream
• Chopped pecans (optional)

Gradually add dry ingredients, mixing gently until just combined.

Avoid overmixing to keep the cake tender.

Step 5: Craft Cheesecake Center

In a separate bowl, beat cream cheese until silky smooth.

Add sugar and mix thoroughly.

Incorporate vanilla extract and egg, blending until creamy and uniform.

Step 6: Layer Cake Components

Divide half the carrot cake batter between pans, spreading evenly.

Spoon cheesecake filling over batter, leaving a small border around edges.

Cover completely with remaining cake batter.

Step 7: Bake to Perfection

Place pans in preheated oven.

Bake for 30-35 minutes until a toothpick comes out clean.

Cakes should spring back when lightly touched.

Step 8: Cool Cake Layers

Let cakes rest in pans for 15 minutes.

Run a knife around edges and transfer to wire racks to cool completely.

Step 9: Whip Creamy Frosting

Beat cream cheese and butter until ultra-smooth.

• Powdered sugar
• Cinnamon
• Vanilla extract

Adjust consistency with milk, adding one tablespoon at a time.

Step 10: Stack and Frost

Place first cake layer on serving plate.

Spread frosting on top.

Add second layer and cover entire cake with remaining icing.

Step 11: Add Final Touches

Sprinkle chopped pecans on top.

Dust lightly with ground cinnamon for extra flair.

Step 12: Serve and Enjoy

Refrigerate cake for 30 minutes to set frosting.

Allow individual slices to warm slightly at room temperature before serving for maximum flavor enjoyment.

Honeybun Carrot Cake With Cheesecake Filling Pro Insights

• Avoid overmixing the batter and ensure the cheesecake layer doesn't touch the pan edges to keep the filling from sinking during baking.
• Use fresh, finely grated carrots and squeeze out excess moisture to maintain the cake's perfect texture without becoming soggy.
• Toast pecans briefly before adding to the batter to enhance their nutty flavor and create a more complex taste profile.
• Bring eggs, cream cheese, and butter to room temperature before mixing to ensure smoother, more evenly incorporated ingredients.
• Store the cake in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld and develop over time.

Unique Takes For Honeybun Carrot Cake Cheesecake Filling

• Gluten-Free Carrot Cake: Replace wheat flour with almond or coconut flour for a gluten-free version. Use gluten-free baking powder and ensure all ingredients are certified gluten-free.
• Vegan Carrot Cake: Swap eggs with flax eggs or applesauce. Use dairy-free cream cheese alternative and coconut oil instead of vegetable oil. Replace dairy milk with almond or oat milk.
• Nut-Free Variation: Omit pecans completely or substitute with sunflower seeds for crunch. Use seed butter instead of nut-based ingredients to maintain texture and flavor profile.
• Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia. Use reduced-fat cream cheese and Greek yogurt instead of sour cream to lower overall calorie content.

Serving Honeybun Carrot Cake With Cheesecake Filling Ideas

• Celebration Centerpiece: Serve this stunning honeybun carrot cake as the star dessert at birthday parties, family gatherings, or holiday celebrations where everyone will be impressed by its beautiful layers and delicious flavor.
• Afternoon Tea Delight: Pair thin slices with a hot cup of Earl Grey or chai tea for a luxurious mid-afternoon treat that feels elegant and comforting at the same time.
• Dessert Buffet Showstopper: Create a gorgeous dessert table display by placing the cake on a decorative stand, surrounding it with fresh flowers or seasonal fruits to enhance its visual appeal and make guests feel extra special.
• Gifting Gourmet: Wrap individual slices in cute packaging with a ribbon for a homemade gift that shows how much you care, perfect for neighbors, teachers, or friends who appreciate delicious baked treats.

Storage For Honeybun Carrot Cake With Cheesecake Filling

• Store the honeybun carrot cake in an airtight container in the refrigerator for up to 5 days. Cover the cake tightly with plastic wrap or place it in a cake carrier to prevent drying out.
• Wrap individual cake slices or the entire cake carefully in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Keep the cake at room temperature for no more than 2 hours. Always cover loosely with a cake dome or plastic wrap to maintain moisture and prevent the cake from drying out.
• The high moisture content of cream cheese frosting requires consistent refrigeration. Never leave the cake at room temperature for extended periods to prevent bacterial growth and maintain food safety.

FAQs

• What makes the cheesecake filling special in this recipe?

The cheesecake filling adds a creamy, rich layer between the carrot cake batter, creating a delightful surprise in every slice with its smooth texture and tangy flavor.

• Can I make this cake without nuts?

Absolutely! The pecans are optional, so you can easily omit them if you have nut allergies or simply don’t enjoy nuts in your cake.

• How do I know when the cake is perfectly baked?

Use the toothpick test – insert it into the center of the cake, and it should come out clean or with just a few moist crumbs. The cake should also spring back when lightly touched.

Honeybun Carrot Cake With Cheesecake Filling Recipe

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4.5 from 34 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Sweet Southern classic honeybun carrot cake merges creamy cheesecake layers with classic spiced carrot goodness. Warm cinnamon and rich cream cheese frosting invite you to savor this irresistible dessert that brings comfort and indulgence to any gathering.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 1/2 cups all-purpose flour
• 4 large eggs
• 2 cups grated carrots
• 3/4 cup vegetable oil
• 1 cup brown sugar
• 3/4 cup granulated sugar

Spices and Leavening Agents:

• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Additional Ingredients:

• 1/2 cup sour cream
• 1/2 cup chopped pecans (optional)
• 1 teaspoon vanilla extract

Cheesecake Filling Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Cinnamon Cream Cheese Icing Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2–3 tablespoons milk (adjust for consistency)

Optional Garnish:

• Extra chopped pecans
• Ground cinnamon for dusting

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Instructions

1. Prepare cake pans by greasing two 9-inch round pans and lining bottoms with parchment paper at 350F (175C).
2. Whisk dry ingredients thoroughly in a medium bowl, ensuring even distribution of flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Using an electric mixer, blend brown sugar, granulated sugar, and vegetable oil until smooth. Incorporate eggs individually, mixing completely after each addition.
4. Gently fold grated carrots, sour cream, and pecans into the wet mixture. Gradually incorporate dry ingredients, mixing until just combined to maintain cake’s tenderness.
5. Create cheesecake filling by beating cream cheese until silky. Blend in sugar, vanilla extract, and egg until achieving a creamy, uniform consistency.
6. Distribute half the carrot cake batter evenly between prepared pans. Carefully spoon cheesecake filling over batter, leaving a small border. Cover with remaining cake batter, ensuring complete filling coverage.
7. Bake for 30-35 minutes until a toothpick emerges clean or with minimal moist crumbs. Cake should exhibit a slight springback when touched.
8. Allow cakes to rest in pans for 15 minutes. Loosen edges with a knife and transfer to wire racks for complete cooling.
9. Prepare cream cheese icing by whipping cream cheese and butter until smooth. Gradually integrate powdered sugar, cinnamon, and vanilla. Adjust consistency with milk as needed.
10. Position first cake layer on serving plate. Spread icing evenly. Carefully place second layer on top and frost entire cake generously.
11. Optional decoration includes sprinkling chopped pecans and dusting with cinnamon for visual appeal.
12. Refrigerate cake for 30 minutes to set frosting. Serve after allowing slices to reach room temperature for optimal flavor experience.

Notes

• Prevent Dry Cake by carefully monitoring baking time and avoiding overmixing the batter, which can develop tough gluten and create a dense texture.
• Enhance Moisture by adding an extra tablespoon of sour cream or replacing some oil with applesauce for a softer, more tender crumb.
• Create Gluten-Free Version by substituting all-purpose flour with a reliable gluten-free flour blend, ensuring to add xanthan gum for better texture and binding.
• Make Nut-Free Option by replacing pecans with toasted sunflower seeds or simply omitting nuts without compromising the cake’s overall flavor profile.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 25 g
• Sodium: 250 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg