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.
Ingredients
Scale
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
Instructions
- Prepare cake pans by greasing two 9-inch round pans and lining bottoms with parchment paper at 350F (175C).
- Whisk dry ingredients thoroughly in a medium bowl, ensuring even distribution of flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Using an electric mixer, blend brown sugar, granulated sugar, and vegetable oil until smooth. Incorporate eggs individually, mixing completely after each addition.
- 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.
- Create cheesecake filling by beating cream cheese until silky. Blend in sugar, vanilla extract, and egg until achieving a creamy, uniform consistency.
- 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.
- Bake for 30-35 minutes until a toothpick emerges clean or with minimal moist crumbs. Cake should exhibit a slight springback when touched.
- Allow cakes to rest in pans for 15 minutes. Loosen edges with a knife and transfer to wire racks for complete cooling.
- 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.
- Position first cake layer on serving plate. Spread icing evenly. Carefully place second layer on top and frost entire cake generously.
- Optional decoration includes sprinkling chopped pecans and dusting with cinnamon for visual appeal.
- 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