Oh my goodness, let me tell you about this honeybun carrot cake with cheesecake filling! It’s like a dream come true—a moist, spiced carrot cake that’s taken to a whole new level with a creamy cheesecake layer. Trust me, the first time I made this cake, I couldn’t believe how the flavors danced in my mouth! The sweetness of the honey and the crunch from the walnuts pair perfectly with the velvety cheesecake. It’s not just a dessert; it’s an experience! I love serving this at gatherings because it never fails to impress and everyone is always asking for seconds. Plus, the combination of textures—soft cake with that silky filling—is just divine. If you’re looking for a show-stopper, this is it! Let’s dive into making this scrumptious treat together!
Ingredients for Honeybun Carrot Cake with Cheesecake Filling
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup honey, for drizzling
How to Prepare Honeybun Carrot Cake with Cheesecake Filling
Preheat and Prepare the Pans
Alright, let’s get things rolling! First, you’ll want to preheat your oven to 350°F (175°C). This is super important because a well-preheated oven helps your cakes rise perfectly. While that’s warming up, grab two 9-inch round cake pans and grease them up with some butter or cooking spray. Then, dust a little flour in each pan and shake it around to coat the bottom and sides—this helps prevent any sticky situations later!
Mix Dry Ingredients
Now, in a large bowl, let’s mix our dry ingredients. You’ll need to whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon each of baking powder and baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Make sure it’s all well combined—this ensures every bite of your cake has that delicious spiced flavor. I like to use a whisk for this step; it helps aerate the flour and makes for a fluffier cake!
Combine Wet Ingredients
Next up, it’s time for the wet ingredients! In another bowl, whisk together 4 large eggs and 1 cup of vegetable oil until they’re fully blended. Mixing these separately is key because it helps the eggs emulsify with the oil, making for a smoother batter. You want everything to be nice and homogenous before we add it to the dry mix!
Combine All Ingredients
Now the fun part! Pour the egg and oil mixture into your bowl of dry ingredients and stir it all together until just combined. Don’t overmix—this can lead to a dense cake. Once it’s looking good, fold in the 2 cups of grated carrots, 1 cup of drained crushed pineapple, and 1 cup of chopped walnuts. The colors and textures are going to be beautiful! Just gently fold everything until it’s combined, and you’re ready for the next step.
Bake the Cakes
Alright, let’s get those babies in the oven! Divide the batter evenly between your prepared cake pans. It should fill them about halfway. Now, pop them in the oven and bake for 25–30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean—no gooey batter clinging to it! Once they’re baked, let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Prepare the Cream Cheese Filling
While the cakes are cooling, let’s whip up that luscious cream cheese filling! In a medium bowl, beat together 8 oz of softened cream cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until it’s nice and smooth. You want it to be spreadable but still hold its shape. If it’s too thick, you can add a splash of milk to loosen it up a bit. Trust me, this filling is going to add a dreamy layer to your cake!
Assemble the Cake
Now for the grand finale! Place one of your cooled cake layers on a serving plate. Spread the cream cheese filling generously on top, and don’t be shy—make it thick! Drizzle some honey on top of that filling for an extra touch of sweetness. Then, carefully place the second cake layer on top. You can dust a little powdered sugar on the top for a pretty finish or even add some extra walnuts for decoration if you’d like. And voila, your honeybun carrot cake with cheesecake filling is ready to shine!
Tips for Success
Alright, let’s make sure your honeybun carrot cake with cheesecake filling turns out just as amazing as it sounds! Here are some of my top tips to ensure success:
- Quality Ingredients: Don’t skimp on the ingredients! Use fresh carrots, real vanilla extract, and good-quality cream cheese. It really makes a difference in flavor and texture.
- Room Temperature: Make sure your cream cheese is at room temperature before mixing. This helps achieve that perfectly smooth filling without lumps. Take it out of the fridge ahead of time to soften.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake, and nobody wants that!
- Check for Doneness: Remember, every oven is different! Start checking your cakes at the 25-minute mark. If the toothpick comes out clean, you’re golden!
- Cooling Time: Allow your cakes to cool completely before assembling. This prevents the cream cheese filling from melting and keeps your layers intact.
- Presentation: For a stunning finish, dust the top with powdered sugar or arrange some extra walnuts on top before serving. It adds a nice touch and makes it look professional!
- Storage: If you have leftovers (which I doubt will happen!), store them in an airtight container in the fridge. This cake stays moist and delicious for several days!
Follow these tips, and you’ll have a show-stopping cake that everyone will rave about. Can’t wait for you to try it!
Nutritional Information
Now, let’s talk about the numbers! Here’s a general breakdown of the estimated nutritional data for each slice of this delicious honeybun carrot cake with cheesecake filling:
- Calories: 350
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 28g
- Protein: 5g
Keep in mind that these values are just estimates and can vary based on the specific ingredients you use. But hey, who’s counting when it tastes this good, right? Enjoy every delicious bite!
FAQ about Honeybun Carrot Cake with Cheesecake Filling
Got questions about making this scrumptious honeybun carrot cake with cheesecake filling? Don’t worry, I’ve got you covered! Here are some of the most common questions I get, along with my best answers:
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day. Just store it in the fridge, and it’ll stay fresh. You can assemble it a day in advance if you want, just make sure to keep it covered.
Can I use different nuts?
Of course! If you’re not a fan of walnuts, feel free to swap them out for pecans or even almonds. Just make sure to chop them up so they mix well into the batter.
What if I don’t have crushed pineapple?
No worries! You can substitute it with applesauce or even grated zucchini for a different but equally moist texture. Just make sure to drain any excess liquid!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. Just remember to let it come to room temperature for a bit before you dive in again—trust me, it’s worth it!
Can I freeze the cake?
Yes! You can freeze the cake layers before assembling for up to 3 months. Just wrap them tightly in plastic wrap and foil. When you’re ready to enjoy, let them thaw in the fridge overnight.
Is this cake suitable for a crowd?
Definitely! This recipe yields about 12 servings, making it perfect for gatherings and celebrations. Just be prepared for everyone to ask for the recipe!
What should I do if my cream cheese filling is too thick?
If your filling seems too thick to spread, just mix in a little milk, one teaspoon at a time, until it reaches your desired consistency. It should be creamy but still hold its shape.
Have more questions? Don’t hesitate to reach out! I’m here to help you create the best honeybun carrot cake with cheesecake filling you’ve ever tasted!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for any skill level!
- Delightful blend of flavors with the warm spices of carrot cake and the sweet, creamy cheesecake filling.
- Moist and tender texture that melts in your mouth.
- The addition of crushed pineapple adds a unique twist and extra moisture.
- Crunchy walnuts provide a lovely contrast to the smooth cake and filling.
- Drizzling honey on top elevates the sweetness and adds a beautiful finish.
- Perfect for gatherings—everyone will be asking for seconds (trust me!).
- Great make-ahead option; it tastes even better the next day!
- Versatile enough for any occasion, from birthdays to casual get-togethers.
- It’s a show-stopper that looks as good as it tastes!
Honeybun Carrot Cake with Cheesecake Filling Blissful Delight
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious honeybun carrot cake filled with creamy cheesecake.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup honey
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk eggs and oil together.
- Add the egg mixture to the dry ingredients and mix until combined.
- Stir in grated carrots, pineapple, and walnuts.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread cream cheese mixture on top of one cake layer, drizzle with honey.
- Top with the second cake layer.
Notes
- Store leftovers in the refrigerator.
- For added flavor, you can add raisins to the batter.
- Dust with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: honeybun carrot cake, cheesecake filling, dessert, cake
