Honeybun Carrot Cake with Cheesecake Filling Recipe
This Honeybun Carrot Cake with Cheesecake Filling is a luscious and moist layered dessert combining spiced carrot cake, a creamy cheesecake center, and a sweet honey-infused cream cheese frosting. Perfect for special occasions or when you crave a rich, flavorful treat that blends the warmth of classic carrot cake spices with the tanginess of cheesecake and a hint of honey sweetness.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Carrot Cake Layers:
- 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)
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 egg
- ½ tsp vanilla extract
- ¼ cup sour cream
For the Honeybun Frosting:
- 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
- Make the Cheesecake Layer: Preheat your oven to 325°F. In a bowl, beat together the softened cream cheese and sugar until the mixture is smooth. Then add the cornstarch, egg, vanilla extract, and sour cream, mixing just until everything is combined. Pour this cheesecake batter into a lined pan and bake for 30 to 35 minutes until set. Allow it to cool completely, then chill in the refrigerator for at least 1 hour to firm up before assembly.
- Prepare Carrot Cake Layers: Increase the oven temperature to 350°F. Grease and line two 8 or 9-inch cake pans. In a bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate mixing bowl, combine granulated sugar, brown sugar, and vegetable oil, then beat in the eggs and vanilla extract until smooth. Gradually blend the dry ingredients into the wet mixture, then fold in the grated carrots, drained crushed pineapple, and toasted pecans if using. Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes. Remove from oven and cool the cake layers completely on wire racks.
- Make the Frosting: Beat the softened butter and cream cheese together until light and fluffy. Gradually add the sifted powdered sugar and continue beating until smooth. Mix in the honey, vanilla extract, and a pinch of salt until the frosting is creamy and well combined.
- Assemble: Place one carrot cake layer on your serving plate and spread a thin layer of frosting over it. Next, carefully place the chilled cheesecake layer on top, followed by the second carrot cake layer. Frost the entire cake, covering the top and sides with the remaining frosting. Add any desired garnishes such as chopped nuts or carrot decorations. Chill the assembled cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Notes
- Toasting the pecans enhances their flavor and adds a nice crunch; however, they are optional and can be omitted for a nut-free version.
- Ensure the cream cheese and butter are softened to room temperature for smooth frosting and cheesecake filling.
- Drain the crushed pineapple well to prevent excess moisture in the carrot cake batter.
- Chilling the cheesecake layer before assembly helps maintain its structure and prevents melting into the cake layers.
- Store any leftover cake covered in the refrigerator for up to 4 days.
