Honeybun Carrot Cake with Cheesecake Filling Recipe
This Honeybun Carrot Cake with Cheesecake Filling is a luscious layered dessert combining moist carrot cake studded with pineapple and pecans, a creamy cheesecake center, and a rich honey-infused cream cheese frosting. Perfect for celebrations, this cake blends warm spices with a sweet honey twist for an indulgent treat.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
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)
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 egg
- ½ tsp vanilla extract
- ¼ cup sour cream
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 the oven to 325°F. Beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the cornstarch, egg, vanilla extract, and sour cream, mixing until just combined. Pour this mixture into a lined baking pan and bake for 30 to 35 minutes. Allow to cool completely, then chill in the refrigerator for at least one hour.
- Prepare Carrot Cake Layers: Preheat the oven to 350°F and 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 large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined, then add the eggs and vanilla extract, mixing thoroughly. Combine the dry ingredients with the wet, then gently fold in the grated carrots, drained crushed pineapple, and toasted pecans if using. Divide the batter evenly between the two prepared pans and bake for 28 to 32 minutes. Cool the cakes completely on wire racks.
- Make the Frosting: Beat the softened unsalted butter and cream cheese together until light and fluffy. Gradually add the sifted powdered sugar, mixing well after each addition. Stir in the honey, vanilla extract, and a pinch of salt until the frosting achieves a creamy consistency.
- Assemble: Place one carrot cake layer on a serving plate and spread a thin layer of the frosting on top. Next, add the chilled cheesecake layer, then top with the second carrot cake layer. Spread the remaining frosting evenly over the top and sides of the cake. Optionally, garnish with additional pecans or a drizzle of honey. Chill the assembled cake in the refrigerator for at least one hour before serving to allow the flavors to meld.
Notes
- For best results, ensure the cream cheese and butter are softened before making the cheesecake filling and frosting to avoid lumps.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- The pineapple adds moisture and a sweet tang but can be omitted if preferred.
- Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- Chilling the cheesecake layer before assembly helps maintain distinct layers and prevents melting.
- You can prepare the cheesecake layer a day ahead to save time.
