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Honeybun Carrot Cake with Cheesecake Filling

Honeybun Carrot Cake with Cheesecake Filling
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Indulge in the delightful combination of textures and flavors with this Honeybun Carrot Cake with Cheesecake Filling. This show-stopping dessert marries the moistness of spiced carrot cake with a creamy cheesecake core, all topped off with a luscious honey cream cheese frosting. Perfect for holidays, birthdays, or any occasion where you want to impress, this cake not only looks stunning but also delivers comfort and nostalgia in every bite. Easy enough for novice bakers yet sophisticated enough for the most discerning dessert lovers, this recipe is destined to become a beloved staple in your kitchen.

Ingredients

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  • 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)
  • 16 oz cream cheese (softened)
  • ½ cup granulated sugar (for cheesecake)
  • 1 tbsp cornstarch
  • 1 egg
  • ½ tsp vanilla extract (for cheesecake)
  • ¼ cup sour cream
  • ½ cup unsalted butter (softened)
  • 2 cups powdered sugar (sifted)
  • 3 tbsp honey
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F for the cheesecake layer. Beat softened cream cheese and sugar until smooth. Mix in cornstarch, egg, vanilla extract, and sour cream. Pour into a lined pan and bake for 30–35 minutes. Cool and chill.
  2. Raise oven temperature to 350°F for the carrot cake layers. Grease and line two round pans. Whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, mix granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until combined. Gradually combine with dry ingredients along with grated carrots and drained pineapple.
  3. Divide batter into prepared pans and bake for about 28–32 minutes until golden brown. Let cool on wire racks.
  4. For frosting, beat softened butter and cream cheese until fluffy; gradually add sifted powdered sugar then mix in honey, vanilla extract, and a pinch of salt.
  5. Assemble by layering carrot cake on a serving plate with frosting between layers and on top; chill before serving.

Nutrition

Find it online: https://cookingwithamanda.com/honeybun-carrot-cake-with-cheesecake-filling/