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Honeybun Carrot Cake with Cheesecake Filling Recipe

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4.8 from 27 reviews

This Honeybun Carrot Cake with Cheesecake Filling is a decadent dessert featuring moist carrot cake layers rich with warm spices, crushed pineapple, and toasted pecans, layered with a creamy cheesecake filling, and topped with a luscious honeybun cream cheese frosting. Perfect for special occasions or an indulgent treat.

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

  1. Make the Cheesecake Layer: Preheat your oven to 325°F. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the cornstarch, egg, vanilla extract, and sour cream, mixing until just combined. Pour the cheesecake batter into a lined pan and bake for 35 minutes. After baking, allow it to cool completely, then chill in the refrigerator for at least 1 hour.
  2. Prepare Carrot Cake Layers: Preheat the oven to 350°F. Grease and line two 8 or 9-inch round cake pans. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. In another bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in vanilla extract. Gradually add dry ingredients to wet ingredients, mixing until just incorporated. Fold in grated carrots, crushed pineapple, and toasted pecans if using. Divide the batter evenly between the prepared pans and bake for 32 minutes. Let the cakes cool completely on wire racks.
  3. Make the Frosting: Beat together the softened butter and cream cheese until fluffy. Gradually add the sifted powdered sugar and mix well. Stir in honey, vanilla extract, and a pinch of salt until the frosting is smooth and creamy.
  4. Assemble: Place one carrot cake layer on a serving plate and spread a thin layer of frosting over the top. Add the chilled cheesecake layer on top, then place the second carrot cake layer above it. Frost the top and sides of the assembled cake with the remaining frosting. Garnish as desired. Chill the completed cake for at least 1 hour before serving to let the flavors meld and the frosting set.

Notes

  • To prevent cracks in the cheesecake layer, avoid overmixing the batter and do not open the oven door during baking.
  • To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
  • If you prefer a nuttier texture, you can substitute toasted walnuts for pecans.
  • The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
  • For easier slicing, let the cake sit at room temperature for 10 minutes before serving.

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