There’s something magical about the combination of warm spices, sweet carrots, and tangy cream cheese that makes carrot cake an eternal favorite. But what if we took this classic dessert and elevated it with a luscious cheesecake filling? That’s exactly what this Honeybun Carrot Cake with Cheesecake Filling delivers – a delightful twist on tradition that will have everyone asking for seconds.
Inspired by the beloved honeybun pastry, this dessert features moist carrot cake layers with warm cinnamon swirls, embracing a velvety cheesecake center. It’s the perfect balance of homey comfort and special-occasion indulgence, all while being surprisingly doable for home bakers of any skill level.
Why You’ll Love This
- The perfect marriage of two beloved desserts: carrot cake and cheesecake in one irresistible package
- Make-ahead friendly – actually tastes better the next day when flavors have had time to meld
- Impressive presentation with minimal decorating skills required
- Versatile recipe that works for both casual family dinners and special celebrations
- Balanced sweetness with the tangy cheesecake cutting through the rich cake layers
Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup brown sugar
- ¾ cup granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ½ cup sour cream
- ½ cup chopped pecans (optional)
- 2 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2-3 tablespoons milk (adjust for consistency)
- Extra chopped pecans
- Cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
- In a large bowl, beat the brown sugar, granulated sugar, and vegetable oil using an electric mixer until well combined. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold the grated carrots, sour cream, and chopped pecans (if using) into the wet mixture. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- In a separate bowl, beat the softened cream cheese until smooth. Add the sugar and beat until well combined. Mix in the vanilla extract and egg, beating until smooth and creamy.
- Divide half of the carrot cake batter between the two prepared pans, spreading it evenly. Spoon the cheesecake filling on top of the batter in each pan, spreading it evenly but leaving about a half-inch border around the edges. Top with the remaining carrot cake batter, covering the cheesecake filling completely.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should spring back when lightly touched.
- Allow the cakes to cool in the pans for 15 minutes. Then, run a knife around the edges and carefully turn out onto wire racks to cool completely before frosting.
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, cinnamon, and vanilla extract, beating until well combined. Add milk one tablespoon at a time until desired consistency is reached.
- Place one cake layer on a serving plate or cake stand. Spread a layer of the cinnamon cream cheese icing on top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining icing.
- If desired, decorate the top of the cake with chopped pecans and a light dusting of cinnamon for a finishing touch.
- For best flavor and texture, refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Let slices come to room temperature for about 15 minutes before serving for optimal flavor.
Tips & Variations
- For extra moisture, add 1/4 cup of applesauce to the carrot cake batter
- Make it tropical by adding 1/3 cup shredded coconut to the cake batter
- For a spicier cake, add 1/4 teaspoon of ground cloves or cardamom
- If you prefer a smoother texture, use finely grated carrots; for more texture, use coarsely grated
- To make ahead, bake the cake a day in advance and store in the refrigerator – the flavors will deepen overnight
- For a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour
Serving Suggestions
This Honeybun Carrot Cake with Cheesecake Filling is delicious on its own, but for an extra special presentation, dust the top with powdered sugar or drizzle with a simple cream cheese glaze made from 4 oz softened cream cheese, 1/2 cup powdered sugar, and 2-3 tablespoons of milk.
Serve slightly chilled with a dollop of whipped cream and a sprinkle of cinnamon, or warm each slice for 15 seconds in the microwave and pair with a scoop of vanilla ice cream for a delightful contrast of temperatures.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days
- The cake can be frozen for up to 3 months; thaw overnight in the refrigerator
- The cake is done when it springs back lightly when touched and a toothpick inserted comes out with a few moist crumbs
- If the top browns too quickly while baking, loosely cover with aluminum foil
FAQs
Can I make this cake without the cheesecake filling?
Yes! You can omit the cheesecake layer and simply make the honeybun carrot cake by following the rest of the recipe. It will still be delicious with the cinnamon-honey swirls.
Can I use pre-shredded carrots from the store?
While convenient, pre-shredded carrots are often dry. For best results, grate your own carrots as they’ll provide more moisture and flavor to the cake.
Why did my cheesecake filling sink to the bottom?
This can happen if your carrot cake batter is too thin. Make sure to drain the pineapple thoroughly, and if needed, add an extra 2 tablespoons of flour to the cake batter.
Can I make this into cupcakes instead?
Absolutely! Fill lined muffin cups 1/3 full with carrot cake batter, add a small dollop of cheesecake filling, then top with more batter. Bake at the same temperature for about 18-22 minutes.
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