Honeybun Carrot Cake with Cheesecake Filling

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This Honeybun Carrot Cake with Cheesecake Filling is everything you crave in a decadent dessert—moist, flavorful, and luxuriously creamy. Imagine a warmly spiced carrot cake layered with a rich, tangy cheesecake center, all wrapped in a silky glaze that’s reminiscent of a honeybun’s signature finish. Each bite is a harmony of textures: soft, fluffy cake, creamy cheesecake, and a delicate crunch from finely chopped nuts or bits of caramelized edges.

Perfect for holidays, celebrations, or when you just want to impress guests (or yourself!), this cake is both nostalgic and indulgent. The spices in the carrot cake blend beautifully with the smooth cheesecake filling, creating a balanced flavor profile that’s not overly sweet but irresistibly rich. Whether served as a show-stopping dessert or a midday treat, this cake will earn a permanent place in your recipe collection.

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Ingredients for this Honeybun Carrot Cake with Cheesecake Filling

For the Carrot Cake Layers:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 3 large eggs
• ¾ cup vegetable oil
• ½ cup unsweetened applesauce
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

For the Honeybun-Style Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract
• Pinch of cinnamon (optional)

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Step 1: Prepare the Cheesecake Filling

Start by making the cheesecake layer so it’s ready to go between your cakes.
In a mixing bowl, beat the softened cream cheese until smooth. Add in the sugar, egg, vanilla extract, and flour. Mix until creamy and lump-free. Set aside—this will be spooned between the carrot cake layers.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This spice mix is the heart of that warm, honeybun flavor, so don’t skip or skimp!

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Step 3: Combine the Wet Ingredients

In a separate large bowl, mix the granulated sugar, brown sugar, eggs, oil, applesauce, and vanilla extract. Whisk until fully blended and smooth.

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Step 4: Add the Carrots and Pineapple

Fold in the grated carrots and drained pineapple to the wet mixture. If using, toss in your chopped nuts for added crunch and depth.

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Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Don’t overmix—just enough to incorporate all the flour.

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Step 6: Assemble the Cake

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Pour a layer of carrot cake batter into the bottom of each prepared pan. Spoon the cheesecake filling evenly across the top of one layer, then add another layer of carrot cake batter over it. Repeat as needed depending on how many layers you’re building.

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Step 7: Bake

Bake for 28–32 minutes or until a toothpick inserted into the cake (but not the cheesecake layer) comes out clean. Let the cakes cool in their pans for 10–15 minutes before removing them to cool completely on a wire rack.

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Step 8: Glaze and Decorate

Mix your glaze ingredients until smooth and pourable. Once the cake layers are completely cool, stack them with the cheesecake layer in between. Drizzle the glaze generously over the top and let it slightly drip down the sides. Add a dusting of cinnamon or crushed nuts if you like a little extra flair.

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Estimated Nutrition (per slice, based on 12 servings)

Please note: These values are approximate and can vary depending on ingredient brands and substitutions.

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 350mg
• Carbohydrates: 53g
• Sugar: 37g
• Fiber: 2g
• Protein: 6g

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Frequently Asked Questions

Can I make this cake ahead of time?

Yes! It actually tastes better the next day as the flavors have more time to meld. Just refrigerate it overnight.

Can I use store-bought cheesecake filling?

While homemade is best for flavor and texture, you can use store-bought in a pinch. Just make sure it’s thick and not runny.

What can I substitute for crushed pineapple?

You can use unsweetened applesauce as a substitute, but note it will slightly change the flavor and moisture level.

Can I use pre-shredded carrots?

Freshly grated carrots are best because pre-shredded ones are often too dry and coarse. They don’t melt into the batter the same way.

Can I make this cake gluten-free?

Yes, you can use a gluten-free 1:1 flour blend. Just ensure your baking powder and other ingredients are gluten-free too.

Do I have to add nuts?

Nope! They’re optional. If you prefer a nut-free version, simply leave them out without affecting the cake’s structure.

What kind of glaze works best?

A simple powdered sugar glaze with vanilla and milk or cream works beautifully. You can add a touch of cinnamon for that honeybun flavor.

Can I use a different size cake pan?

Yes, you can use 9-inch pans or even make it as a sheet cake. Adjust the baking time slightly depending on the thickness of your batter.

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