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Honeybun Carrot Cake with Cheesecake Filling

  • Author: Nora Sinclair
  • Total Time: 55 minutes
  • Yield: 12 slices

Description

Craving a dessert that blends the cozy warmth of a spiced cake with the creamy indulgence of cheesecake? This Honeybun Carrot Cake with Cheesecake Filling is the ultimate treat. It’s a stunning, layered cake that brings together the classic flavor of carrot cake, a rich cheesecake center, and a honeybun-style glaze that will have everyone asking for seconds. Perfect for celebrations, dinner ideas, or when you want to wow with a sweet, easy recipe. This cake offers the soft texture of carrot cake, a surprise creamy middle, and a lightly spiced glaze that ties it all together. Ideal for holiday dessert tables or a creative twist on birthday cakes—this is comfort food at its most elegant.

Ingredients

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)

Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

1 large egg

1 tsp vanilla extract

1 tbsp all-purpose flour

Honeybun Glaze:

1 cup powdered sugar

2–3 tbsp milk or cream

½ tsp vanilla extract

Pinch of cinnamon (optional)

Instructions

  1. Make Cheesecake Filling: Beat softened cream cheese until smooth. Add sugar, egg, vanilla, and flour. Mix until lump-free. Set aside.
  2. Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. Wet Ingredients: In another bowl, combine sugars, eggs, oil, applesauce, and vanilla. Whisk until smooth.
  4. Add Carrots & Pineapple: Fold grated carrots, drained pineapple, and nuts (if using) into the wet mixture.
  5. Combine Wet & Dry: Gently stir dry ingredients into the wet mixture until just combined.
  6. Assemble Cake: Grease and line three 8-inch pans. Layer carrot batter, then cheesecake filling, then more carrot batter.
  7. Bake: Bake at 350°F (175°C) for 28–32 minutes. Cool completely.
  8. Glaze: Mix glaze ingredients until pourable. Drizzle over cooled cake and decorate with extra cinnamon or nuts.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert

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