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Honeybun Carrot Cake with Cheesecake Filling

Honeybun Carrot Cake with Cheesecake Filling
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Indulge in the delightful fusion of flavors with our Honeybun Carrot Cake with Cheesecake Filling. This easy dessert is a showstopper, combining the spiced warmth of carrot cake with a creamy cheesecake center and topped off with a honey-kissed cream cheese frosting. Perfect for any occasion, from holidays to birthdays or simply as a personal treat, this cake is sure to impress. Each slice offers moist layers that harmonize beautifully, making it a comforting yet sophisticated option for dessert lovers. Whether you’re serving it at gatherings or enjoying a piece after dinner, this cake promises to be a favorite.

Ingredients

Scale
  • 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 (for cheesecake)
  • 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 (162°C) for the cheesecake layer.
  2. In a bowl, mix softened cream cheese with sugar until smooth. Add cornstarch, egg, vanilla extract, and sour cream; blend until just combined.
  3. Pour the cheesecake mixture into a lined pan and bake for about 30–35 minutes until slightly puffed. Cool completely before refrigerating.
  4. Preheat oven to 350°F (177°C) for the carrot cake layers and grease two round pans.
  5. Whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in one bowl.
  6. In another bowl, mix sugars and oil until glossy; add eggs and vanilla extract one at a time.
  7. Fold in grated carrots and crushed pineapple into the wet mixture, then combine with dry ingredients until just mixed.
  8. Divide batter between prepared pans and bake for about 28–32 minutes or until golden brown.
  9. Cool layers in pans before transferring to wire racks.
  10. For frosting: Beat softened butter with cream cheese until fluffy; gradually add powdered sugar, honey, and vanilla extract until smooth.
  11. Assemble by layering carrot cake with cheesecake filling and top with frosting.

Nutrition

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