Oh my goodness, let me tell you about my *absolute favorite* dessert: honeybun carrot cake with cheesecake filling! It’s this heavenly combination of moist, flavorful carrot cake and rich, creamy cheesecake that just melts in your mouth. Every time I make it, the kitchen fills with the warm, inviting scent of cinnamon and baked goodness. I remember the first time I brought this cake to a family gathering; it vanished in minutes! Trust me, the way the flavors meld together creates a delightful surprise that keeps everyone coming back for more. It’s a joy to share and a total crowd-pleaser!
Ingredients List
Alright, here’s what you’ll need to whip up this delightful honeybun carrot cake with cheesecake filling! Gather these ingredients, and let’s get baking!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (freshly grated for that vibrant flavor!)
- 1 cup crushed pineapple, drained (make sure to squeeze out the excess juice!)
- 1 cup chopped walnuts (or your favorite nuts if you prefer!)
- 8 ounces cream cheese, softened (this is key for a smooth filling!)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Don’t forget to measure everything carefully, and trust me, using fresh ingredients like those carrots and pineapple makes a world of difference in taste! Now that we’ve got our ingredients ready, let’s move on to creating this amazing cake!
How to Prepare Honeybun Carrot Cake with Cheesecake Filling
Prepping the Cake
First things first, let’s get that oven preheated to 350°F (175°C). It’s super important to have your oven ready so the cake bakes evenly! While that’s heating up, grab your two 9-inch round cake pans and grease them up really well with butter or cooking spray, then sprinkle a little flour in there too. This way, your cakes will slide right out when they’re done. Trust me, nobody wants a cake that sticks to the pan!
Mixing the Batter
Now, let’s get our mixing game on! In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Give it a good whisk to mix everything together. In another bowl, whisk together the vegetable oil and eggs until it’s all blended. Then, gently pour the wet mixture into the dry ingredients. Here’s where the magic happens—fold in the grated carrots, crushed pineapple, and walnuts with a spatula. Be gentle; you want to keep that fluffy texture!
Baking the Cake
Time to bake! Divide your batter evenly between the two prepared pans and pop them in the oven. Bake for 25-30 minutes, but don’t just sit there—check for doneness by inserting a toothpick into the center. If it comes out clean, you’re golden! Once baked, let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks. This cooling step is crucial; it prevents sogginess and helps the cake stay fluffy!
Preparing the Cheesecake Filling
While the cakes are cooling, let’s whip up that creamy cheesecake filling! In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until it’s smooth and luscious. You want it to be free of lumps, so take your time here. Once your cakes are completely cool, it’s time to spread that delightful filling on the top of one cake layer. Make sure it’s even—you want every bite to have that cheesecake goodness!
Assembling the Cake
Now comes the fun part—assembling your cake! Place the cheesecake-filled layer on a serving plate, then gently lay the second cake layer on top. If you’re feeling fancy, you can frost the entire cake with your favorite frosting, or just keep it simple and let the layers shine. A sprinkle of crushed walnuts on top adds a lovely touch. Just remember, no matter how it looks, what matters most is the love you put into it and how delicious it’s going to taste!
Tips for Success
Alright, let’s make sure your honeybun carrot cake with cheesecake filling turns out absolutely perfect! First, don’t skimp on grating those carrots; fresh, finely grated carrots will give you that moist texture and vibrant flavor. If you’re not a fan of walnuts, feel free to swap them out for pecans or even omit them entirely. For an extra burst of flavor, consider adding a pinch of nutmeg or a handful of raisins to the batter. And remember, if you want a lighter cake, you can substitute half the oil with applesauce—just make sure to keep an eye on the baking time! Enjoy every bite of this delicious creation!
Nutritional Information
Here’s the estimated nutritional breakdown for each slice of this delightful honeybun carrot cake with cheesecake filling. Please keep in mind that these values are approximate and can vary based on the specific ingredients used:
- Calories: 350
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 45g
- Sugar: 30g
- Fiber: 2g
- Protein: 4g
Enjoy every delicious bite, guilt-free!
FAQ Section
Can I use different nuts?
Absolutely! If walnuts aren’t your thing, you can easily swap them out for pecans, almonds, or even hazelnuts. Just make sure they’re chopped to your liking. You could also leave the nuts out entirely for a nut-free version, and it’ll still be delicious!
How do I store leftovers?
To keep your honeybun carrot cake with cheesecake filling fresh, store it in an airtight container in the refrigerator. It should last about 3-5 days. If you have a frosted cake, it’s best to cover it with plastic wrap to maintain its moisture. Trust me, this cake is just as tasty on day two!
Can I make this cake ahead of time?
You bet! You can bake the cake layers a day or two in advance. Just let them cool completely, wrap them tightly in plastic wrap, and store them in the fridge. When you’re ready to serve, whip up the cheesecake filling and assemble the cake. It’s a great way to save time on the day of your gathering!
Why You’ll Love This Recipe
If you’re looking for a dessert that’s sure to impress, this honeybun carrot cake with cheesecake filling is it! Here are a few reasons why you’ll adore it:
- Incredible flavor: The combination of spiced carrot cake and creamy cheesecake is simply divine.
- Easy to make: With straightforward steps, even beginner bakers can whip this up with confidence.
- Versatile: You can customize it with different nuts or add-ins like raisins for a personal touch.
- Crowd-pleaser: Perfect for gatherings, this cake is always a hit at parties and family get-togethers.
- Make-ahead: It keeps well in the fridge, making it ideal for prepping in advance.
For more information on the health benefits of carrots, check out this Healthline article.
To learn more about the nutritional value of cream cheese, visit this NCBI resource.
Print
Honeybun Carrot Cake with Cheesecake Filling: 5 Easy Steps
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful honeybun carrot cake filled with rich cheesecake.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together oil and eggs.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in grated carrots, crushed pineapple, and walnuts.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Once the cakes are cool, spread the cheesecake filling on top of one cake layer.
- Place the second layer on top and frost the entire cake as desired.
Notes
- Store leftovers in the refrigerator.
- Use fresh carrots for the best flavor.
- Feel free to add raisins for extra sweetness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: honeybun carrot cake, cheesecake filling, dessert, cake recipe
