Description
A delightful honeybun carrot cake filled with rich cheesecake.
Ingredients
Scale
- 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