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Honeybun Carrot Cake with Cheesecake Filling

  • Author: Sally Thompson
  • Total Time: 2 hours 45 minutes
  • Yield: 9-inch cake (serves 12) 1x

Description

Looking for the ultimate easy dessert idea that blends the nostalgic warmth of a honeybun with the decadence of a cheesecake and the spiced depth of a carrot cake? This Honeybun Carrot Cake with Cheesecake Filling is your new go-to. Whether you’re planning a holiday dessert, need birthday cake ideas, or simply crave an indulgent baking project, this recipe offers it all: moist carrot cake, a creamy cheesecake core, and a honey-kissed cream cheese frosting that brings everything together in one glorious, show-stopping creation.

Its layers offer both a visual and flavorful wow-factor, and it works perfectly as a quick make-ahead dessert, a treat to impress guests, or just a personal reward after a long week. With comforting spices, natural sweetness, and a touch of luxury, this is one of those easy recipes you’ll find yourself returning to — again and again.

Ingredients

Scale

For the Carrot Cake Layers:

  • 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)
  • ¾ cup toasted pecans (optional)

For the Cheesecake Filling:

  • 16 oz cream cheese (softened)
  • ½ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 egg
  • ½ tsp vanilla extract
  • ¼ cup sour cream

For the Honeybun Frosting:

  • ½ cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 2 cups powdered sugar (sifted)
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Make the Cheesecake Layer:

  • Preheat oven to 325°F.
  • Beat cream cheese and sugar until smooth.
  • Add cornstarch, egg, vanilla, and sour cream. Mix until just combined.
  • Pour into lined pan and bake for 30–35 mins.
  • Cool completely and chill for at least 1 hour.

  1. Prepare Carrot Cake Layers:

  • Preheat oven to 350°F. Grease and line two 8 or 9-inch pans.
  • Whisk dry ingredients together.
  • In a separate bowl, mix sugars and oil, then add eggs and vanilla.
  • Combine dry and wet ingredients, then fold in carrots, pineapple, and pecans.
  • Divide into pans and bake for 28–32 minutes.
  • Cool completely on wire racks.

  1. Make the Frosting:

  • Beat butter and cream cheese until fluffy.
  • Gradually add powdered sugar.
  • Mix in honey, vanilla, and salt until creamy.

  1. Assemble:

  • Place one carrot cake layer on a plate and add a thin frosting layer.
  • Add the cheesecake layer, then the second carrot cake.
  • Frost top and sides, garnish if desired.
  • Chill for at least 1 hour before serving.
  • Prep Time: 45 minutes
  • Chill Time: 1 hour
  • Cook Time: 1 hour

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