Carrot Cake (Print Version)
# Ingredients:
01 -
1 box carrot cake mix.
02 -
1 cup grated carrots.
03 -
1/2 cup vegetable oil.
04 -
1/2 cup milk.
05 -
4 large eggs.
06 -
1 tsp cinnamon.
07 -
1/2 cup chopped pecans or walnuts (optional).
08 -
1/2 cup brown sugar.
09 -
1 tbsp cinnamon.
10 -
1 cup powdered sugar.
11 -
2 tbsp milk.
12 -
1/2 tsp vanilla extract.
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
02 -
In a large bowl, combine the carrot cake mix, grated carrots, oil, milk, eggs, and cinnamon. Mix until smooth and well combined. Fold in the chopped pecans or walnuts if desired.
03 -
In a small bowl, mix the brown sugar and cinnamon together.
04 -
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, spreading it gently to cover the cinnamon-sugar layer.
05 -
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
06 -
In a small bowl, whisk together powdered sugar, milk, and vanilla extract. Adjust the milk to reach your desired consistency.
07 -
Pour the glaze over the warm cake, allowing it to drip down the sides.
08 -
Garnish with extra chopped pecans if desired. Slice and enjoy your moist, flavorful Carrot Cake Honey Bun!.
# Notes:
01 -
This carrot cake honey bun is a fusion of moist carrot cake and a sweet, cinnamon-swirled honey bun.
02 -
Optional pecans or walnuts add crunch and a nutty flavor.