Honeybun Carrot Cake with Cheesecake Filling (Print Version)
# Ingredients:
→ Carrot Cake
01 -
2½ cups all-purpose flour
02 -
1½ teaspoons baking soda
03 -
1 teaspoon baking powder
04 -
2 teaspoons ground cinnamon
05 -
½ teaspoon ground nutmeg
06 -
½ teaspoon salt
07 -
1 cup brown sugar
08 -
¾ cup granulated sugar
09 -
¾ cup vegetable oil
10 -
4 large eggs
11 -
1 teaspoon vanilla extract
12 -
2 cups grated carrots
13 -
½ cup sour cream
14 -
½ cup chopped pecans (optional)
→ Cheesecake Filling
15 -
2 packages (8 oz each) cream cheese, softened
16 -
½ cup granulated sugar
17 -
1 teaspoon vanilla extract
18 -
1 large egg
→ Cinnamon Cream Cheese Icing
19 -
8 oz cream cheese, softened
20 -
½ cup unsalted butter, softened
21 -
3 cups powdered sugar
22 -
1 teaspoon vanilla extract
23 -
1 teaspoon ground cinnamon
24 -
2-3 tablespoons milk (adjust for consistency)
→ Optional Garnish
25 -
Extra chopped pecans
26 -
Cinnamon for dusting
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside.
03 -
In a large bowl, beat the brown sugar, granulated sugar, and vegetable oil using an electric mixer until well combined. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
04 -
Fold the grated carrots, sour cream, and chopped pecans (if using) into the wet mixture. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
05 -
In a separate bowl, beat the softened cream cheese until smooth. Add the sugar and beat until well combined. Mix in the vanilla extract and egg, beating until smooth and creamy.
06 -
Divide half of the carrot cake batter between the two prepared pans, spreading it evenly. Spoon the cheesecake filling on top of the batter in each pan, spreading it evenly but leaving about a half-inch border around the edges. Top with the remaining carrot cake batter, covering the cheesecake filling completely.
07 -
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should spring back when lightly touched.
08 -
Allow the cakes to cool in the pans for 15 minutes. Then, run a knife around the edges and carefully turn out onto wire racks to cool completely before frosting.
09 -
In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, cinnamon, and vanilla extract, beating until well combined. Add milk one tablespoon at a time until desired consistency is reached.
10 -
Place one cake layer on a serving plate or cake stand. Spread a layer of the cinnamon cream cheese icing on top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining icing.
11 -
If desired, decorate the top of the cake with chopped pecans and a light dusting of cinnamon for a finishing touch.
12 -
For best flavor and texture, refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Let slices come to room temperature for about 15 minutes before serving for optimal flavor.
# Notes:
01 -
The cheesecake filling creates a beautiful surprise inside each slice of this decadent cake.
02 -
For the best texture and flavor, use freshly grated carrots rather than pre-packaged shredded carrots.
03 -
Because of the cream cheese in both the filling and frosting, this cake should be stored in the refrigerator.
04 -
This cake actually tastes even better the next day, as the flavors have time to meld together.