Description
This Honeybun Carrot Cake with Cinnamon Cream Icing is a deliciously moist and spiced cake with a rich honeybun swirl and topped with a creamy cinnamon icing. Perfect for any celebration or as a special treat, this cake will become a family favorite!
Ingredients
Scale
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
For the Honeybun Swirl:
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup chopped nuts (optional)
For the Cinnamon Cream Icing:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2–4 tablespoons milk (to reach desired consistency)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. - Prepare the Carrot Cake Batter:
In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired, fold in the chopped nuts. - Make the Honeybun Swirl:
In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts. - Layer the Cake:
Pour half of the carrot cake batter into the prepared baking pan. Sprinkle the honeybun swirl mixture evenly over the batter. Pour the remaining carrot cake batter on top. Use a knife to swirl the layers together gently, creating a marbled effect. - Bake the Cake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. - Prepare the Cinnamon Cream Icing:
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and ground cinnamon. Add milk as needed to reach your desired icing consistency. - Frost the Cake:
Once the cake is completely cooled, spread the cinnamon cream icing evenly over the top. - Serve:
Cut into slices and enjoy your delicious Honeybun Carrot Cake with Cinnamon Cream Icing!
Notes
- For an extra flavor boost, try adding a pinch of nutmeg or ginger to the batter.
- If you don’t have walnuts or pecans, you can omit them or substitute with another type of nut, such as almonds.
- Make sure to allow the cake to cool completely before frosting to prevent the icing from melting.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 39
- Sugar: 43g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg