Name: Honeybun Carrot Cake With Cheesecake Filling
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 servings
Ingredients: 2½ cups all-purpose flour; 1½ teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; 1 cup packed light brown sugar; ¾ cup granulated sugar; ¾ cup vegetable oil; 4 large eggs; 1 teaspoon vanilla extract; 2 cups grated carrots; ½ cup full-fat sour cream; ½ cup chopped pecans; 2 packages (8 oz each) cream cheese, softened

Honeybun Carrot Cake with Cheesecake Filling is more than just a dessert; it’s an experience. Imagine biting into the moist, spiced perfection of a classic carrot cake, only to discover a decadent swirl of creamy, tangy cheesecake nestled within its layers. This isn’t your average sheet cake. This is a showstopper, a dessert that elicits gasps of delight and leaves everyone craving another slice. We all have those comforting, nostalgic flavors we adore, and for many, carrot cake reigns supreme. But what if we could elevate that beloved classic to an entirely new level of indulgence? That’s where this Honeybun Carrot Cake with Cheesecake Filling truly shines. It takes the familiar warmth of cinnamon and nutmeg, the subtle sweetness of shredded carrots, and pairs it with the irresistible creaminess of cheesecake, creating a symphony of textures and tastes that is simply unforgettable. It’s the perfect balance of sweet and rich, familiar yet exciting, making it a guaranteed hit for any occasion, from casual gatherings to grand celebrations.

Ingredients:

2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup packed light brown sugar
¾ cup granulated sugar
¾ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 cups grated carrots (about 3 medium carrots)
½ cup full-fat sour cream
½ cup chopped pecans (optional, but highly recommended for texture!)
2 packages (8 oz each) cream cheese, softened to room temperature

For the Honeybun Carrot Cake Base

Preparing the Dry Ingredients

In a large mixing bowl, I like to whisk together all the dry ingredients first. This ensures everything is evenly distributed and helps prevent pockets of baking soda or powder in the cake. So, I’ll add the 2½ cups of all-purpose flour, 1½ teaspoons of baking soda, and 1 teaspoon of baking powder. Then come the warm spices: 2 teaspoons of ground cinnamon and ½ teaspoon of ground nutmeg, along with ½ teaspoon of salt. Give it a good whisk until it’s all well combined. Set this bowl aside for now.

Combining the Wet Ingredients and Sugars

In a separate, even larger bowl, I’ll combine the sugars and wet ingredients. This is where the sweetness and moisture really start to develop. I’ll cream together the 1 cup of packed light brown sugar and ¾ cup of granulated sugar with ¾ cup of vegetable oil. I find that using a whisk here works wonderfully to incorporate the oil and sugars smoothly. Next, I’ll crack in the 4 large eggs, one at a time, beating well after each addition until the mixture is light and fluffy. To finish off the wet ingredients, I’ll stir in 1 teaspoon of vanilla extract. The aroma at this stage is already starting to hint at the deliciousness to come!

Incorporating the Dry and Wet Mixtures

Now it’s time to bring our dry and wet ingredients together. I’ll gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed (if using a stand mixer) or stirring with a spatula until just combined. It’s crucial not to overmix here; overmixing can lead to a tough cake. Just until you no longer see streaks of flour is perfect.

Adding the Carrots and Other Goodies

With the batter mostly ready, it’s time to add the star ingredients that give our cake its character. I’ll fold in the 2 cups of grated carrots. Make sure they’re evenly distributed throughout the batter. Then, I’ll add the ½ cup of sour cream, which adds incredible moisture and tenderness. If you’re using pecans, this is also the time to gently fold in the ½ cup of chopped pecans. This is where the texture really starts to get interesting, with the soft cake, the sweet carrots, and the potential crunch of pecans.

For the Cream Cheese Filling

Whipping the Cream Cheese

For the luscious cheesecake filling, it’s absolutely essential that your 2 packages (8 oz each) of cream cheese are softened. I usually take them out of the refrigerator about an hour or two before I plan to make the filling, depending on the room temperature. In a medium mixing bowl, I’ll beat the softened cream cheese until it’s wonderfully smooth and creamy. This usually takes a minute or two with an electric mixer or a whisk. You don’t want any lumps at this stage.

Assembly and Baking

Layering the Cake and Filling

To assemble this magnificent Honeybun Carrot Cake with Cheesecake Filling, I’ll pour about half of the carrot cake batter into a greased and floured 9×13 inch baking pan. I then carefully dollop the whipped cream cheese filling evenly over the first layer of batter. Don’t worry if it doesn’t spread perfectly; it will settle during baking. Next, I’ll pour the remaining carrot cake batter over the cream cheese layer, making sure to cover it as much as possible. I find gently spreading it with an offset spatula helps achieve a more even top.

Baking to Perfection

Preheat your oven to 350°F (175°C). This temperature is ideal for baking a cake this size evenly. Bake for approximately 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cheesecake filling will be set, and the cake should be golden brown around the edges. If you notice the top is browning too quickly, you can always loosely tent it with aluminum foil for the remainder of the baking time. Once baked, let the cake cool in the pan on a wire rack for at least 20-30 minutes before attempting to cut into it. This allows the filling and cake to firm up, making for cleaner slices.

Conclusion:

And there you have it! You’ve now mastered the art of creating our delectable Honeybun Carrot Cake with Cheesecake Filling. This recipe is more than just a dessert; it’s an experience! The moist, spiced carrot cake, infused with warm cinnamon and nutmeg, perfectly complements the luxuriously smooth, tangy cheesecake filling. It’s a symphony of textures and flavors that’s guaranteed to impress your friends and family. Don’t be intimidated by the steps; each one is designed to lead you to a truly magnificent bake.

I love serving this cake slightly chilled, allowing the flavors to meld beautifully. A dollop of homemade whipped cream or a sprinkle of toasted pecans makes for an elegant finish. For variations, consider adding finely chopped walnuts or raisins to the cake batter for extra texture and sweetness, or a hint of orange zest to both the cake and filling for a brighter citrus note. Experiment with different cream cheese frosting flavors if you’re feeling adventurous. Most importantly, have fun in the kitchen and savor every delicious bite of your creation!

Frequently Asked Questions:

Can I make the Honeybun Carrot Cake with Cheesecake Filling ahead of time?

Absolutely! This cake is actually even better when made a day in advance. This allows the flavors to fully meld together, resulting in a richer, more delicious taste. Simply store it covered in the refrigerator.

What’s the best way to store leftover cake?

Store any leftover Honeybun Carrot Cake with Cheesecake Filling tightly covered in an airtight container in the refrigerator. It will keep well for up to 3-4 days.