Oh my goodness, if you haven’t tried honeybun carrot cake with cheesecake filling, you’re in for a real treat! Imagine moist, spiced carrot cake layered with a creamy, dreamy cheesecake filling that just melts in your mouth. It’s like the best of both worlds, combining the cozy flavors of a classic carrot cake with the indulgence of cheesecake. I can’t tell you how many times I’ve brought this to gatherings, and it’s always the star of the show! Trust me, this cake will have everyone asking for seconds (and maybe even thirds!). Let’s dive into making this fabulous dessert together!

Ingredients for Honeybun Carrot Cake with Cheesecake Filling

Alright, let’s gather what we need to create this heavenly honeybun carrot cake with cheesecake filling! You’re going to want to make sure you have:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots (make sure they’re finely grated for even texture)
• 1 cup crushed pineapple, drained (this adds moisture and sweetness!)
• 1 cup chopped walnuts (optional, but they add a delightful crunch)
• 8 oz cream cheese, softened (for that luscious cheesecake layer)
• 1/2 cup powdered sugar (to sweeten the cream cheese)
• 1 teaspoon vanilla extract (because who doesn’t love a hint of vanilla?)

With these ingredients at hand, we’re all set to whip up something truly special!

How to Prepare Honeybun Carrot Cake with Cheesecake Filling

Now that we’ve got our ingredients ready, let’s get to the fun part—preparing this delicious honeybun carrot cake with cheesecake filling! First things first, you’ll want to preheat your oven to 350°F (175°C). This ensures it’s nice and toasty by the time we’re ready to bake.

Next, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the vegetable oil and eggs until they’re well blended. Then, pour that mixture into your dry ingredients and stir until just combined. We don’t want to overmix! Now, gently fold in the grated carrots, crushed pineapple, and chopped walnuts.

For the cheesecake layer, beat together the softened cream cheese, powdered sugar, and vanilla until smooth. You’re going to love how creamy it gets! Now, it’s time to layer everything in a greased pan. Pour half of the carrot cake batter in first, then spread the cheesecake mixture evenly over it, and finally top with the remaining batter. Bake for 45-50 minutes until a toothpick comes out clean. Let it cool before diving in!

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt until well mixed.
3. In a separate bowl, whisk 1 cup of vegetable oil and 4 large eggs together until smooth.
4. Pour the oil and egg mixture into the dry ingredients and stir gently until just combined—don’t overmix!
5. Fold in 2 cups of finely grated carrots, 1 cup of drained crushed pineapple, and 1 cup of chopped walnuts until evenly distributed.
6. In another bowl, beat 8 oz of softened cream cheese with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until creamy and smooth.
7. Pour half of the carrot cake batter into the prepared pan and spread evenly.
8. Spoon the cheesecake mixture over the batter, spreading it out gently.
9. Top with the remaining carrot cake batter, smoothing it out over the cheesecake layer.
10. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
11. Remove from the oven and let cool in the pan before slicing. Enjoy your masterpiece!

Why You’ll Love This Honeybun Carrot Cake with Cheesecake Filling

• It’s a delicious fusion of moist carrot cake and creamy cheesecake that will have you swooning with every bite!
• The spiced flavor of cinnamon and sweetness from the pineapple make it a delightful treat for any occasion.
• It’s surprisingly easy to make, even if you’re a beginner in the kitchen—seriously, you’ve got this!
• The texture is incredible—soft, fluffy cake combined with a rich, velvety cheesecake layer that just melts in your mouth.
• Perfect for sharing at gatherings or enjoying as a special dessert at home!

Tips for Success with Your Honeybun Carrot Cake with Cheesecake Filling

To ensure your honeybun carrot cake with cheesecake filling turns out perfectly, here are a few pro tips! First, make sure your cream cheese is truly softened; this helps achieve that dreamy cheesecake texture. Also, don’t overmix your batter—just stir until everything is combined for a light, fluffy cake. Lastly, check the cake a few minutes early; every oven is different, and you want to avoid overbaking. Trust me, your taste buds will thank you!

Nutritional Information for Honeybun Carrot Cake with Cheesecake Filling

Now, let’s talk nutrition! This honeybun carrot cake with cheesecake filling is a delightful treat, and here’s an estimated breakdown per slice:

• Calories: 350
• Fat: 20g
• Protein: 4g
• Carbohydrates: 40g
• Sugar: 30g
• Sodium: 200mg

Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy every delicious bite!

FAQ about Honeybun Carrot Cake with Cheesecake Filling

Can I use other nuts instead of walnuts?
Absolutely! Feel free to swap in pecans or even skip the nuts altogether if you prefer a nut-free version.

How do I know if the cake is done?
Check with a toothpick—if it comes out clean or with just a few crumbs, it’s ready to come out of the oven!

Can I make this cake ahead of time?
Yes, you can! It keeps well in the fridge for a few days, just make sure to cover it properly to keep it fresh.

What’s the best way to store leftovers?
Store any leftover honeybun carrot cake with cheesecake filling in the refrigerator in an airtight container to keep it moist and delicious.

Can I freeze this cake?
Definitely! Just wrap individual slices tightly in plastic wrap and pop them in the freezer. Thaw overnight in the fridge when you’re ready to enjoy!

Storage & Reheating Instructions for Honeybun Carrot Cake with Cheesecake Filling

To keep your honeybun carrot cake with cheesecake filling fresh, store any leftovers in an airtight container in the refrigerator. It’ll stay delicious for up to 5 days! If you want to enjoy it later, you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. When you’re ready to indulge, just thaw them overnight in the fridge—no reheating needed, just serve chilled and enjoy!

For more information on the nutritional benefits of carrots, check out this Healthline article.

If you’re interested in learning more about cheesecake, visit this Serious Eats guide for tips and tricks.

For a delicious twist on carrot cake, you might also enjoy this Carrot Ginger Juice recipe!

Honeybun Carrot Cake with Cheesecake Filling: 5 Irresistible Layers

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• Auteur: Julia marin
• Temps Total: 1 hour 10 minutes
• Rendement: 12 servings 1x
• Alimentation: Végétarien

Imprimer La Recette

Pin Recette

Description

Delicious honeybun carrot cake with a creamy cheesecake filling.

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Ingrédients

L'échelle 1x2x3x

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk oil and eggs together.
4. Add the oil mixture to the dry ingredients and mix well.
5. Fold in grated carrots, pineapple, and walnuts.
6. Pour half the batter into a greased pan.
7. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
8. Spread the cheesecake mixture over the batter in the pan.
9. Top with the remaining batter.
10. Bake for 45-50 minutes or until a toothpick comes out clean.
11. Let cool before serving.

Notes

• Store in the refrigerator if not consumed immediately.
• Can be topped with cream cheese frosting.

• Temps De Préparation: 20 minutes
• Temps De Cuisson: 50 minutes
• Catégorie: Dessert
• Méthode: Baking
• Cuisine: American

La Nutrition

• Taille D'Une Portion: 1 slice
• Calories: 350
• Sucre: 30g
• De Sodium: 200mg
• La graisse: 20g
• Graisses Saturées: 5g
• Les Graisses Insaturées: 15g
• Les Gras Trans: 0g
• Les hydrates de carbone: 40g
• La fibre: 2g
• La protéine: 4g
• Le taux de cholestérol: 50mg

Mots-clés: honeybun carrot cake, cheesecake filling, dessert recipe