Description
A delicious honeybun carrot cake with a creamy cheesecake filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 8 oz cream cheese, softened
- 1/4 cup honey
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, mix oil, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time.
- Stir in grated carrots, pineapple, and walnuts. Gradually add the dry ingredients to the wet mixture.
- Pour half the batter into the prepared pan.
- In a separate bowl, beat cream cheese, honey, and vanilla until smooth. Spread this mixture over the batter in the pan.
- Pour the remaining batter over the cheesecake layer.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- You can substitute walnuts with pecans if preferred.
- For extra flavor, add a pinch of nutmeg to the dry ingredients.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: honeybun carrot cake, cheesecake filling, carrot cake recipe, dessert