If you’re longing for a showstopping dessert that’s as comforting as it is craveable, the Honeybun Carrot Cake with Cinnamon Cream Icing is the sweet answer. Imagine the warmth of classic carrot cake, made extra moist and rich with honey and pineapple, then topped with a dreamy layer of cinnamon-spiced cream cheese icing. It’s the kind of crowd-pleaser you’ll make once and suddenly become the go-to dessert person in your friend circle. Every forkful delivers tender spice, pops of carrot, and a ribbon of sweet honey—all nestled under a velvety swirl of icing that’ll have everyone begging for seconds. This is not just a cake; it’s a celebration in every bite.
Ingredients You’ll Need
One of the best things about a Honeybun Carrot Cake with Cinnamon Cream Icing is how the magic relies on pantry-friendly ingredients, each playing an essential role in the flavor, tenderness, or color of the cake. Before you begin, it helps to know exactly why these familiar staples make the results so spectacular.
- All-purpose flour: Your sturdy foundation for a fluffy-yet-moist crumb.
- Baking powder & baking soda: This duo ensures just the right rise and springiness.
- Salt: A pinch is all it takes to bring every other flavor to life.
- Ground cinnamon, nutmeg, and ginger: The holy trinity of cozy spices, elevating each bite with warmth and complexity.
- Granulated sugar & brown sugar: A blend for perfect sweetness and a hint of molasses depth.
- Vegetable oil: Keeps the crumb incredibly moist from first bite to last.
- Large eggs: They bind everything together and give lift.
- Vanilla extract: Just a splash rounds out and softens the stronger spice notes.
- Finely grated carrots: The star ingredient—choose fresh and grate by hand for the best texture and color.
- Crushed pineapple (drained): Adds tangy juiciness, making the cake extra tender.
- Sour cream: A secret weapon for richness and subtle tang.
- Chopped pecans (optional): For a satisfying crunch and a classic Southern touch.
- Honey: Warm, floral sweetness that gives the cake its signature “honeybun” decadence.
- Cream cheese (softened): For creamy, tangy icing that’s positively irresistible.
- Unsalted butter (softened): Ensures the icing is silky smooth and just indulgent enough.
- Powdered sugar: Delivers sweetness and that pillow-soft icing texture.
- More ground cinnamon: One more aromatic boost for the crown of the cake.
- Extra vanilla extract: Because, really, can you ever have too much vanilla in icing?
- Milk: For perfecting the icing consistency, making it ultra-spreadable.
How to Make Honeybun Carrot Cake with Cinnamon Cream Icing
Step 1: Prep Your Pan and Oven
Set the stage for cake success by preheating your oven to 350°F (175°C); this ensures even baking from corner to center. Grease a 9×13-inch baking dish well so your Honeybun Carrot Cake with Cinnamon Cream Icing will release cleanly, ready for its spotlight moment.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, combine your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. A quick whisk mixes these evenly and prevents any pockets of spice or leavening; you want every bite to sing with flavor consistency.
Step 3: Blend Sugars and Oil, Then Add Eggs
In a large mixing bowl, stir together both sugars and oil until smooth and glossy. Add the eggs one at a time, blending after each addition, then mix in the vanilla extract. This foundation is where the cake gets its luscious texture and a subtle depth from brown sugar and vanilla.
Step 4: Fold in the Carrots, Pineapple, and Sour Cream
Stir in your grated carrots, well-drained pineapple, and sour cream. This moment is where your batter takes on its hallmark sunset hue—and all the moisture to guarantee that signature tender crumb of a true Honeybun Carrot Cake with Cinnamon Cream Icing.
Step 5: Bring Together Wet and Dry, Then Pecans
Gradually add the dry ingredients into the wet mixture, taking care not to overmix. Maybe switch to a spatula here. If you’re opting for pecans, gently fold those in now. Minimal stirring ensures you keep the cake as light and airy as possible.
Step 6: Layer and Swirl the Honey
Pour half of your batter into the prepared pan. Drizzle with half of the honey—warm it slightly if you want extra drizzle-ability—then add the remaining batter and repeat with the rest of the honey. Swirl it all gently with a knife to create gorgeous honey ribbons throughout your cake.
Step 7: Bake to Gold-Edged Perfection
Slide your pan into the oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a crumb or two. Let it cool completely in the pan; patience is key because the flavors deepen as it rests!
Step 8: Prepare the Cinnamon Cream Icing
Beat together cream cheese and butter until super smooth and creamy. Add the powdered sugar, cinnamon, and vanilla—then continue beating till fluffy. Drizzle in milk, a spoonful at a time, until you have the perfect spreadable frosting for your Honeybun Carrot Cake with Cinnamon Cream Icing.
Step 9: Frost, Chill, and Serve
Once your cake is fully cool, slather on the cinnamon cream icing in thick, swooping waves. Chill the whole masterpiece until you’re ready to serve. Every slice will be bakery-beautiful and bursting with flavor.
How to Serve Honeybun Carrot Cake with Cinnamon Cream Icing
Garnishes
This cake is a stunner all on its own, but a few simple garnishes can make your Honeybun Carrot Cake with Cinnamon Cream Icing downright irresistible. Scatter extra chopped pecans or walnuts over the icing, dust with a little cinnamon or nutmeg, or add elegant curls of candied carrot for color and crunch.
Side Dishes
Pair your cake with scoops of vanilla bean ice cream or a dollop of freshly whipped cream for an even more decadent dessert plate. If you’re serving brunch or afternoon tea, fresh berries or citrus segments cut through the richness beautifully.
Creative Ways to Present
Switch things up by baking the cake as cupcakes, or use two 9-inch round pans for a layer cake showpiece. You can even slice the cooled cake into elegant squares, serving each with a twist of orange zest and drizzle of extra honey for an upscale touch. For parties, tiny squares on a platter make perfect little bites of Honeybun Carrot Cake with Cinnamon Cream Icing heaven.
Make Ahead and Storage
Storing Leftovers
Store any leftover Honeybun Carrot Cake with Cinnamon Cream Icing tightly covered in the refrigerator, where it will stay moist and delicious for up to five days. The flavors will continue to develop and meld, making your cake taste even better the next day.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole (un-iced, if possible) cake tightly in plastic wrap, then foil, and freeze for up to three months. Add the cinnamon cream icing after thawing for that just-made freshness.
Reheating
Individual slices can be brought back to just-baked tenderness with a quick 10-second zap in the microwave. If you love the icing slightly melted and the honey flavors intensified, this little trick will make every leftover piece of Honeybun Carrot Cake with Cinnamon Cream Icing feel brand new.
FAQs
Can I make Honeybun Carrot Cake with Cinnamon Cream Icing as a layer cake?
Absolutely! Simply divide the batter between two 9-inch round pans, reduce the baking time a bit, and check for doneness at 30 to 35 minutes. Frost and stack for an extra-celebratory look.
What’s the best way to grate carrots for this cake?
Freshly grated carrots always give the cake its best color and texture, either using a box grater or the grating attachment on a food processor. Pre-shredded carrots can be a bit too dry or coarse, so grating by hand is worth the little bit of extra effort.
Do I have to add pecans, or can I leave them out?
Pecans are totally optional. They add a lovely crunch and a hint of luxe, but if you have allergies or simply prefer a nut-free cake, feel free to leave them out. The cake will still be packed with flavor and perfect texture.
How do I know when the cake is fully baked?
Look for golden edges and a slight spring in the center; a toothpick or cake tester should come out clean or with just a crumb or two attached. Overbaking can dry the cake, so start checking at the 45-minute mark.
How can I intensify that “honeybun” flavor?
If you’re a honey lover (and who isn’t), gently warm the honey before drizzling for even more aromatic sweetness and deeper flavor ribbons throughout the cake. You can also try using a more floral or robust honey varietal—each one brings a little something unique to the finished cake.
Final Thoughts
You’re just a few mixing bowls away from one of the most crowd-pleasing desserts out there, and I can’t wait for you to taste just how special this Honeybun Carrot Cake with Cinnamon Cream Icing is. From celebrations to cozy weekends, it’s a cake that brings people together and always gets requested again. Have fun baking, and be prepared for those rave reviews!
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Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicious flavors of this Honeybun Carrot Cake with Cinnamon Cream Icing. A moist and spiced carrot cake topped with a creamy, cinnamon-infused icing, perfect for any occasion from Easter to fall baking.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup sour cream
- ½ cup chopped pecans (optional)
- ½ cup honey
For the cinnamon cream icing:
- 1 package (8 oz) cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: In a large mixing bowl, combine sugars and oil. Beat in eggs and vanilla. Stir in carrots, pineapple, and sour cream.
- Add Dry Ingredients: Gradually mix in the dry ingredients until just combined. Fold in pecans if using.
- Layer and Bake: Pour half the batter into the pan, drizzle with half the honey, add remaining batter, drizzle rest of honey, swirl gently. Bake for 45–50 minutes.
- Make Icing: Beat cream cheese and butter until smooth. Add sugar, cinnamon, and vanilla. Beat until fluffy, adding milk as needed.
- Ice and Serve: Spread icing over cooled cake and refrigerate until ready to serve.
Notes
- This cake improves in flavor the next day.
- Warm the honey for a stronger taste.
- Can be baked as a layer cake in two 9-inch pans.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
