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
Scale
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
