Decadent Honeybun Carrot Cake with Cheesecake Filling Recipe
This indulgent Honeybun Carrot Cake features a creamy cheesecake layer sandwiched between moist carrot cake and topped with cinnamon cream cheese frosting.
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Cooking tools:
- Stand mixer
- Oven
- Grater
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
- Round 9-inch cake pans
- Parchment paper
- Chef's knife
- Cooling rack
- Serving platter
- Cake stand
- Cutting board
- Kitchen scale
- Refrigerator
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 brown sugar
- ¾ cup granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ½ cup sour cream
- ½ cup chopped pecans (optional)
- 2 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2-3 tablespoons milk (adjust for consistency)
- Extra chopped pecans
- Cinnamon for dusting
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