Honeybun Carrot Cake with Cheesecake Filling

Posted on November 8, 2025

The Best Honeybun Carrot Cake with Cheesecake Filling

When life hands you a pile of carrots, make a Honeybun Carrot Cake with Cheesecake Filling. That’s right! I stumbled upon this delightful recipe while looking for something cozy to bake on a chilly Sunday afternoon. The aroma of warm spices wafting through my kitchen transported me back to my grandmother’s home, where the laughter of family mingled with the sweet scent of baking. Honestly, can anything top that nostalgic feeling?

The first time I tried making this cake, let’s just say it was a hot mess of a situation. I accidentally grabbed baking soda instead of baking powder, and the result? A pancake-like disaster that my husband hilariously dubbed “a carrot disc.” But instead of sulking, I went back to the drawing board, and wouldn’t you know it, this cake turned out to be one of the best decisions I’ve ever made. Rich, creamy, and definitely a crowd-pleaser, this recipe is the ultimate comfort food — the kind that wraps you in a warm embrace after a long day.

Picture this: you’re in your kitchen, the sunlight streaming through the windows, the sounds of your family gathering around, and the sweet, wholesome scent of caramelized carrots and warm spices enveloping you. This cake doesn’t just satisfy your sweet tooth; it’s a doorway to memories shared and love celebrated. So, let’s dive into what makes this Honeybun Carrot Cake special.

Why You’ll Love This Recipe

Easy to Make: Even if you’re a kitchen novice, this is a simple recipe that’s hard to mess up (trust me, I tried!). Perfect for a cozy night in.
Crowd-Pleaser: This cake is guaranteed to impress friends and family, even if your bake isn’t Instagram-perfect. Seriously, who can resist the combination of carrot cake and cheesecake?
Delicious Leftovers: If there are leftovers (and let’s be real, that’s a big if), they taste even better the next day, making them an exciting option for lunch boxes!
Versatile: This cake fits well into various occasions, from birthdays to holiday gatherings. It’s like bringing a slice of joy to any table.
Family Tradition: It’s bound to become a cherished recipe in your home, just as it has in mine. Nothing like passing down recipes with little tweaks and fond stories!

What Makes This Recipe Special?

Let’s talk about the flavor! Carrot cake is known for its warm spices like cinnamon and nutmeg, combined with the sweetness of the carrots. But what really takes this cake over the top is the velvety cheesecake filling. Picture biting into a moist layer cake only to discover a creamy surprise in the middle that dances on your taste buds. It’s the kind of recipe that brings everyone together, and you can see the smiles when it’s served up. Honestly, it feels like a warm hug in dessert form.

Also, let’s not forget about the frosting. A creamy blend of cream cheese and butter lightly sweetened with honey? Yes, please! This is the kind of frosting that you’ll be tempted to eat straight from the bowl — I may or may not have done that.

Now, on to the main event!

Ingredients

2 cups all-purpose flour: This is the backbone of our cake. Make sure to sift it for an even better texture.
2 cups granulated sugar: For that lovely sweetness, this simple ingredient is a must; it helps balance the earthy carrots.
1 teaspoon baking powder: To make your cake rise beautifully — don’t skip it or you might end up with a dense creation.
1 teaspoon baking soda: This reacts with the acidity of the buttermilk or vinegar (if using) to give your cake that perfect fluff.
1 teaspoon ground cinnamon: The warm spiciness makes this cake feel like a hug.
½ teaspoon ground nutmeg: A hint of nutmeg goes a long way in creating complexity in flavor.
½ teaspoon salt: It enhances all the flavors and makes everything pop.
4 large eggs: Trust me, they add richness and moisture. You can’t skip them!
1 cup vegetable oil: This keeps your cake moist without making it heavy.
2 cups grated carrots: Fresh, packed with flavor and nutrients; they’re the heart and soul of this cake!
1 teaspoon vanilla extract: For that essential boost of flavor!

For the cheesecake filling:

16 oz cream cheese, softened: A must for creaminess.
1 cup powdered sugar: This ensures that your filling is sweet enough to complement the cake.
1 teaspoon vanilla extract (for cheesecake filling): Just a touch to enhance the flavors.

For the frosting:

½ cup cream cheese, softened: More creaminess!
½ cup butter, softened: Adds richness but still keeps the frosting fluffy.
2 cups powdered sugar: Essential for the sweetness and structure of the frosting.
¼ cup honey: The cherry on top of your frosting, adding an additional layer of depth!

Now that you know what goes into this cake, let me give you a few personal tips. I always opt for freshly grated carrots — they give a burst of flavor compared to pre-packaged ones. Plus, be sure to not over-mix your batter! This recipe loves a gentle hand. Also, the type of cream cheese can matter; I recommend a full-fat brand for that rich taste we all crave.

How to Make It Step-by-Step

Get ready for a baking adventure! Grab your apron, turn up the music, and let’s start creating magic in the kitchen.

Preheat your Oven: First, preheat that oven to a cozy 350°F (175°C). It’s important to let it warm up while you prepare the batter. This way, the cakes get that perfect rise.
Prepare the Cake Pans: Grease three 9-inch round cake pans generously. I mean it! Don’t skip this step; you want those layers to come out easily. You can even line the bottoms with parchment paper for extra security.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of flour, 2 cups of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. You want it well combined because nobody enjoys a mouthful of flour, right?
Mix Wet Ingredients: In another mixing bowl, beat 4 large eggs, 1 cup of vegetable oil, 2 cups of grated carrots, and 1 teaspoon of vanilla extract until it’s combined. The smell is already making me giddy! Honestly, it’s like a party in the bowl.
Combine Wet and Dry Ingredients: Gently pour the wet mixture into the dry ingredients. Mix until just combined — we’re not going for gluten development here, people! This batter should be slightly lumpy.
Bake the Cakes: Divide the batter evenly among your three pans. Slide them into the preheated oven and let them bake for 25-30 minutes. Pro tip: Keep an eye on them! Your kitchen will start smelling heavenly around the 20-minute mark.
The Toothpick Test: Do the ol’ toothpick test — stick it in the center, and if it comes out clean, your cakes are ready! If there’s cake batter on it, give it a few more minutes.
Cool the Cakes: Once they’re out of the oven, let the cakes cool in the pans for about 10-15 minutes before transferring them to cooling racks. Let them cool completely because a hot layer means a gooey mess with filling.
Prepare the Cheesecake Filling: While the cakes are cooling, let’s whip up that dreamy cheesecake filling. In a mixing bowl, beat the cream cheese until it’s as smooth as silk. Add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract; mix until completely combined. This filling will have you drooling!
Assemble the Cake: Here comes the fun part! Place one cake layer on your serving platter. Spread a generous layer of cheesecake filling over it, making sure it’s even and luscious. Now, layer the second cake on top and repeat. Finish with the last layer of cake on top.
Make the Frosting: In a bowl, combine ½ cup of softened cream cheese and ½ cup of softened butter. Beat until creamy and smooth, then slowly add in 2 cups of powdered sugar (speed up as you go!). Finally, drizzle in that luscious ¼ cup of honey and mix until combined. You might want to taste it. Okay, you have to taste it to ensure it’s heavenly!
Frost the Cake: Spread the frosting around the outside and on top of the assembled cake, creating a smooth finish. Don’t worry if it’s not perfect — rustic is the new chic!
Slice and Serve: Once decorated, slice the cake into generous pieces. Watch how your guests light up as they take in the beautiful layers and distinct flavors.

Oops! I should’ve told you to have a glass of milk or a hot cup of tea ready to go. Trust me; it’s a must.

Tips for Best Results

Make sure your cream cheese, eggs, and butter are at room temperature before you start, as this helps them blend together smoothly.
If you’re really feeling rebellious, add some chopped nuts or raisins to the cake batter for extra texture.
Use fresh spices instead of pre-ground ones if you can; they really intensify the flavors.
Always taste as you go, especially when making frostings and fillings. You deserve a sweet moment here and there!

Ingredient Substitutions & Variations

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum for structure.
Dairy-Free: Use a dairy-free cream cheese alternative and swap out the butter for vegan margarine in the frosting.
Seasonal Twist: Incorporate fresh pineapple or crushed apples in the batter for a little fruity twist — it adds moisture and sweetness!

Serving Suggestions

This cake pairs wonderfully with a hot chai latte or a simple cup of coffee. It’s also a brilliant dessert for potlucks and gatherings. I mean, picture this along with some lighthearted rom-com playing in the background. Just blissful!

If you feel extra fancy, serve a small dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. It’s just trying to be the perfect sidekick; how can you resist?

How to Store and Reheat Leftovers

Store your leftover cake in an airtight container. Let’s be real; it can last for up to a week in the fridge, but it never truly sticks around that long in my house! If you want to refrigerate it, be mindful of the cream cheese frosting — it can dry out a bit.

To reheat, simply slice off a piece and pop it in the microwave for about 15-20 seconds, just enough to let the frosting warm slightly without melting away. Enjoy that gooey goodness all over again!

Make-Ahead and Freezer Tips

If you’re planning for a special occasion, you can bake the layers ahead of time. Just wrap each layer tightly in plastic wrap and store in the fridge for up to three days or freeze for up to a month. When you’re ready to serve, let them defrost overnight in the fridge and follow the assembly steps!

Common Mistakes to Avoid

Overmixing the Batter: This can lead to dense cake layers! Mix gently until just combined.
Not Letting Cakes Cool: Don’t rush to frost or assemble; it’ll turn into a gooey disaster if you try to layer while they’re warm.
Skipping the Toothpick Test: Just because it looks done doesn’t mean it is. Make sure to check for doneness!

Frequently Asked Questions (FAQ)

Can I use pre-grated carrots?

While you can use pre-grated carrots, fresh ones tend to provide more flavor and moisture. If you must use pre-grated, make sure they’re not too dry!

Can I make this cake into cupcakes?

Absolutely! Just adjust the baking time to about 18-20 minutes for cupcakes, and watch them for doneness.

How can I make the cake less sweet?

You can reduce the sugar to 1 ½ cups if you’d like. You can always adjust the frosting to match your sweetness preference too.

Cooking Tools You’ll Need

Mixing bowls (various sizes)
Electric mixer (for the frosting and filling)
Measuring cups and spoons
Rubber spatula
9-inch round cake pans (3 of them)
Cooling racks
Plastic wrap (if storing leftovers)

Final Thoughts

Baking this Honeybun Carrot Cake with Cheesecake Filling has been a journey filled with laughter, some mishaps, and a whole lot of learning. Each bite is a reminder of home, family, and the joys of sharing food with loved ones. I truly hope that this recipe brings the same warmth and happiness to your kitchen as it has to mine.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Let’s keep spreading the love, one slice at a time. Happy baking!

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