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Homemade Honeybun Carrot Cake with Creamy Cheesecake Filling

A luxurious dessert that combines spiced carrot cake with creamy cheesecake filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Spatula
  • Whisk

Ingredients
  

Dry Ingredients

  • 2 cups All-Purpose Flour Provides structure and stability.
  • 1.5 cups Granulated Sugar Adds sweetness and moisture.
  • 1 teaspoon Baking Soda Helps the cake rise.
  • 1 teaspoon Ground Cinnamon Adds warmth and depth.
  • 0.5 teaspoon Ground Nutmeg Adds complexity.
  • 0.5 teaspoon Salt Balances sweetness.

Wet Ingredients

  • 0.75 cups Vegetable Oil Keeps the cake moist.
  • 4 large Eggs Acts as a binder.
  • 2 cups Grated Carrots Adds natural sweetness and moisture.
  • 1 cup Chopped Walnuts Adds crunch and flavor.

Cheesecake Filling

  • 8 ounces Cream Cheese Brings a rich, tangy flavor.
  • 1 cup Powdered Sugar Sweetens the filling.
  • 1 teaspoon Vanilla Flavoring Adds sweetness and depth.
  • 2 tablespoons Milk Adjusts consistency of the filling.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease two round 9-inch cake pans with vegetable oil and dust with flour.
  • In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and salt. Whisk until well blended.
  • In a separate bowl, mix oil and eggs until fully combined.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  • Fold in grated carrots and chopped walnuts.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  • While the cakes are baking, prepare the cheesecake filling by beating cream cheese until smooth, then gradually add powdered sugar.
  • Stir in vanilla and milk until the filling is light and fluffy.
  • Once the cakes are baked, cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  • Place one layer on a serving plate and spread cheesecake filling over the top.
  • Top with the second layer and frost with remaining cheesecake filling.
  • Garnish with additional chopped walnuts or a sprinkle of cinnamon if desired.
  • Slice and serve the cake.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keyword Easy, Indulgent