Introduction

This Honeybun Carrot Cake with Cheesecake Filling is a delightful twist on a classic favorite. Moist and spiced carrot cake layers are paired with a creamy cheesecake center and a luscious honey cream cheese frosting. Perfect for celebrations or an indulgent treat anytime.

A close-up of a slice of layered carrot cake on a white plate, showing three main layers: two thick, moist, brownish-orange cake layers with fine carrot bits visible, separated by a thick, creamy off-white filling layer in the middle. On top is a smooth layer of creamy frosting, light beige in color, with a swirl of piped frosting and sprinkled small crumb pieces. The texture of the cake layers looks soft and crumbly, while the cream layers are smooth and dense. The background has a soft blur with a white marbled texture underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
1 cup granulated sugar
½ cup brown sugar
¾ cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
½ cup crushed pineapple (drained)
¾ cup toasted pecans (optional)
16 oz cream cheese (softened) – for cheesecake layer
½ cup granulated sugar – for cheesecake layer
1 tbsp cornstarch
1 egg
½ tsp vanilla extract – for cheesecake layer
¼ cup sour cream
½ cup unsalted butter (softened) – for frosting
8 oz cream cheese (softened) – for frosting
2 cups powdered sugar (sifted)
3 tbsp honey
1 tsp vanilla extract – for frosting
Pinch of salt

Instructions

Step 1: Make the Cheesecake Layer. Preheat the oven to 325°F. Beat 16 oz cream cheese and ½ cup granulated sugar until smooth. Add 1 tbsp cornstarch, 1 egg, ½ tsp vanilla extract, and ¼ cup sour cream. Mix until just combined. Pour into a lined pan and bake for 30–35 minutes. Cool completely and chill for at least 1 hour.
Step 2: Prepare the Carrot Cake Layers. Preheat the oven to 350°F. Grease and line two 8 or 9-inch pans. Whisk together 2 cups flour, 1 ½ tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp ginger. In another bowl, mix 1 cup granulated sugar, ½ cup brown sugar, and ¾ cup vegetable oil. Add 4 eggs and 2 tsp vanilla extract, mixing well. Combine dry and wet mixtures, then fold in 2 cups grated carrots, ½ cup drained crushed pineapple, and ¾ cup toasted pecans if using. Divide batter evenly into pans and bake for 28–32 minutes. Cool completely on wire racks.
Step 3: Make the Frosting. Beat ½ cup unsalted butter and 8 oz cream cheese until fluffy. Gradually add 2 cups sifted powdered sugar. Mix in 3 tbsp honey, 1 tsp vanilla extract, and a pinch of salt until creamy.
Step 4: Assemble the Cake. Place one carrot cake layer on a serving plate and spread a thin layer of frosting on top. Add the chilled cheesecake layer, then place the second carrot cake layer over it. Frost the top and sides of the cake with the remaining frosting. Garnish as desired. Chill the cake for at least 1 hour before serving to allow the layers to set.

Tips & Variations

Use freshly grated carrots for the best texture and flavor.
Drain the crushed pineapple well to avoid excess moisture in the batter.
To make the cake nut-free, simply omit the pecans without altering other ingredients.
For extra moisture, you can add a splash of orange juice to the carrot cake batter.
Ensure the cream cheese and butter are softened to room temperature for smooth frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to prevent it from drying out. When ready to serve, you can let it sit at room temperature for 20 minutes to soften slightly. The cake also freezes well if wrapped tightly; thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a three-layer carrot cake slice on a white plate showing rich brown cake layers with visible bits of carrot and a moist texture. Between each cake layer is a thick creamy white frosting, smooth and evenly spread. The cake is topped with more of the same white frosting, slightly dripping down the sides, and sprinkled with whole golden peanuts and small toasted nut pieces. The background is a softly blurred white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cheesecake and carrot cake layers ahead of time?

Yes, you can bake both layers a day in advance. Keep them chilled separately in airtight containers. Assemble and frost the cake before serving for best results.

Can I substitute the vegetable oil with another fat?

You can use melted coconut oil or light olive oil as a substitute. Avoid using butter in place of oil as it may change the cake’s moist texture.