If you’re searching for a dessert that beautifully blends moist, tender cake with a warm touch of spice and a luscious frosting, look no further than this Honeybun Carrot Cake with Cinnamon Cream Icing Recipe. It’s a nostalgic twist on classic carrot cake, enriched with the sweet notes of honey and brown sugar, and finished off with a silky cinnamon-infused cream cheese icing. Every bite offers a perfect balance of flavors and textures that will have you reaching for seconds, and it’s just the right treat to share with friends and family or to savor all by yourself.
Ingredients You’ll Need
The magic of this Honeybun Carrot Cake with Cinnamon Cream Icing Recipe lies in its simple yet flavorful ingredients. Each one brings a unique contribution whether it’s richness, sweetness, texture, or warmth, combining effortlessly to create a truly unforgettable dessert.
- Yellow cake mix: The base for a moist and tender crumb that pairs perfectly with the added ingredients.
- Vegetable oil: Keeps the cake wonderfully moist and adds to the tender texture.
- Large eggs: Provide structure and help bind the cake together.
- Sour cream: Adds moisture and a subtle tang that brightens the overall flavor.
- Honey: Imparts natural sweetness and a beautiful depth of flavor.
- Vanilla extract: Enhances all the warm spices and sweet notes in the cake.
- Ground cinnamon: The cozy spice that ties the whole cake together with the frosting.
- Grated carrots: The star ingredient that adds moisture, texture, and nutrition.
- Crushed pineapple (drained): Brings juiciness and a subtle tropical sweetness.
- Chopped pecans or walnuts (optional): For a delightful crunch and added earthiness.
- Brown sugar: Adds caramel-like sweetness and a hint of chewiness when sprinkled in the batter.
- Cream cheese (softened): The rich base for the creamy, tangy frosting.
- Unsalted butter (softened): Blends with cream cheese to create a smooth and luscious icing.
- Powdered sugar: Sweetens and thickens the icing for perfect spreadability.
- Milk: Used to adjust the consistency of the frosting to be perfectly spreadable.
How to Make Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
Step 1: Prepare Your Pan and Mix the Batter
First things first, preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan. This ensures the cake doesn’t stick and comes out effortlessly. In a large bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream, honey, vanilla extract, and ground cinnamon until the mixture is smooth and well-blended, giving you a flavorful batter base.
Step 2: Fold in the Carrots, Pineapple, and Nuts
Gently fold in the grated carrots and drained crushed pineapple, which add moisture and a sweet surprise in every bite. If you love a little crunch, toss in the chopped pecans or walnuts here as well. These textures and flavors will make your cake truly special.
Step 3: Layer and Bake the Cake
Pour half of the batter evenly into the prepared pan, then sprinkle the brown sugar evenly over this first layer. This creates a delightful sweet layer in the middle of the cake. Pour the remaining batter on top and smooth it out. Pop it into the oven and bake for about 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
Step 4: Cool the Cake Fully Before Icing
After baking, allow the cake to cool completely in the pan. This step is crucial because adding the cinnamon cream icing to a warm cake will make the frosting melt and slide off, and we definitely don’t want that!
Step 5: Make the Cinnamon Cream Icing
Beat the softened cream cheese and unsalted butter together until creamy and smooth. Then add in powdered sugar, ground cinnamon, and vanilla extract. Continue beating until everything is perfect and silky. If the frosting feels a little thick, add 1 tablespoon of milk at a time until it’s spreadable but still holds its shape beautifully.
Step 6: Frost and Chill
Spread the cinnamon cream icing generously over the cooled cake. For the best texture and flavor, refrigerate the cake for at least 30 minutes before slicing and serving. This allows the icing to set beautifully and the flavors to meld together.
How to Serve Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
Garnishes
For a showstopping presentation, sprinkle your frosted Honeybun Carrot Cake with a handful of chopped nuts or a light dusting of cinnamon. You can also add edible flowers or a few thin carrot curls on top. They make the cake look fresh and inviting while adding a pop of color.
Side Dishes
This cake pairs wonderfully with a simple cup of hot coffee or spiced chai tea, which complement the cinnamon notes in the icing. For an extra indulgent treat, serve it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
Creative Ways to Present
Cut the cake into small squares and serve it on a platter for party finger food, or layer it in a trifle dish with additional cream and crushed nuts for a stunning dessert centerpiece. You can even make cupcakes using this batter for individually portioned delights with a swirl of cinnamon cream frosting on top.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Honeybun Carrot Cake with Cinnamon Cream Icing Recipe tightly covered in the refrigerator. The flavors actually deepen overnight, making it even more delicious the next day. Properly stored, it stays fresh and moist for up to four days.
Freezing
If you want to keep the cake longer, freeze it before frosting. Wrap the cooled cake layers tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw in the refrigerator before adding the cinnamon cream icing. This way, you can enjoy fresh frosting every time you serve.
Reheating
This cake is best served chilled or at room temperature. If you prefer it slightly warm, remove the frosting first and gently warm the cake slices in the microwave for 10-15 seconds. Then add back the chilled icing for that perfect contrast.
FAQs
Can I substitute the yellow cake mix with a homemade cake batter?
Absolutely! While the yellow cake mix saves time, a homemade vanilla or butter cake batter will also work wonderfully and allow you to customize the flavor even more.
Is it necessary to drain the pineapple?
Yes, draining the crushed pineapple is important to avoid adding too much moisture, which could make the cake soggy. The pineapple adds sweetness and moisture but shouldn’t flood the batter.
Can I use gluten-free cake mix for this recipe?
Definitely! A gluten-free yellow cake mix can be used to make this cake suitable for gluten-sensitive people. Just make sure the mix includes baking powder and all-purpose gluten-free flour blend.
How long should I beat the icing for the best texture?
Beat the cream cheese and butter until smooth and creamy, then add the powdered sugar and beat until light and fluffy. Usually, 2 to 3 minutes on medium speed is perfect to achieve that silky consistency.
Can I add raisins or shredded coconut to the cake?
Yes! Adding raisins or shredded coconut is a classic carrot cake touch. Feel free to mix them in with the grated carrots for extra texture and flavor bursts throughout the cake.
Final Thoughts
This Honeybun Carrot Cake with Cinnamon Cream Icing Recipe is a treasure you’ll be excited to make again and again. It’s the kind of dessert that brings smiles, cozy vibes, and a little bit of sweetness that life feels like it needs sometimes. Once you try it, you’ll understand why it’s a beloved favorite for so many. So go ahead, bake a batch, spread that luscious cinnamon cream icing, and enjoy a slice (or two) of delicious happiness!
Print
Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Honeybun Carrot Cake with Cinnamon Cream Icing is a moist and flavorful dessert combining a spiced yellow cake loaded with grated carrots, pineapple, and nuts, topped with a creamy cinnamon-spiced cream cheese frosting. Perfect for holidays or any special occasion, this easy-to-make cake delights with its sweet, tender crumb and smooth, luscious icing.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup brown sugar
For the Cinnamon Cream Icing:
- 1 package (8 ounces) cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking and ensure even cooking.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream, honey, vanilla extract, and ground cinnamon. Mix until you achieve a smooth batter free of lumps.
- Add Carrots, Pineapple, and Nuts: Fold in the grated carrots, drained crushed pineapple, and chopped nuts if using, ensuring an even distribution throughout the batter.
- Layer Batter and Brown Sugar: Pour half of the batter into the prepared baking pan. Evenly sprinkle the brown sugar over this layer to add a sweet, caramelized burst within the cake.
- Top with Remaining Batter: Pour the remaining batter over the brown sugar layer and spread it evenly using a spatula for a smooth surface.
- Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
- Prepare Cinnamon Cream Icing: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar, ground cinnamon, and vanilla extract, beating until fully combined and smooth.
- Adjust Icing Consistency: Add milk one tablespoon at a time as needed to achieve a spreadable consistency suitable for frosting.
- Frost and Chill: Spread the icing evenly over the cooled cake. Refrigerate the frosted cake for at least 30 minutes before serving to allow the icing to set and enhance texture and flavor.
Notes
- This cake tastes even better after being refrigerated overnight, allowing the flavors to meld.
- Consider adding raisins or shredded coconut to the batter for extra texture and flavor variation.
- Ensure the cream cheese and butter are properly softened to avoid lumps in the icing.
- Use a toothpick test to check doneness to prevent underbaking or overbaking.
