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
Scale
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.
