If you’re craving a dessert that wraps you in a warm hug of cozy spices and sweet, moist carrot goodness, you’ve just found it. The Honeybun Carrot Cake with Cinnamon Cream Icing Recipe is truly a showstopper, blending that classic spiced carrot cake texture with a luscious cinnamon cream cheese frosting that’s every bit as dreamy as it sounds. This cake balances the sweetness of honeybun-inspired flavors and the gentle bite of cinnamon, crowned by a swirl that’s as beautiful as it is flavorful. Whether for a family gathering or a weekend treat, this recipe is destined to become your new favorite indulgence.
Ingredients You’ll Need
The magic of the Honeybun Carrot Cake with Cinnamon Cream Icing Recipe lies in its simple yet thoughtfully selected ingredients. Each element plays a vital role, whether it’s the spices that warm every bite, the carrots and pineapple that bring moisture and natural sweetness, or the creamy icing that ties it all together with a subtle cinnamon twist.
- 2 cups all-purpose flour: The foundation that gives structure to the cake.
- 1½ teaspoons baking powder: Helps the cake rise beautifully and stay light.
- 1 teaspoon baking soda: Reacts with acids to create a tender crumb.
- ½ teaspoon salt: Balances sweetness and enhances the overall flavor.
- 2 teaspoons ground cinnamon: Infuses the cake with that signature warm spice.
- ½ teaspoon ground nutmeg: Adds a subtle depth and aroma to the batter.
- ½ cup granulated sugar: Sweetens evenly for perfect balance.
- ½ cup packed brown sugar: Adds a rich, caramel-like flavor and moisture.
- ¾ cup vegetable oil: Keeps the cake irresistibly moist and tender.
- ¼ cup unsweetened applesauce: Adds natural moisture without heaviness.
- 4 large eggs: The binder that holds all ingredients together perfectly.
- 2 teaspoons vanilla extract: Enhances all flavors with a smooth richness.
- 2 cups finely grated carrots: The star vegetable that adds sweetness and body.
- ½ cup crushed pineapple (drained): Provides a tangy, juicy surprise that keeps the cake lively.
- ½ cup chopped pecans (optional): Offers a delightful crunch and nutty complexity.
- ½ cup brown sugar (for cinnamon swirl): Combines with cinnamon to create a heavenly swirl inside the cake.
- 1 tablespoon ground cinnamon (for cinnamon swirl): Partners with brown sugar to form the perfect spiced swirl.
- 8 oz cream cheese (softened): The creamy base for the luscious cinnamon cream icing.
- 4 tablespoons unsalted butter (softened): Adds richness and smooth texture to the icing.
- 2 cups powdered sugar: Sweetens and thickens the cream cheese frosting.
- 1 teaspoon vanilla extract: Brightens and balances the icing flavors.
- 1 teaspoon ground cinnamon: Sprinkles warm spice into the cream cheese icing.
- 1–2 tablespoons milk (as needed): Adjusts icing consistency for easy spreading.
How to Make Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F, ensuring it reaches the perfect temperature for even baking. Grease a 9×13-inch baking pan well so your cake will lift out easily without sticking. This step is key for the beautifully clean slices you’ll want to serve later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the warming spices of cinnamon and nutmeg. Mixing these dry ingredients evenly is essential for that consistent flavor and texture throughout every bite of this Honeybun Carrot Cake with Cinnamon Cream Icing Recipe.
Step 3: Mix the Sugars and Wet Ingredients
Grab a large bowl and beat together the granulated sugar, brown sugar, vegetable oil, and applesauce until smooth and well combined. Then, one by one, add the eggs and vanilla extract, beating until the mixture is silky and homogenous. This wet mixture forms the rich, moist base of the cake.
Step 4: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture just until they come together. Overmixing at this stage can toughen the cake, so be gentle. Then fold in the grated carrots, crushed pineapple, and pecans if you’re including them—these add texture and layers of fruity, nutty flavor.
Step 5: Create the Cinnamon Swirl Layer
Pour half of the batter into your prepared pan and level it out gently. In a small bowl, mix the brown sugar and cinnamon designated for the swirl. Sprinkle this fragrant blend evenly over the batter. Next, pour the remaining batter on top and swirl the two layers together carefully with a knife to create that signature cinnamon-rich ribbon throughout the cake.
Step 6: Bake to Perfection
Bake your cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this point is just a delicious preview of the treat ahead. Once baked, let the cake cool completely in the pan before moving on to the fun part: icing.
Step 7: Whip Up the Cinnamon Cream Icing
Beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, vanilla, and cinnamon while continuing to beat until the mixture is silky. If the frosting feels too thick, add milk a tablespoon at a time until it spreads easily but still holds its shape beautifully. Then generously coat the cooled cake with this luscious icing.
How to Serve Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
Garnishes
To elevate the visual appeal and add subtle texture, consider sprinkling extra chopped pecans on top of the icing just before serving. A light dusting of cinnamon or a few delicate carrot curls also make for charming, Instagram-worthy finishing touches that hint at the flavors inside.
Side Dishes
This cake pairs perfectly with a dollop of whipped cream or a scoop of vanilla bean ice cream, especially on cooler evenings when you want a contrast between the warm spices and cool creaminess. A fresh cup of spiced chai or a simple black coffee complements the cinnamon and carrot notes beautifully as well.
Creative Ways to Present
For a festive look, serve the Honeybun Carrot Cake with Cinnamon Cream Icing Recipe as mini cupcakes topped with a swirl of the cinnamon cream cheese icing and a pecan half. Alternatively, layer cake slices with extra frosting in between for a taller, stacked presentation that wows at brunches or potlucks. The rustic cinnamon swirl also looks stunning exposed on the sides if you frost just the top.
Make Ahead and Storage
Storing Leftovers
Once cooled and frosted, cover leftover cake tightly with plastic wrap or store it in an airtight container. Keep it refrigerated to maintain the freshness of the cream cheese icing. Your cake will stay moist and flavorful for up to 5 days—perfect for enjoying a slice or two throughout the week.
Freezing
You can freeze this cake either whole or in slices. Wrap tightly in plastic wrap followed by aluminum foil to protect it against freezer burn. When properly wrapped, it can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving to bring back that fresh-from-the-oven sensation.
Reheating
If you like your carrot cake slightly warm, especially during cooler months, warm individual slices gently in the microwave for 15 to 20 seconds. This softens the cream cheese icing just enough without melting it completely, enhancing the cake’s comforting textures and flavors.
FAQs
Can I substitute the vegetable oil with another fat?
Absolutely! You can use melted coconut oil or even melted butter for a richer taste, but keep in mind this might slightly alter the texture and flavor. Vegetable oil keeps the cake moist without adding extra flavor, so it’s a reliable choice if you want that classic taste.
Can I make this cake gluten-free?
To make the Honeybun Carrot Cake with Cinnamon Cream Icing Recipe gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend. Be sure it contains xanthan gum or a similar binder for the best texture. The results will be just as delightful and flavorful.
Is the pineapple necessary in the recipe?
The crushed pineapple adds moisture and a subtle tang that brightens the flavor profile, but if you don’t have it on hand or prefer not to use it, you can omit it. Just be sure to slightly reduce the applesauce or increase the carrots a bit to maintain moisture.
How do I prevent the cinnamon swirl from sinking?
Sprinkling the cinnamon and brown sugar mix gently but evenly on the first half of the batter, followed by a careful pour of the remaining batter and gentle swirling with a knife, helps keep the swirl beautifully distributed. Avoid overmixing here to maintain the pattern close to the surface.
Can I double this recipe for a larger crowd?
Yes! You can double the ingredients and bake in two pans or a larger one, adjusting the baking time as needed. Keep an eye on the cake as it bakes; it may take a few extra minutes. The Honeybun Carrot Cake with Cinnamon Cream Icing Recipe scales well and is sure to impress a crowd.
Final Thoughts
There’s something truly special about the Honeybun Carrot Cake with Cinnamon Cream Icing Recipe: it strikes the perfect balance between cozy comfort and elegant flavor. Freshly baked and slathered with that dreamy cinnamon icing, it’s a dessert that invites smiles, conversations, and second servings. I wholeheartedly encourage you to give it a try—the joy of baking and sharing this cake will be one of your sweetest memories.
Print
Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Honeybun Carrot Cake with Cinnamon Cream Icing is a moist and spiced dessert featuring grated carrots, crushed pineapple, and a cinnamon sugar swirl embedded in the batter. Topped with a luscious cinnamon-flavored cream cheese icing, this cake combines warm spices and a tender crumb for a delightful and comforting treat perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- ¼ cup unsweetened applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped pecans (optional)
For the Cinnamon Swirl
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cinnamon Cream Icing
- 8 oz cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Pan and Ingredients: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking. This step ensures even baking and easy removal of the cake later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This combination of dry ingredients will provide the structure and warm spice flavor to your cake.
- Combine Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, vegetable oil, and unsweetened applesauce until well incorporated. Then add the eggs and vanilla extract, mixing until the batter is smooth and homogeneous.
- Blend Dry with Wet: Gradually stir the dry ingredient mixture into the wet ingredients until just combined to avoid overmixing. Fold in the grated carrots, drained crushed pineapple, and chopped pecans if you choose to include them. These add moisture, sweetness, and texture to the cake.
- Layer the Batter and Cinnamon Swirl: Pour half of the batter evenly into the prepared pan. In a small bowl, mix the brown sugar and cinnamon for the swirl. Sprinkle this cinnamon sugar evenly over the batter layer in the pan, then pour the remaining batter on top gently. Use a knife to swirl the two layers together carefully to create a marbled cinnamon pattern.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly based on your oven’s calibration.
- Cool Completely: Remove the cake from the oven and allow it to cool fully in the pan on a wire rack before applying the icing. This prevents the icing from melting and sliding off.
- Prepare the Cinnamon Cream Icing: In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. Add the powdered sugar, vanilla extract, and ground cinnamon, continuing to beat until well combined. Add milk, one tablespoon at a time, to reach your desired frosting consistency.
- Ice the Cake: Spread the cinnamon cream icing evenly over the cooled cake using a spatula or knife. Ensure all surfaces are covered for a rich and flavorful finish.
- Serve and Enjoy: Slice the cake into 12 servings and serve. Store any leftovers covered in the refrigerator for up to 5 days to retain freshness.
Notes
- To make this recipe ahead of time, bake and cool the cake fully and frost just before serving to maintain the best texture.
- Store leftover cake covered in the refrigerator for up to 5 days to keep it moist and fresh.
- For added texture and a tropical twist, consider adding ½ cup shredded coconut to the batter.
