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
Scale
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.
