If you’re searching for a show-stopping dessert that merges homey comfort with a delightful twist, look no further than Honeybun Carrot Cake with Cinnamon Cream Icing. This upgraded carrot cake captures everything you love about the classic treat—tender crumb, sweet spice, a hint of crunch—but it gets a luxe, bakery-style makeover from rich honey and tangy pineapple. The finishing touch is a dreamy cinnamon cream cheese icing that pairs perfectly with the cake’s warmth and sweetness, making every bite something special for celebrations, potlucks, or any cozy gathering.
Ingredients You’ll Need
You may already have most of what you need to bring this Honeybun Carrot Cake with Cinnamon Cream Icing to life! Each ingredient is simple but crucial, working together to create an irresistibly moist, flavorful cake with a silky-smooth topping that’s pure comfort on a fork.
- All-purpose flour: Provides structure while keeping the crumb tender and light.
- Baking powder & baking soda: Ensure the cake rises beautifully and stays soft.
- Salt: Enhances flavors, balancing the sweetness.
- Ground cinnamon, nutmeg, and ginger: Bring signature warmth and aromatic depth.
- Granulated sugar & brown sugar: Add sweetness and moisture, with brown sugar lending a subtle caramel note.
- Honey: The star ingredient, giving a unique, sweet “honeybun” twist that sets this carrot cake apart.
- Vegetable oil: Guarantees a moist, tender crumb from edge to center.
- Eggs: Bind everything together while helping the cake rise.
- Vanilla extract: Adds rich, inviting flavor to both cake and icing.
- Finely grated carrots: The signature ingredient for color, sweetness, and texture.
- Crushed pineapple (drained): Adds incredible moisture and a gentle tang.
- Walnuts or pecans (optional): Introduce a delicious crunch (feel free to skip if you prefer nut-free).
- Cream cheese & unsalted butter: Form the creamy, tangy base of the icing.
- Powdered sugar: Sweetens and thickens the icing to a luscious consistency.
- Ground cinnamon (for icing): Sends the cinnamon flavor over the top—spicy and sweet!
- Milk: Adjusts the icing’s texture for perfect spreadability.
How to Make Honeybun Carrot Cake with Cinnamon Cream Icing
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), and lightly grease a 9×13-inch baking pan. A well-greased pan ensures your cake releases easily after baking, making serving a breeze and keeping every slice picture-perfect.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step evenly distributes the spices and leavening throughout the flour, making sure every bite of your Honeybun Carrot Cake with Cinnamon Cream Icing is perfectly fluffy and flavorful.
Step 3: Blend the Sugars, Honey, and Oil
In a large mixing bowl, combine the granulated sugar, brown sugar, honey, and vegetable oil. Beat until the mixture is smooth and silky. The blend of different sweeteners, especially the honey, is what creates the cake’s signature “honeybun” flavor profile and keeps the crumb so moist.
Step 4: Add the Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Adding eggs individually allows them to fully incorporate, ensuring a batter that’s rich and cohesive—essential for that bakery-style texture.
Step 5: Fold in Carrots and Pineapple
Stir in the grated carrots and drained crushed pineapple. These ingredients bring unbeatable flavor, extra sweetness, and loads of moisture. You’ll see the batter come to life with bright color and texture at this point.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined. This keeps your cake tender—overmixing can make the crumb tough. If you like nuts, fold them in for extra crunch and nutty goodness.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, spreading it evenly. Bake for 35–40 minutes, or until a toothpick in the center comes out clean. The aroma of honey and spice will fill your kitchen! Let the cake cool completely in the pan before icing.
Step 8: Make the Cinnamon Cream Icing
In a clean bowl, beat together the softened cream cheese and butter until light and fluffy. Add the powdered sugar, cinnamon, and vanilla, mixing until creamy. Add milk a tablespoon at a time until your icing is perfectly smooth and spreadable. You’ll adore the flecks of cinnamon dotting this lush icing.
Step 9: Ice and Serve
Once your cake is cool, generously spread the cinnamon cream icing over the top. The contrast of the creamy frosting with the delicately spiced cake makes every forkful magic. Get ready for the compliments!
How to Serve Honeybun Carrot Cake with Cinnamon Cream Icing
Garnishes
Add an extra flourish by sprinkling chopped toasted walnuts, pecans, or a little ground cinnamon over the icing—these pretty touches add color, crunch, and hint at the flavors inside. A drizzle of warm honey on top also enhances the “honeybun” vibe and takes presentation up a notch.
Side Dishes
Pair your Honeybun Carrot Cake with Cinnamon Cream Icing with a hot cup of black coffee or spiced chai for a cozy pick-me-up. If you’re serving it at a spring brunch or holiday meal, fresh berries or a light fruit salad are perfect companions to balance the rich flavors.
Creative Ways to Present
Slice the cake into elegant squares for parties, or cut into triangles for a vintage look. For special occasions, try baking the batter in two round pans for a layer cake—just adjust the bake time. Want mini desserts? Pour into lined muffin tins for adorable cupcakes topped with a piped swirl of icing.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Honeybun Carrot Cake with Cinnamon Cream Icing well and store in the refrigerator for up to five days. The flavors meld and deepen over time, making each slice just as irresistible as the first.
Freezing
If you want to plan ahead, freeze the undecorated cake wrapped tightly in plastic and foil for up to three months. Thaw overnight in the fridge, then ice before serving for freshly made flavor and texture.
Reheating
Carrot cake rarely needs reheating, but if you love a just-baked warmth, pop an uniced slice in the microwave for 10–15 seconds. For iced cake, a gentle rest at room temperature takes off the chill and brings out the flavors.
FAQs
Can I make this cake without pineapple?
Yes! The pineapple adds extra moisture and a subtle tang, but you can simply omit it if you prefer. The cake will still be soft and delicious, just slightly less tropical in flavor.
Is it necessary to use both brown and granulated sugar?
For the best texture and flavor, using both sugars is ideal. The brown sugar gives depth and caramel notes while granulated sugar keeps the cake fluffy. That said, if you’re out of one, you can use just the other in a pinch.
Can I make this into a layer cake?
Absolutely! Divide the batter evenly between two 9-inch round pans and bake for 25–30 minutes. Assemble with a layer of cinnamon cream icing between, and spread more icing on top for a stunning centerpiece dessert.
What’s the best way to grate carrots for this recipe?
Finely grate your carrots using the small holes of a box grater or a food processor. This helps them blend smoothly into the batter and keeps the cake extra moist without large, chewy pieces.
Can I make Honeybun Carrot Cake with Cinnamon Cream Icing ahead of time?
Yes! Both the cake and the icing can be made a day in advance. Assemble shortly before serving for the freshest texture, or fully frost and chill, letting the cake come to room temperature before enjoying.
Final Thoughts
If you’re eager to shake up your dessert routine or impress your friends and family, Honeybun Carrot Cake with Cinnamon Cream Icing is a beloved treat that never disappoints. Each bite is soft, sweet, and warmly spiced, topped with the most luscious icing. Don’t wait for a special occasion—make it soon, and watch this recipe become your new favorite go-to!
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Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Honeybun Carrot Cake with Cinnamon Cream Icing. A moist and spiced carrot cake topped with a luscious cinnamon-infused cream cheese icing.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup honey
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the Cinnamon Cream Icing:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In a large mixing bowl, beat together the sugars, honey, and oil. Add eggs and vanilla. Fold in carrots and pineapple.
- Add dry ingredients: Gradually mix in the dry ingredients. Stir in nuts if using. Pour batter into pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool the cake.
- Make icing: Beat cream cheese and butter until smooth. Add sugar, vanilla, and cinnamon. Adjust consistency with milk. Spread icing over cooled cake.
Notes
- For a layer cake version, use two 9-inch round pans and reduce baking time.
- Honey adds a unique flavor, and pineapple keeps the cake moist.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
