Welcome, dessert lovers! Today, we’re diving into the sweet world of the Honey Bun Carrot Layer Cake with Cinnamon Cream Cheese Frosting. This delightfully spiced cake, layered with a creamy cinnamon frosting, is perfect for any gathering or a sweet family treat. Whether you’re a fan of carrot cake, honey buns, or simply crave a dessert that’s both moist and flavorful, this recipe is bound to become a favorite. Let’s bake up some joy!
Introduction
The Honey Bun Carrot Layer Cake blends the comforting flavors of classic honey buns with the moist and wholesome texture of a traditional carrot cake. Originating as a twist on beloved bakery items, this cake is crafted to satisfy cravings with its layered cinnamon-cream cheese frosting, finely grated carrots, and hints of pineapple. The cake’s unique flavor profile makes it the perfect treat to celebrate autumn flavors while remaining versatile enough for any season.
Ingredients for Honey Bun Carrot Layer Cake
Let’s gather everything needed to make this layered delight. To keep this cake moist and flavorful, we’ll use a mix of classic baking ingredients, fresh carrots, and warm spices.
For the Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1/2 cup melted butter
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1 tsp vanilla extract
Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1-2 tbsp milk (optional for consistency)
Topping:
- 1/2 cup chopped pecans
How to Make Honey Bun Carrot Layer Cake – Step by Step
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy release.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together the vegetable oil, melted butter, and eggs until smooth. Add in the carrots, crushed pineapple, and vanilla extract.
- Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2: Make the Cinnamon Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar one cup at a time, mixing well.
- Stir in the vanilla extract and cinnamon. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
3: Assemble the Cake
- Place one layer of cake on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and repeat the frosting, then add the third layer and frost the top and sides.
- Sprinkle the chopped pecans on top for a delightful crunch.
Helpful Tips for Honey Bun Carrot Layer Cake
Here are a few tips to ensure your Honey Bun Carrot Layer Cake comes out just right:
- Fresh Carrots: Using freshly grated carrots gives better moisture and flavor.
- Don’t Overmix: Mixing too much can lead to a dense cake. Stir just until ingredients are combined.
- Drained Pineapple: Excess juice can make the batter too wet, so drain well for a perfect balance.
Cooking Tips for the Best Honey Bun Carrot Layer Cake
- Room Temperature Ingredients: Use room temperature eggs, butter, and cream cheese for smoother mixing.
- Toasting Pecans: For a richer, nutty flavor, toast the pecans briefly before sprinkling on top.
Serving Suggestions for Honey Bun Carrot Layer Cake
Serve this delicious Honey Bun Carrot Layer Cake with a cup of hot coffee or tea. For a celebration-worthy presentation, add a light dusting of powdered sugar around the edges and extra cinnamon sprinkles.
Nutritional Information
Enjoy this dessert in moderation, as it’s a rich treat. Here’s a quick breakdown:
Nutritional Information (per serving):
- Calories: 520
- Fats: 24g
- Carbs: 67g
- Protein: 5g
- Sugars: 45g
- Fiber: 3g
Storage and Leftovers for Honey Bun Carrot Layer Cake
Store the Honey Bun Carrot Layer Cake in an airtight container in the refrigerator for up to 5 days. To enjoy later, allow it to sit at room temperature for about 10 minutes before serving.
Frequently Asked Questions (FAQs) for Honey Bun Carrot Layer Cake
1. Can I make this cake gluten-free?
Yes, you can substitute with a gluten-free all-purpose flour blend.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost on the day of serving.
3. What if I don’t have crushed pineapple?
Replace with applesauce or grated apple for a similar moisture level.
4. How can I make the frosting less sweet?
Reduce the powdered sugar slightly and increase the cream cheese to balance sweetness.
Related Recipes for Honey Bun Carrot Layer Cake Lovers
Explore more delicious bakes:
Quick & Easy 2-Ingredient Pumpkin Bread Recipe
Cherry Cheesecake Stuffed Cookies – Gooey & Delicious Treat
Conclusion
Thank you for joining me on this baking journey! The Honey Bun Carrot Layer Cake with Cinnamon Cream Cheese Frosting offers a symphony of flavors that are as comforting as they are delicious. If you try this recipe, please share your feedback, and let us know any personal twists.
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Honey Bun Carrot Cake with Cinnamon Cream Frosting
Description
Welcome, dessert lovers! Today, we’re diving into the sweet world of the Honey Bun Carrot Layer Cake with Cinnamon Cream Cheese Frosting. This delightfully spiced cake, layered with a creamy cinnamon frosting, is perfect for any gathering or a sweet family treat. Whether you’re a fan of carrot cake, honey buns, or simply crave a dessert that’s both moist and flavorful, this recipe is bound to become a favorite. Let’s bake up some joy!
Ingredients
For the Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1/2 cup melted butter
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1 tsp vanilla extract
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1–2 tbsp milk (optional for consistency)
For the Topping:
- 1/2 cup chopped pecans
Instructions
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy release.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together the vegetable oil, melted butter, and eggs until smooth. Add in the carrots, crushed pineapple, and vanilla extract.
- Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Cinnamon Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar one cup at a time, mixing well.
- Stir in the vanilla extract and cinnamon. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
Step 3: Assemble the Cake
- Place one layer of cake on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and repeat the frosting, then add the third layer and frost the top and sides.
- Sprinkle the chopped pecans on top for a delightful crunch.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh Carrots: Using freshly grated carrots gives better moisture and flavor.
- Don’t Overmix: Mixing too much can lead to a dense cake. Stir just until ingredients are combined.
- Drained Pineapple: Excess juice can make the batter too wet, so drain well for a perfect balance.
