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Honeybun Carrot Cake

Honeybun Carrot Cake - A Delightfully Moist Indulgence

Indulge in the warmth of Honeybun Carrot Cake, a dessert featuring spiced carrot cake and creamy cheesecake layers.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Can substitute with a gluten-free 1:1 blend
  • 1.5 cups Granulated Sugar Can use light brown sugar for richer flavor
  • 1.5 teaspoons Baking Powder Ensure it’s fresh
  • 1 teaspoon Cinnamon Adjust to personal taste
  • 0.5 teaspoon Nutmeg Adjust to personal taste
  • 0.5 teaspoon Salt Essential for balancing sweetness
  • 4 large Eggs Room temperature for better whisking
  • 2 cups Shredded Carrots Freshly grated preferred
  • 1 cup Toasted Pecans Can substitute walnuts or omit
For the Cheesecake Filling
  • 8 ounces Cream Cheese Ensure it's softened
  • 0.5 cup Granulated Sugar Keep it simple
  • 1 large Egg Room temperature preferred
For the Honeybun Glaze-Frosting
  • 0.5 cup Unsalted Butter Provides richness
  • 0.33 cup Honey Pure honey for best flavor
  • 2 cups Powdered Sugar Sift to avoid lumps
Optional Garnishes
  • Graham Crackers For extra texture
  • Brown Sugar-Cinnamon Crumble Delightful touch

Equipment

  • Mixing Bowl
  • Electric mixer
  • 9-inch round cake pans
  • Spatula
  • Wire rack
  • serrated knife

Method
 

Cheesecake Layer
  1. Blend softened cream cheese, granulated sugar, and a large room-temperature egg in a mixing bowl on medium speed until smooth and creamy. Chill for at least 1 hour.
Carrot Cake Layers
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Whisk together all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Gradually mix in eggs, shredded carrots, and toasted pecans.
Bake Cake Layers
  1. Divide the batter between the cake pans and bake for 25-30 minutes until edges are golden and a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire rack.
Prepare Honeybun Glaze-Frosting
  1. Beat softened cream cheese and unsalted butter until creamy. Gradually add honey and sifted powdered sugar, mixing until smooth and spreadable.
Assemble Cake
  1. Level the cake layers if needed. Spread half the cheesecake filling on one layer, top with the second layer and frost the entire cake.
Final Touches and Chill
  1. Add optional garnishes, cover loosely, and chill for at least 30 minutes to set flavors before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 45mgIron: 1mg

Notes

Ensure your eggs and cream cheese are at room temperature for smoother mixing. Let cake layers cool completely before assembly to prevent slipping. Always use fresh grated carrots for optimal moisture and flavor. Be cautious not to overmix the batter after adding flour.

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