Honeybun Carrot Cake with Cheesecake Filling
Carrot cake is already a classic favourite, but this version takes it to the next level. Imagine soft, spiced layers of carrot cake with a sweet brown sugar filling, like a honeybun. There’s also a creamy cheesecake surprise in the centre. It’s rich, moist, and full of flavor — the kind of dessert that makes everyone stop for a second slice. Great for holidays, birthdays, or when you want to impress with something special.
Why you will love this recipe
You’ll love this honeybun carrot cake because it’s the ultimate mash-up dessert. The carrot cake is moist and full of warm spices. The cheesecake layer is creamy and rich. Plus, the brown sugar swirl gives it a sticky honeybun feel. It’s a stunning cake that feels rich yet has a warm, homemade charm.
Kitchen Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Whisk and spatula
- 9×13-inch baking pan (or two 9-inch round pans)
- Parchment paper
- Cooling rack
Ingredients:
- 2 cups shredded carrots
- 1 ½ cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- 8 oz cream cheese, softened
- ½ cup sugar (for filling)
- 1 egg (for filling)
- 1 tsp vanilla extract (for filling)
- ½ cup brown sugar (for swirl)
- 2 tsp cinnamon (for swirl)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Make the Cheesecake Filling
Beat softened cream cheese with sugar, an egg, and vanilla until smooth. Set aside — this will be your creamy surprise layer.
2. Mix the Carrot Cake Batter
Whisk together oil, sugar, eggs, and vanilla until combined. Add shredded carrots and mix well. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold the dry mixture into the wet until just combined.
3. Prepare the Honeybun Swirl
Mix brown sugar and cinnamon together. This will be sprinkled between layers for that gooey honeybun flavor.
4. Assemble the Cake
Pour half of the carrot cake batter into a greased and lined pan. Sprinkle half of the brown sugar mixture over the top. Spread the cheesecake filling evenly, then top with the remaining carrot cake batter. Finish with the rest of the brown sugar mix swirled gently into the top layer.
5. Bake the Cake
Bake at 350°F (175°C) for 45 to 55 minutes. Check the carrot cake part with a toothpick. It should come out clean, not touching the cheesecake layer.
6. Cool and Glaze
Let the cake cool completely. Drizzle a simple glaze of powdered sugar, milk, and vanilla for a classic honeybun finish.
Storage, Reheating & Serving Tips
Because of the cheesecake filling, store this cake in the fridge in an airtight container for up to 5 days. You can also freeze individual slices for up to 2 months — just wrap tightly before freezing. To serve, let slices come to room temperature or microwave for a few seconds for a warm, gooey bite. It’s amazing on its own but also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQs
Can I make this as a layer cake?
Yes, bake in two round pans and layer with frosting instead of glaze.
Can I use pre-shredded carrots?
Freshly shredded carrots give a better texture, but pre-shredded ones are fine in a pinch.
Do I need to refrigerate this cake?
Yes, because of the cheesecake filling.
Can I skip the glaze?
Yes, but it adds that classic honeybun touch.
Can I freeze leftovers?
Yes, wrap slices well and freeze for up to 2 months.
Final Thought
This honeybun carrot cake with cheesecake filling makes any day a celebration. Each bite is unique. It has a moist carrot cake base, a gooey brown sugar swirl, and a creamy cheesecake centre. The glaze on top ties everything together, making the cake feel warm and impressive. It’s ideal for holidays, family gatherings, or when you simply want a dessert that wows.
Honeybun Carrot Cake with Cheesecake Filling
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- Make the carrot cake batter: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat eggs with both sugars, oil, and vanilla until smooth. Stir in the grated carrots, then fold in the dry ingredients until just combined.
- Prepare the cheesecake filling: Beat softened cream cheese with sugar, egg, and vanilla until silky and smooth.
- Layer the cake: Spread half of the carrot cake batter in the prepared pan. Carefully pour the cheesecake mixture over the top, spreading it evenly. Spoon the remaining carrot cake batter over the cheesecake layer and smooth it out.
- Add the honeybun swirl: Mix brown sugar and cinnamon together. Sprinkle generously over the top and use a knife to gently swirl it into the batter.
- Bake: Place the pan in the center of the oven and bake for 50–55 minutes, or until the cake is set and a toothpick inserted comes out clean (avoid the cheesecake layer when testing).
- Cool completely: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool for at least 1 hour before glazing.
- Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze generously over the cooled cake.
- Slice and serve: Cut into squares and enjoy the layers of moist carrot cake, creamy cheesecake, and sweet honeybun swirl.
Notes
- For extra texture, add chopped pecans or walnuts to the carrot cake batter.
- The cake tastes even better the next day once the flavors meld. Store it covered in the refrigerator for up to 4 days.
- You can bake this cake in two 9-inch round pans if you prefer a layer cake—just adjust baking time to about 35–40 minutes.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- For a spiced twist, add a pinch of ginger or cloves to the dry ingredients.
