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Honeybun Carrot Cake with Cheesecake Filling

This Honeybun Carrot Cake combines the warm, cinnamon-swirled flavor of a classic honeybun with the rich, creamy surprise of a cheesecake center. Moist carrot cake layers are baked with a luscious cheesecake filling and finished with a sweet glaze, making it an irresistible dessert for Easter, potlucks, or cozy weekend baking.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Cakes, Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup chopped pecans or walnuts optional
Cheesecake Filling:
  • 8 oz cream cheese softened
  • ½ cup sugar
  • 1 large egg
  • ½ tsp vanilla extract
Honey Glaze:
  • ½ cup powdered sugar
  • 2 tbsp honey
  • 1 –2 tbsp milk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
  2. 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.
  3. Prepare the cheesecake filling: Beat softened cream cheese with sugar, egg, and vanilla until silky and smooth.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze generously over the cooled cake.
  9. 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.