Description
A moist carrot cake with a creamy cheesecake filling and a sweet honey glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together oil and eggs.
- Add wet ingredients to dry ingredients and mix until combined.
- Fold in grated carrots and crushed pineapple.
- Pour half of the batter into a greased cake pan.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread the cream cheese mixture over the batter in the pan.
- Top with the remaining carrot cake batter.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let the cake cool, then drizzle with honey.
Notes
- For best flavor, use fresh carrots.
- Let the cake cool completely before serving.
- You can add raisins or coconut for extra texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Honeybun Carrot Cake, Cheesecake Filling, Carrot Cake, Dessert, Baking