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. With its warm spices and tender texture, this cake is not only a feast for the taste buds but also for the eyes. Whether you’re a fan of carrot cake, honey buns, or simply craving a dessert that’s both moist and flavorful, this recipe is bound to become a favorite. So grab your mixing bowls, and let’s bake up some joy!
Imagine serving a beautifully layered cake that brings nostalgic flavors to the table, complemented by a luscious creamy frosting that adds the perfect finishing touch. Each bite offers a heavenly blend of sweetness and spice, making it an ideal dessert for birthdays, holidays, or simply indulging after a long day. The combination of grated carrots and crushed pineapple not only enhances the flavor but also keeps the cake moist and tender. Let’s explore how to whip up this scrumptious Honey Bun Carrot Layer Cake that will surely impress your family and friends!
Why You’ll Love This Honey Bun Carrot Cake
- Perfectly moist: The carrots and crushed pineapple create a wonderfully moist texture that lasts for days.
- Rich flavors: A delightful combination of warm spices like cinnamon, nutmeg, and ginger brings out rich, comforting flavors.
- Beautiful presentation: This visually stunning cake is sure to take center stage at any gathering.
- Easy to prepare: The straightforward recipe comes together quickly, making it convenient for bakers of all skill levels.
- Customizable: This recipe can be easily tailored to suit different tastes and dietary preferences.
Preparation Phase & Tools to Use
Before you begin baking your Honey Bun Carrot Layer Cake, it’s essential to prepare your kitchen and gather the necessary tools. Start by preheating your oven to 350°F (175°C). Next, ensure you have three 8-inch round cake pans on hand. Grease the pans with butter or oil and line them with parchment paper, making it easier to remove the cakes once they’re baked.
In addition to your mixing bowls, you will need a whisk or electric mixer for blending your wet ingredients and frosting. Keep measuring cups and spoons handy to ensure accurate measurements, and don’t forget a spatula for folding in the ingredients! A cooling rack will help speed up the cooling phase after baking. With everything prepped, you’ll be ready to whip up this delightful cake in no time!
Ingredients
- 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
Start by preheating your oven to 350°F (175°C) and grease your three 8-inch round cake pans. Line the pans with parchment paper for extra convenience in releasing the cakes later. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and a medley of spices including cinnamon, nutmeg, ginger, and cloves. This spice blend will bring a beautiful depth of flavor to your cake.
In a separate bowl, whisk together the vegetable oil, melted butter, and eggs until they are well combined and smooth. Incorporate the finely grated carrots, crushed pineapple, and vanilla extract into this mixture. The carrots add moisture and texture, while the pineapple contributes a subtle sweetness and keeps the cake light. Once your wet mixture is ready, gently fold it into the dry ingredients with a spatula, being careful not to overmix. A few streaks of flour remaining is perfectly fine; this will ensure your cake is tender.
After combining, evenly distribute the batter between the prepared cake pans. Bake the layers in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. This step is crucial to prevent them from becoming soggy.
Step 2: Make the Cinnamon Cream Cheese Frosting
While the cake layers are cooling, it’s time to prepare the delicious cinnamon cream cheese frosting. In a large bowl, combine softened cream cheese and butter. Using an electric mixer, beat the mixture until it becomes smooth and well combined. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. This prevents a sugary cloud from filling your kitchen!
Once the sugar is incorporated, stir in the vanilla extract and ground cinnamon for that warm spice. If your frosting is too thick to spread easily, add milk a tablespoon at a time until you reach your desired consistency. Aim for a creamy yet spreadable texture that will beautifully coat the layers of your cake.
Step 3: Assemble the Cake
Now that your cake layers and frosting are ready, it’s time to assemble this delightful treat! Begin by placing one layer of cake onto a serving plate or cake stand. Spread a generous amount of cinnamon cream cheese frosting over the top, allowing it to drip slightly down the edges for an inviting look. Layer the next cake on top and repeat the frosting application. Finally, place the third cake layer on top and frost the top and sides of the assembled cake, creating a smooth finish.
To add a bit of texture and crunch, sprinkle the chopped pecans on top of the cake. This not only enhances the presentation but also adds a delightful nutty flavor that pairs wonderfully with the sweetness of the frosting. Your Honey Bun Carrot Layer Cake is now ready to dazzle your guests!
Variations
- Protein: Add cooked, crumbled bacon or shredded coconut to the cake batter for an unexpected twist.
- Vegetables: Incorporate zucchini or applesauce for enhanced moisture and flavor.
- Spices: Experiment with nutmeg, allspice, or cardamom for a unique flavor profile.
Cooking Notes
- For best results, ensure all ingredients are at room temperature before starting, especially eggs and butter.
- Store any leftover cake in an airtight container at room temperature for up to three days.
Serving Suggestions
- Pair with a warm cup of coffee or tea for a delightful afternoon treat.
- Serve with a scoop of vanilla ice cream on the side for a decadent dessert experience.
Tips
- Don’t skip the parchment paper lining for easy cake removal.
- Use a serrated knife to level the tops of the cake layers for an even stack.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: 450 per slice
- Protein: 5g
- Sodium: 200mg
FAQs
Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost just before serving.
Can I freeze the cake?
Absolutely! Freeze the unfrosted cake layers for up to three months. Thaw in the refrigerator before frosting.
What kind of frosting works best with carrot cake?
Cream cheese frosting is a classic choice for carrot cake as its tangy flavor complements the spices beautifully.
Can I substitute other oils for vegetable oil?
Yes, you can use canola oil or melted coconut oil as substitutes for vegetable oil without compromising texture.
Conclusion
In conclusion, this Honey Bun Carrot Layer Cake with Cinnamon Cream Cheese Frosting is a delightful treat that combines warmth, moisture, and a hint of sweetness in every slice. Whether you’re hosting a celebration or just want a cozy dessert at home, this recipe delivers on flavor and nostalgia alike. Don’t hesitate to experiment with various toppings or add-ins to make it your own. We invite you to share your thoughts or variations in the comments below and encourage you to share this recipe with fellow dessert enthusiasts. Happy baking!
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Honey Bun Carrot Layer Cake with Cinnamon Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Honey Bun Carrot Layer Cake with Cream Cheese Frosting is moist, flavorful and a delightful dessert for any occasion.
Ingredients
- 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
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk together the vegetable oil, melted butter, and eggs. Stir in carrots, pineapple, and vanilla.
- Combine wet and dry ingredients gently; don’t overmix. Distribute the batter into pans.
- Bake for 25-30 minutes and check with a toothpick. Let cool in pans for 10 minutes, then cool completely on a rack.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and mix. Stir in vanilla and cinnamon. Adjust with milk if necessary.
- To assemble, layer cake with frosting, repeating until all layers are stacked. Frost the top and sides and sprinkle pecans on top.
Notes
Store leftover cake in an airtight container at room temperature for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 200 mg
- Protein: 5 g