Description
This Honey Bun Carrot Layer Cake with Cream Cheese Frosting is moist, flavorful and a delightful dessert for any occasion.
Ingredients
Scale
- 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