Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
If you’ve ever dreamed of a cake that perfectly balances spice, sweetness, and a dreamy cream cheese topping, then this Honeybun Carrot Cake with Cinnamon Cream Icing Recipe is about to become your new obsession. It’s an irresistible twist on the classic carrot cake, featuring a luscious swirl of cinnamon sugar in the batter and a rich, velvety cinnamon cream icing that takes every bite to a whole new level of cozy comfort. Whether you’re baking for a family gathering or treating yourself to something truly special, this cake delivers on flavor and texture with every forkful!
Ingredients You’ll Need
It’s amazing how a handful of simple, everyday ingredients can come together to create such a spectacular cake. Each item plays a crucial role—from the moistness brought by crushed pineapple and sour cream to the warm spice of cinnamon that defines this cake’s character.
- Yellow cake mix: The base for a tender crumb that keeps the cake light yet hearty.
- Vegetable oil: Adds moisture and ensures the cake stays soft and fluffy.
- Eggs: Bind everything together and contribute to the structure.
- Sour cream: Introduces tangy richness that enhances the moist texture.
- Finely grated carrots: The star vegetable adding natural sweetness and texture.
- Crushed pineapple, drained: Provides juiciness and a subtle tropical hint.
- Chopped pecans or walnuts (optional): Offer a delightful crunch and nutty flavor.
- Brown sugar: Gives a deep, caramel sweetness for that “honeybun” vibe.
- Ground cinnamon: The warm spice that defines this cake’s cozy personality.
- Vanilla extract: Enhances the cake’s overall flavor with its sweet aroma.
- Cream cheese (for icing): The creamy base for luscious, tangy frosting.
- Unsalted butter (for icing): Adds richness and smoothness to the icing.
- Powdered sugar: Sweetens and thickens the cinnamon cream icing.
- Milk: Adjusts the consistency of the icing to perfect spreadability.
How to Make Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
Step 1: Get the Oven and Pan Ready
Start by preheating your oven to 350°F to ensure it’s at the perfect temperature for an even bake. Grease a 9×13-inch baking dish thoroughly—this simple step prevents sticking and makes for smooth cake removal once baked.
Step 2: Mix the Cake Batter
In a large bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream, finely grated carrots, crushed pineapple, and vanilla extract. If you’re adding nuts, toss those in as well. Stir everything until the mixture is smooth and fully blended. This is where the magic happens, creating a batter packed with moisture and flavor.
Step 3: Create the Cinnamon Sugar Swirl
In a small bowl, mix together the brown sugar and ground cinnamon to form a fragrant cinnamon sugar blend. Pour half of your cake batter into the prepared pan and sprinkle this cinnamon sugar mixture evenly over it. Cover with the remaining batter and gently swirl using the tip of a knife to create that classic marbled effect that’s both beautiful and delicious.
Step 4: Bake to Perfection
Place the pan into your preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean. This timing ensures your cake is moist yet fully cooked with a perfect crumb. Once out of the oven, allow the cake to cool completely before moving on to the fun part—icing!
Step 5: Whip Up the Cinnamon Cream Icing
Beat together softened cream cheese and butter until light and fluffy. Gradually add powdered sugar, ground cinnamon, and vanilla extract, beating until the mixture is smooth and creamy. Add milk a tablespoon at a time until you reach a spreadable consistency. The cinnamon in the icing mirrors the cake’s warm spice, tying the whole dessert together beautifully.
Step 6: Frost and Chill
Spread the cinnamon cream icing evenly over the cooled cake. Refrigerate for at least an hour to let those flavors meld and the icing set to a luscious finish. This chilling time is essential for getting that luscious, perfectly creamy texture that everyone loves.
How to Serve Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
Garnishes
Dress up your Honeybun Carrot Cake with a sprinkle of chopped pecans or walnuts for a little extra crunch. For a pop of color and freshness, add a few thin carrot ribbons or a dusting of cinnamon on top of the icing just before serving. These small touches not only boost presentation but add layers of texture and flavor.
Side Dishes
This cake pairs beautifully with a hot cup of coffee or tea, making it a perfect afternoon treat. If serving for dessert, consider offering a scoop of vanilla bean ice cream or a dollop of whipped cream to add creaminess and temperature contrast that elevates every bite.
Creative Ways to Present
Try serving this cake as mini layered cupcakes by baking in muffin tins and topping each with a swirl of the cinnamon cream icing. Another fantastic idea is to cut into squares and layer between thin slices of fresh apple or pear for an elegant, fresh spin that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Store your Honeybun Carrot Cake with Cinnamon Cream Icing Recipe leftovers in an airtight container in the refrigerator for up to 5 days. This helps maintain the freshness of the cream cheese icing and keeps the cake moist, so it tastes just as wonderful the next day.
Freezing
You can freeze the cake either before or after icing. To freeze unfrosted, tightly wrap the cooled cake with plastic wrap and foil; it will keep well for up to 3 months. For iced cake, freeze uncovered until the icing hardens, then wrap carefully to avoid smudging. Thaw overnight in the fridge before serving.
Reheating
If you prefer your cake slightly warm, allow a single slice to come to room temperature, then microwave it for 15 to 20 seconds. This quick warmth enhances the spice notes and softens the icing without melting it completely.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple will lend a brighter, more natural sweetness. Just make sure to finely chop and drain it thoroughly to avoid adding too much moisture to the batter.
What can I substitute for sour cream if I don’t have any on hand?
You can use plain Greek yogurt or buttermilk as a tangy substitute for sour cream. Both will help keep the cake moist and tender just like sour cream does.
Is it necessary to use a boxed yellow cake mix?
While the boxed cake mix simplifies the process and gives consistent results, you can certainly use your favorite homemade yellow cake recipe if you want to bake entirely from scratch. Just be sure it’s a sturdy, moist recipe to support the added ingredients.
Can I make the icing dairy-free?
For a dairy-free version, try using vegan cream cheese and vegan butter alternatives. Just keep in mind that the texture and flavor may vary slightly but will still be deliciously creamy with the cinnamon twist.
How do I get that beautiful swirl effect without over-mixing?
After sprinkling the cinnamon sugar, gently drag a knife through the batter just a few times. Over-swishing can blend the layers too much and lose the marbled look, so less is definitely more here!
Final Thoughts
There is something truly special about the Honeybun Carrot Cake with Cinnamon Cream Icing Recipe—it’s warm, comforting, and loaded with flavors that feel like a hug in dessert form. If you’re searching for your next showstopper to bake and share, this recipe hits all the right notes and will have everyone coming back for seconds. Go ahead, give it a try and watch this cake become your new favorite indulgence.
Print
Honeybun Carrot Cake with Cinnamon Cream Icing Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Honeybun Carrot Cake with Cinnamon Cream Icing is a moist, flavorful dessert combining the sweetness of pineapple and carrots with a warm cinnamon-spiced twist. Swirled with a cinnamon-sugar layer and topped with a luscious cinnamon cream cheese frosting, it’s a perfect treat for any occasion.
Ingredients
For the cake:
- 1 box yellow cake mix
- ½ cup vegetable oil
- 4 large eggs
- ½ cup sour cream
- 1 cup finely grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped pecans or walnuts (optional)
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
For the icing:
- 1 block (8 oz) cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream, grated carrots, drained crushed pineapple, vanilla extract, and chopped nuts if using. Stir or beat until all ingredients are well blended and the batter is smooth.
- Create Cinnamon Sugar Layer: In a small bowl, mix together the brown sugar and ground cinnamon until evenly combined.
- Assemble Cake Layers: Pour half of the cake batter into the prepared baking dish. Evenly sprinkle the cinnamon-brown sugar mixture over this first layer. Then pour the remaining batter on top.
- Swirl Batter: Using a knife, gently swirl through the batter layers to create a marbled cinnamon effect, being careful not to overmix.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare Cinnamon Cream Icing: In a mixing bowl, beat the softened cream cheese and unsalted butter together until fluffy and smooth. Gradually add powdered sugar, ground cinnamon, and vanilla extract, mixing thoroughly to combine.
- Adjust Icing Consistency: Add milk one tablespoon at a time, mixing in between, until the icing reaches a smooth, spreadable consistency.
- Frost the Cake: Once the cake is completely cooled, spread the cinnamon cream cheese icing evenly over the top.
- Chill and Serve: Refrigerate the frosted cake until ready to serve. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- For a spicier flavor, add ½ teaspoon of nutmeg and a pinch of cloves to the cake batter.
- The cinnamon cream icing can be flavored alternatively with maple extract for a unique twist.
- Store leftovers tightly covered in the refrigerator for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
