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
Scale
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
