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Honeybun Carrot Cake

A delightful combination of moist, spiced carrot cake and creamy frosting that's perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated carrots (about 4 medium carrots) Freshly grated carrots make a huge difference.
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract Adds wonderful aroma.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup chopped pecans or walnuts (optional) Can be omitted.
  • 1 cup coconut flakes (optional) Adds texture and flavor.
Frosting Ingredients
  • 8 oz cream cheese, softened Can be substituted with Greek yogurt for a healthier option.
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch cinnamon or nuts for topping (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until combined. Add in the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually stir the dry mixture into the wet ingredients.
  6. Mix in the grated carrots and optionally, the nuts and coconut flakes.
Baking
  1. Pour equal amounts of batter into the prepared pans.
  2. Bake for about 25-30 minutes, or until a toothpick comes out clean.
  3. Once baked, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
  1. Beat the cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar and vanilla until fluffy.
Assembly
  1. Spread a generous layer of frosting on top of one cake, place the second cake on top, and then frost the top and sides.
  2. Sprinkle with cinnamon or extra nuts if desired.

Notes

Make this a day ahead for best flavor; can be stored in an airtight container in the fridge for up to a week.