Honeybun Carrot Cake with Cinnamon Cream Icing
Introduction
Are you looking for a delicious dessert that will please everyone? Look no further! This Honeybun Carrot Cake with Cinnamon Cream Icing is rich, moist, and filled with flavors. It’s perfect for any gathering or just a sweet treat for yourself.
Why Make This Recipe
There are many reasons to make this tasty cake. First, it’s a fantastic way to enjoy the goodness of carrots in a dessert. Second, the sweet and creamy cinnamon icing adds an extra layer of flavor that makes this cake irresistible. Finally, it’s easy to make, and your family and friends will love every bite!
How to Make Honeybun Carrot Cake with Cinnamon Cream Icing
Making this cake is a breeze. Just follow these simple steps, and you’ll have a scrumptious dessert in no time!
Ingredients:
- 2 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1⁄2 cup chopped nuts (optional)
- 8 oz cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2-4 tablespoons milk (to reach desired consistency)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prepare for the cake.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until well blended.
- In another bowl, whisk together the vegetable oil, eggs, grated carrots, crushed pineapple, and 1 teaspoon vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If you like, fold in the chopped nuts.
- In a small bowl, mix the brown sugar, ground cinnamon, and chopped nuts to create the honeybun swirl.
- Pour half of the carrot cake batter into the prepared baking pan.
- Sprinkle the honeybun swirl mixture evenly over the batter.
- Pour the rest of the carrot cake batter on top. Use a knife to gently swirl the layers together for a marbled effect.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- While the cake cools, make the icing. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add the powdered sugar and mix until well combined.
- Stir in the remaining 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon. Add milk as needed to reach your desired icing consistency.
- Once the cake is completely cooled, spread the cinnamon cream icing evenly over the top.
- Cut into slices and enjoy your delicious Honeybun Carrot Cake with Cinnamon Cream Icing!
How to Serve Honeybun Carrot Cake with Cinnamon Cream Icing
Serve this cake on a nice plate with a side of fresh fruit or whipped cream for an extra special touch. It’s great for parties, birthdays, or just a cozy dessert at home!
How to Store Honeybun Carrot Cake with Cinnamon Cream Icing
To store the cake, keep it covered at room temperature for up to three days. For longer storage, place it in the fridge for up to a week. Just warm it up a little before serving for the best taste!
Tips to Make Honeybun Carrot Cake with Cinnamon Cream Icing
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mixing until just combined will keep the cake fluffy.
- Feel free to add raisins or shredded coconut for extra flavor.
Variation
You can make this cake gluten-free by using a gluten-free flour blend. You can also swap out the pecans or walnuts for your favorite nuts or even chocolate chips for a different twist!
FAQs
1. Can I freeze this cake?
Yes! You can freeze the cake without the icing. Wrap it tightly in plastic wrap and then aluminum foil. It can last for up to three months in the freezer.
2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.
3. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure you drain it well to avoid excess moisture in the cake.
Enjoy your baking! This Honeybun Carrot Cake with Cinnamon Cream Icing is sure to become a favorite.