Let me tell you about the first time I made this honey bun carrot cake with cinnamon cream frosting – it was love at first bite. I’d been searching for that perfect balance of sweet and spiced, something that would make my family’s eyes light up the way my grandma’s baking always did. Then it hit me – why not combine the cozy warmth of carrot cake with that irresistible honey bun flavor we all crave?
This isn’t your ordinary carrot cake. The secret’s in the layers – moist spiced cake packed with fresh carrots and pineapple, then slathered with the creamiest cinnamon-kissed frosting you’ll ever taste. I still remember my husband’s face when he took that first forkful. “This tastes like Sunday mornings,” he mumbled through a mouthful of cake. And that’s exactly what I wanted – that nostalgic, hug-in-a-bite feeling.
What makes this honey bun carrot cake special? It’s that magical moment when the earthy carrots meet the warm spices, all wrapped up in a cloud of cinnamon cream cheese frosting. The chopped pecans on top? That’s just showing off. Trust me, once you try this version, you’ll never go back to plain old carrot cake again.
Why You’ll Love This Honey Bun Carrot Cake with Cinnamon Cream Frosting
Oh, where do I even start? This cake isn’t just good – it’s the kind of dessert that makes people sneak seconds when they think no one’s looking. Here’s why it’s my go-to for every special occasion (and sometimes just because it’s Tuesday):
- Moist like a dream: That perfect crumb comes from fresh carrots and pineapple – no dry cake here!
- Warm spices that hug your tastebuds: Cinnamon, nutmeg, and ginger make every bite cozy and comforting.
- Easy layering: The frosting spreads like velvet, making you look like a pro baker.
- Total crowd-pleaser: Even carrot cake skeptics come back for more after one bite of this honey bun twist.
Seriously, this cake disappears faster than I can make it – and that’s saying something!
Ingredients for Honey Bun Carrot Cake with Cinnamon Cream Frosting
Alright, let’s get our baking essentials ready! I always lay everything out on the counter first – it’s my little ritual. Here’s what you’ll need to make this glorious cake (I promise, nothing too fancy!):
- For the Cake:
- 2 cups all-purpose flour (spooned and leveled, not packed)
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (the good stuff!)
- 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 (let it cool slightly)
- 4 large eggs (room temperature works best)
- 2 cups finely grated carrots (packed – and yes, fresh is key!)
- 1/2 cup crushed pineapple, well drained (save the juice for smoothies!)
- 1 tsp pure vanilla extract
- For the Cinnamon Cream Frosting:
- 8 oz cream cheese, softened (leave it out for an hour)
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar (sifted if lumpy)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1-2 tbsp milk (only if needed to thin it out)
- 1/2 cup chopped pecans (for that perfect crunch on top)
Pro tip from my kitchen to yours: measure the carrots after grating, not before. And don’t skip draining that pineapple – I learned that the hard way with a soggy cake disaster years ago!
Equipment You’ll Need
Before we dive in, let’s grab our tools! You don’t need anything fancy, but these basics will make your honey bun carrot cake adventure smooth:
- Three 8-inch round cake pans (or two 9-inch if that’s what you’ve got)
- Parchment paper (my lifesaver for easy cake release!)
- Mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Electric mixer (hand or stand – both work great)
That’s it! Now let’s get baking.
How to Make Honey Bun Carrot Cake with Cinnamon Cream Frosting
Okay, let’s get to the fun part – making this beauty! I’ve broken it down into simple steps so you can nail this cake on your first try. Just follow along, and don’t worry – I’ve made all the mistakes so you don’t have to!
Preparing the Cake Batter
First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make magic happen in our mixing bowls. In your largest bowl, whisk together all the dry ingredients – flour, sugar, baking powder, baking soda, salt, and those gorgeous spices. I always take a deep breath when I add the cinnamon – that smell alone is worth baking this cake!
In another bowl, whisk together the oil, melted butter (make sure it’s not too hot!), and eggs until they’re best friends. Then stir in the grated carrots, drained pineapple, and vanilla. Now comes the important part – gently fold the wet mixture into the dry ingredients. I mean it when I say gently! Overmixing is the enemy of tender cake. Stop when you just barely don’t see flour streaks anymore – a few lumps are totally fine.
Baking and Cooling the Layers
Divide that beautiful batter evenly between your prepared pans. I like to use a kitchen scale for perfect layers, but eyeballing works too. Pop them in the oven and set your timer for 25 minutes – but don’t wander off! Ovens vary, so start checking at 25 minutes with a toothpick. It should come out with just a few moist crumbs, not wet batter.
Here’s where patience comes in – let those cakes cool in their pans for 10 minutes, then turn them out onto wire racks. I know it’s tempting to frost them right away, but trust me, waiting until they’re completely cool makes all the difference. Otherwise, you’ll have frosting that slides right off! I usually give them a good hour to cool while I clean up and make the frosting.
Making the Cinnamon Cream Frosting
Now for the crowning glory! Beat the softened cream cheese and butter together until they’re smooth and fluffy. This takes about 2 minutes with a mixer – don’t skimp on this step! Then add the powdered sugar one cup at a time, mixing well after each addition. The vanilla and cinnamon go in last – that’s when the magic really happens.
If your frosting seems too thick (it should be spreadable but hold its shape), add milk a teaspoon at a time. Too thin? Add a bit more powdered sugar. I like mine just thick enough to hold those beautiful swirls when I frost the cake.
Assembling the Cake
Time to put it all together! Place your first layer on a cake stand or plate. Spread about 3/4 cup of frosting evenly over the top – an offset spatula makes this so easy. Repeat with the second layer, then add the third. Now frost the sides – I like to do a thin “crumb coat” first, then go back for the final layer. Don’t stress about perfection – those rustic swirls add charm!
Finally, sprinkle those chopped pecans over the top. I like to press some gently into the sides too for extra texture. Step back and admire your masterpiece – then slice and enjoy the fruits of your labor!
Tips for the Best Honey Bun Carrot Cake with Cinnamon Cream Frosting
Listen, I’ve made every mistake possible with this cake over the years, so let me save you the trouble with my hard-earned wisdom! These little tricks will take your honey bun carrot cake from good to “oh-my-gosh-can-I-have-the-recipe” amazing:
- Fresh is best for carrots: I know those pre-shredded bags are tempting, but they’re drier than the Sahara. Take the extra five minutes to grate them fresh – your cake’s moisture depends on it!
- Drain that pineapple like your life depends on it: Squeeze out every last drop of juice with your hands or a fine mesh strainer. Too much liquid = sad, dense cake (ask me how I know).
- Room temp ingredients matter: Cold eggs and cream cheese don’t play nice. Take everything out about an hour before baking – except the butter, which can soften faster.
- Mix with a light hand: Overmixing develops gluten and makes your cake tough. Stop folding when you still see a few flour streaks – they’ll disappear in the oven.
- Cool completely before frosting: I know it’s hard to wait, but warm cake melts frosting into a sad puddle. Pop layers in the fridge for 30 minutes if you’re impatient like me.
- Toast those pecans: Just 5 minutes in a 350°F oven brings out their flavor like you wouldn’t believe. Let them cool before sprinkling.
- Frosting too soft? Chill it for 15 minutes if your kitchen’s warm. Too thick? Add milk a teaspoon at a time until it spreads like dream.
My biggest tip? Have fun with it! This cake is forgiving, so don’t stress about perfection. Some of my best batches came from happy accidents – like the time I accidentally doubled the cinnamon (now that’s a happy mistake!).
Variations and Substitutions
Now, I know we all have those moments when we’re halfway through a recipe and realize we’re missing an ingredient – been there, done that! Here are my tried-and-true swaps that’ll save your honey bun carrot cake without sacrificing flavor:
- Nut lovers unite: Not a pecan person? No problem! Walnuts work beautifully, or try toasted almonds for a different crunch. My cousin swears by hazelnuts in hers – just chop them nice and fine.
- Gluten-free twist: I’ve made this with a 1:1 gluten-free flour blend (the one with xanthan gum already added) with fantastic results. The texture stays wonderfully moist – my gluten-sensitive friends couldn’t even tell the difference!
- Oil options: Ran out of vegetable oil? Melted coconut oil (measure it in liquid form) adds a lovely subtle flavor, or use all butter for extra richness. Just know the crumb will be a tad denser.
- Pineapple panic: In a pinch, unsweetened applesauce works instead of pineapple – you’ll lose that tangy note, but the moisture stays perfect. My neighbor’s kids actually prefer this version!
Remember, baking’s all about making it work with what you’ve got. The first time I made this cake, I accidentally used brown sugar instead of white – and guess what? It was delicious! So don’t be afraid to play around once you’ve mastered the original.
Serving and Storing Honey Bun Carrot Cake with Cinnamon Cream Frosting
Okay, let’s talk about the best part – eating this glorious cake! But first, a few insider tips to make sure every slice is as perfect as the first. This honey bun carrot cake truly shines when served at room temperature – that’s when all those warm spices and creamy frosting flavors really pop. I usually take it out of the fridge about 30 minutes before serving (if I’ve stored it there).
Now, about storing leftovers (if you’re lucky enough to have any!). The cream cheese frosting means this beauty needs to live in the fridge. Just cover it loosely with plastic wrap or pop it in a cake carrier, and it’ll stay fresh for about 3 days. Pro tip: press a piece of parchment paper against any cut edges to keep them from drying out.
Want to get ahead? You can absolutely freeze the unfrosted cake layers! Wrap each cooled layer tightly in plastic wrap, then aluminum foil, and they’ll keep beautifully for up to 3 months. Thaw overnight in the fridge when you’re ready to frost and serve. No reheating needed – this cake tastes amazing cold or at room temp!
One last thing – if you’re transporting this cake to a party (prepare for compliments!), chill it for at least an hour first. This helps the frosting set so it won’t slide around in transit. I always bring an offset spatula for touch-ups – because let’s be real, I usually sneak a taste in the car!
Nutritional Information
Now, I’m no nutritionist, but I know some of you like to keep track of these things (especially after that second slice you swore you wouldn’t eat!). Here’s the scoop on what’s in this honey bun carrot cake with cinnamon cream frosting – just remember, these are estimates and can vary based on your specific ingredients:
- Per serving (1 slice):
- Calories: 450 kcal
- Total fat: 22g (10g saturated)
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 40g
- Protein: 5g
- Sodium: 300mg
Let’s be real – this isn’t health food, but those carrots totally count as a vegetable, right? And between you and me, life’s too short to skip the cream cheese frosting. Everything in moderation – including moderation! Just enjoy each delicious bite and maybe take an extra walk tomorrow.
Common Questions About Honey Bun Carrot Cake with Cinnamon Cream Frosting
I get so many questions about this cake whenever I make it – and I love sharing all my little secrets! Here are the answers to the ones I hear most often:
Can I use pre-shredded carrots to save time?
Oh honey, I know those bagged carrots are tempting, but trust me – fresh is best! Pre-shredded carrots are drier and often coated to prevent sticking, which means they won’t give your cake that amazing moisture. Take the extra few minutes to grate them fresh – your taste buds will thank you!
Help! My frosting is too runny – how do I fix it?
Don’t panic! This happens to me sometimes when my kitchen’s too warm. First, pop the frosting in the fridge for 15-20 minutes to firm up. If it’s still too soft, add more powdered sugar a quarter cup at a time until it holds its shape. And next time, make sure your butter and cream cheese aren’t too soft when you start!
Can I turn this into cupcakes instead of a layer cake?
Absolutely! This batter makes about 24 perfect cupcakes. Just fill the liners 2/3 full and bake for 18-22 minutes. They’re adorable with a swirl of frosting and a pecan half on top. I actually made them for my niece’s birthday last year – total hit with the kids (and let’s be honest, the adults too).
Why did my cake layers sink in the middle?
This usually means either the oven door was opened too early (resist the urge to peek before 25 minutes!) or the batter was overmixed. Next time, gently fold just until combined, and make sure your baking powder and soda are fresh. A little dip in the center is normal though – that’s what frosting is for!
Can I make this cake ahead of time?
You sure can! The unfrosted layers freeze beautifully for up to 3 months (wrap them tight!). Or assemble the whole cake 1-2 days ahead and keep it refrigerated. The flavors actually get better as they mingle – just like my grandma always said, “Good cakes need time to get acquainted!”
Share Your Creations
Nothing makes me happier than seeing your versions of this honey bun carrot cake come to life! Whether it’s your first time baking or your fiftieth, I’d love to celebrate your kitchen wins with you. Snap a photo of that gorgeous layered masterpiece (or that slightly lopsided but oh-so-delicious first attempt – we’ve all been there!) and tag me on Instagram @BakingWithHeart. I promise to cheer you on!
And if you loved this recipe as much as my family does, would you do me a huge favor? Leave a star rating and quick review – it helps other bakers find this recipe and gives me those warm fuzzies knowing I’m helping create sweet memories in your kitchen too. Some of my favorite recipe tweaks have come from reader suggestions, so don’t be shy about sharing your brilliant ideas!
Happy baking, friends! May your cakes always rise and your frosting always swirl just right. Now go enjoy that first glorious bite – you’ve earned it!
Print
Irresistible Honey Bun Carrot Cake with 2 Secret Bites
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful carrot cake layered with cinnamon cream cheese frosting, topped with chopped pecans for a delightful crunch.
Ingredients
- 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
- 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)
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy release.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together the vegetable oil, melted butter, and eggs until smooth. Add in the carrots, crushed pineapple, and vanilla extract.
- Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar one cup at a time, mixing well.
- Stir in the vanilla extract and cinnamon. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
- Place one layer of cake on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and repeat the frosting, then add the third layer and frost the top and sides.
- Sprinkle the chopped pecans on top for a delightful crunch.
Notes
- Fresh Carrots: Using freshly grated carrots gives better moisture and flavor.
- Don’t Overmix: Mixing too much can lead to a dense cake. Stir just until ingredients are combined.
- Drained Pineapple: Excess juice can make the batter too wet, so drain well for a perfect balance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg