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Honey Bun Carrot Cake with Cinnamon Cream Frosting

A moist and flavorful carrot cake infused with honey and topped with a rich cinnamon cream frosting.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat sugar, honey, oil, and eggs until smooth. Gradually mix in dry ingredients.
  4. Fold in grated carrots, crushed pineapple, and walnuts (if using). Pour batter into prepared pan.
  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  6. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and cinnamon. Spread over cooled cake.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally