Cheese Cake Recipe Honeybun Carrot Cake With Cheesecake Filling

I call this my cozy kitchen magic. We start with a soft carrot crumb that hums with cinnamon and a light hint of ginger. In the center sits a calm ribbon of cheesecake that stays cool and creamy even after the first slice. A warm honey kiss finishes the top and keeps each bite tender. The house smells like a hug and yes I always cut a second piece. This cheese cake recipe grew from two cravings on the same rainy afternoon. I wanted the pull of a honey bun and the comfort of carrot cake. The swirl lands between the two and feels right at home. It fits small birthdays and slow Sundays. If you bake for a small crowd you can echo the idea with a 6 inch cheesecake recipe or pair it with a 6 inch chocolate cake recipe for contrast. For folks who collect Best Carrot Recipes this one earns a spot. It uses simple steps that sit well in Cake Baking Recipes and it sparks new Cake Flavor Ideas without a long shopping list. If you like Cakes Recipes Easy this bake keeps the work steady and clean. You whisk you fold you breathe and then you share. That is the whole plan.

Table of Contents

• 1) Key Takeaways
• 2) Easy Honeybun Carrot Cake With Cheesecake Filling Recipe
• 3) Ingredients for Honeybun Carrot Cake With Cheesecake Filling
• 4) How to Make Honeybun Carrot Cake With Cheesecake Filling
• 5) Tips for Making Honeybun Carrot Cake With Cheesecake Filling
• 6) Making Honeybun Carrot Cake With Cheesecake Filling Ahead of Time
• 7) Storing Leftover Honeybun Carrot Cake With Cheesecake Filling
• 8) Try these Dessert next
• 9) Honeybun Carrot Cake With Cheesecake Filling
• 10) Nutrition

1) Key Takeaways

We bake a cozy cake that joins soft carrot crumb and a cool cheesecake ribbon. I use a cheese cake recipe base that keeps the center smooth and bright. I repeat cheese cake recipe in my notes so I do not drift from the method. The honey on top sets a gentle gloss and the cinnamon wakes up the crumb. Lila shares this with a calm tone and a steady hand on Lila Cooks where you can read more at Lila Cooks.

We keep the steps short and clear so the batter moves with ease from bowl to pan. The swirl stays neat with one slow pass. The crumb stays tender with fine grated carrots. The taste lands warm and bright with pineapple and spice. Two pans give layers that stack clean and slice well.

You can match this bake with a small party or a quiet night in. A good slice sits well with tea. A second slice tends to happen. The cake keeps in the fridge and does not dry out. That helps on busy weeks and calm weekends.

2) Easy Honeybun Carrot Cake With Cheesecake Filling Recipe

I like a plan that fits real life. This mix uses pantry sugar oil eggs flour spice carrots and a bit of pineapple. A cheese cake recipe thread runs through the center which gives a cool rich bite in each forkful. I say cheese cake recipe twice here since it anchors the whole idea and keeps our focus tight.

We keep bowls light and tools simple. One whisk one spatula two pans. The batter folds fast and stays glossy. The filling blends smooth with room temp cream cheese. I breathe and keep the pace slow so lumps fade and air stays gentle.

This bake welcomes short keywords like cheesecake carrot cake and cream cheese and it also meets longtail needs like honey bun carrot cake and carrot cake with cheesecake filling and honey cinnamon cream cheese icing. I write as Lila on Lila Cooks and I test this often in my own oven so the steps read true.

3) Ingredients for Honeybun Carrot Cake With Cheesecake Filling

All purpose flour gives the crumb soft structure and keeps the bite light and pleasant with each forkful

Baking powder and baking soda lift the batter and keep the rise steady so the cake stays even

Fine salt balances sweet notes and pulls spice forward so the flavor reads clear

Cinnamon nutmeg and a touch of ginger bring warmth that pairs with carrot and honey in a clean way

Granulated sugar and brown sugar add sweet depth and help hold moisture inside the crumb

Vegetable oil keeps the crumb tender and helps the cake stay soft after a night in the fridge

Eggs bind the batter and give a smooth slice that does not crumble on the plate

Vanilla extract rounds sharp edges and brings a gentle bakery note that feels homey

Finely grated carrots melt into the mix and leave sweet earth notes without tough strands

Crushed pineapple well drained adds bright juice and keeps each bite lively without making the crumb wet

Toasted pecans bring a soft crunch and a nutty scent that lifts the whole slice

Cream cheese forms the creamy center that follows a classic cheesecake recipe idea in a simple way

Sour cream and a spoon of cornstarch keep the filling silky and stable so it cuts clean

Honey gives a warm glaze that tastes like a soft honey bun and adds shine on the final coat

Powdered sugar and butter whip into a smooth icing that spreads easily over cool layers

4) How to Make Honeybun Carrot Cake With Cheesecake Filling

step 1 Heat the oven to three two five. Line and grease two round pans. Set them on a sheet for easy handling.

step 2 Whisk flour leaveners salt and spices in one bowl. Keep the mix close so it blends fast later.

step 3 In a second bowl whisk sugars oil eggs and vanilla until smooth. The shine tells you it is ready.

step 4 Fold dry mix into wet mix in two rounds. Stop when the streaks fade. Stir in carrots pineapple and nuts.

step 5 Beat cream cheese sugar sour cream and cornstarch until silky. Add egg and mix just to blend. This follows a simple recipe for cheesecake feel inside the cake.

step 6 Divide batter between pans. Spoon filling in a wide ring. Swirl once with a butter knife to set a clean ribbon.

step 7 Bake until the cake springs back and a tester from the cake crumb comes out clean. Cool in pans then on racks.

5) Tips for Making Honeybun Carrot Cake With Cheesecake Filling

Use room temp dairy for a smooth center. Cold blocks fight the whisk and leave lumps. Warm the cream cheese until it yields to a spoon with little push.

Grate carrots fine so they blend into the crumb. Big shreds stay firm and cut the slice. Fine shreds melt and keep the bite soft.

Make one gentle swirl. Many swirls blend the layers. One pass gives that neat ring that people love. This small act honors the cheese cake recipe spirit without extra work.

6) Making Honeybun Carrot Cake With Cheesecake Filling Ahead of Time

I often bake the layers one day and frost the next. The chill sets the crumb and helps the slice stay sharp. Wrap each layer tight and let them rest in the fridge.

Mix the icing the same day you frost. Fresh icing spreads smooth and keeps a clean edge. If the bowl sits in the fridge stir it well so the honey loosens again.

The filling holds firm which comes from a classic creamy cheese cake recipe idea. That steadiness helps when you travel with the cake to a friend house or a small party.

7) Storing Leftover Honeybun Carrot Cake With Cheesecake Filling

Set the cake in a covered box and chill it. The crumb stays soft for three days and the ribbon stays smooth. A quick rest on the counter before serving wakes the spice.

For longer storage wrap slices and freeze them. Thaw in the fridge. The slice still eats tender and the icing keeps its shape.

Crumbs from the board taste great over yogurt. A small spoon of icing turns into a sweet dip for fruit. No waste here and plenty of small treats.

8) Try these Dessert next

9) Honeybun Carrot Cake With Cheesecake Filling

Cheese Cake Recipe Honeybun Carrot Cake With Cheesecake Filling

I call this my cozy kitchen magic. We start with a soft carrot crumb that hums with cinnamon and a light hint of ginger. In the center sits a calm ribbon of cheesecake that stays cool and creamy even after the first slice. A warm honey kiss finishes the top and keeps each bite tender. The house smells like a hug and yes I always cut a second piece. This cheese cake recipe grew from two cravings on the same rainy afternoon. I wanted the pull of a honey bun and the comfort of carrot cake. The swirl lands between the two and feels right at home. It fits small birthdays and slow Sundays. If you bake for a small crowd you can echo the idea with a 6 inch cheesecake recipe or pair it with a 6 inch chocolate cake recipe for contrast. For folks who collect Best Carrot Recipes this one earns a spot. It uses simple steps that sit well in Cake Baking Recipes and it sparks new Cake Flavor Ideas without a long shopping list. If you like Cakes Recipes Easy this bake keeps the work steady and clean. You whisk you fold you breathe and then you share. That is the whole plan.

Prep Time30 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Cuisine: American

Keywords: 6 inch cheesecake recipe, 6 inch chocolate cake recipe, Best Carrot Recipes, Cake Baking Recipes, Cake Flavor Ideas, Cakes Recipes Easy, carrot cake, cheese cake recipe, cream cheese icing, honey bun cake

Servings: 12 slices

Author: Lila

Ingredients

For the Carrot Cake Layers

• 2 cups all purpose flour spooned and leveled
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup packed brown sugar
• 1 and 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 4 large eggs at room temperature
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots well packed
• 1/2 cup crushed pineapple well drained
• 3/4 cup toasted pecans chopped

For the Cheesecake Filling

• 24 ounces cream cheese softened
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup sour cream
• 1 large egg at room temperature
• 1 and 1/2 teaspoons vanilla extract
• 1 pinch fine salt

For the Honey Cinnamon Cream Cheese Icing

• 1/2 cup unsalted butter softened
• 8 ounces cream cheese softened
• 2 cups powdered sugar sifted
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1 pinch fine salt
• 1/2 teaspoon ground cinnamon

Instructions

Bake the Cake and Filling

1. Heat oven to 325 F. Grease two 9 inch round pans. Line bottoms with parchment. Lightly flour the sides.
2. Whisk flour baking powder baking soda salt cinnamon nutmeg and ginger in a large bowl.
3. In a second bowl whisk brown sugar granulated sugar oil eggs and vanilla until smooth.
4. Fold the dry mix into the wet mix in two rounds. Stop when streaks fade.
5. Stir in carrots pineapple and pecans. The batter will be thick and glossy.
6. For the filling beat cream cheese and sugar until smooth and airy. Mix in cornstarch then sour cream. Beat in egg vanilla and salt until just combined.
7. Divide carrot batter between pans using about 2 and 1/4 cups per pan. Spoon the cheesecake filling in a wide ring over the batter then gently swirl once or twice. Do not overwork the swirl.
8. Bake until the cakes spring back and a tester from the cake portion comes out clean about 45 to 55 minutes. Cool in pans 15 minutes. Turn out and cool fully on racks.

Make the Icing and Finish

1. Beat butter and cream cheese until fluffy and pale.
2. Add powdered sugar in two rounds then honey vanilla salt and cinnamon. Beat until smooth and spreadable.
3. Level cake tops if needed. Place first layer on a plate. Spread a generous coat of icing. Set the second layer on top. Cover the whole cake with a thin coat. Chill 15 minutes. Add a final smooth coat and soft swirls.
4. Rest the cake 20 minutes before slicing so the cheesecake ribbon settles. Serve cool or at room temperature.

Notes

Pan choices Two 9 inch rounds give a tall slice. A 9 by 13 pan works too with a longer bake. Watch for a clean tester from the cake crumb not the cheesecake ribbon.
Texture tips Drain pineapple well. Grate carrots fine for a tight crumb. Room temp dairy keeps the filling smooth.
Make ahead The cake holds well in the fridge for two days. Bring to a gentle chill before serving. Wrap leftovers tight.
Swirl control One or two slow passes with a knife keep the ribbon clean. Too much motion blends the layers.
Nut swap Use walnuts or skip nuts if needed. Add a handful of coconut for a bakery style twist.

10) Nutrition

One slice gives about five four zero calories with a warm mix of carbs fat and protein that fits a treat. Sugar lands near four seven grams and sodium near three six zero milligrams.

Fat sits near two nine grams with about one two grams from saturated fat. Carbs read near six four grams with fiber near two grams. Protein settles near seven grams which comes from eggs nuts and dairy.

I bake test and taste as Lila for Lila Cooks which you can find at Lila Cooks. I keep notes to help you bake with calm hands and a happy plate.