Honey Bun Carrot Cake with Cinnamon Cream Cheese Frosting offers a delightful twist on classic carrot cake—imagine the aroma and sweetness of a honey bun, wrapped within a spiced, moist carrot layer cake. Early data shows carrot-based desserts often outperform chocolate ones for repeat enjoyment in family gatherings. But what makes this cake truly special is the synergy of warm spices, juicy pineapple, cream cheese frosting with cinnamon notes, and a crunchy pecan topping. It satisfies nostalgic cravings while bringing something new to the table. In just a few minutes of prep, you can whip this up and see firsthand how this recipe delivers both flavor and comfort in every bite.
Why You’ll Love This Recipe
- Layered texture & flavor: Moist cake layers studded with bits of pineapple and carrot, perfectly balanced by thick, luscious cinnamon cream cheese frosting.
- Warm and cozy spices: A blend of cinnamon, nutmeg, ginger, and cloves evoke those beloved honey bun flavors.
- Crowd-pleaser: Elegant yet homely—ideal for birthdays, potlucks, or a weekend treat to impress family and friends.
- Kid-approved: The sweet, soft cake and frosting are beloved by kids, while adults appreciate the deep flavor complexity.
- Make-ahead ease: Bake ahead or refrigerate; assemble within 24 hours for easy hosting.
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup vegetable oil
- ½ cup melted butter
- 4 large eggs
- 2 cups finely grated carrots
- ½ cup crushed pineapple, thoroughly drained
- 1 tsp vanilla extract
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1–2 Tbsp milk (optional, to thin if needed)
Topping
- ½ cup chopped pecans
How to Make the Honey Bun Carrot Cake
Step 1: Prepare the Cake Layers
- Preheat your oven to 350 °F (175 °C). Lightly grease and line three 8-inch round cake pans with parchment paper for easy removal.
- Combine the dry ingredients—flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves—in a large mixing bowl.
- In a separate bowl, combine vegetable oil, melted butter, and eggs; whisk until smooth.
- Fold in grated carrots, well-drained pineapple, and vanilla extract.
- Gently mix wet into dry just until combined (avoid overmixing to keep cake tender).
- Divide batter evenly into the three pans. Bake 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes; then transfer to wire racks to cool completely.
Step 2: Make the Cinnamon Cream Cheese Frosting
- Beat cream cheese and butter together until silky smooth.
- Gradually incorporate the powdered sugar, adding one cup at a time and blending thoroughly after each addition.
- Stir in vanilla extract and ground cinnamon.
- If frosting is too stiff, add milk 1 Tbsp at a time until you’ve reached your desired consistency.
Step 3: Assemble the Cake
- Place the first cake layer on your serving platter. Generously frost the top.
- Add the second layer, frost again, then place the third layer.
- Frost the top and sides of the cake.
- Finish with a sprinkle of chopped pecans on top to add crunch and enhance visual appeal.
Helpful Tips
- Fresh carrots matter – Grating fresh carrots boosts moisture and bright flavor much more than pre-shredded bagged ones.
- Proper pineapple drainage – Too much juice can make the batter goopy or under-baked. Press or pat dry before adding.
- Don’t overmix – A few dry streaks are better than a dense, heavy cake.
- Warm or room-temp ingredients – Let eggs, butter, and cream cheese come to room temp to ensure smoother mixing.
Substitutions and Variations
- Oil swap: For a healthier fat option, replace vegetable oil with canola or light olive oil.
- Gluten-free: Substitute an all-purpose GF flour blend (1:1) that contains xanthan gum.
- Nut-free topping: Leave off pecans or swap for toasted coconut or seeds if nut allergies are a concern.
- Spice variations: Add a pinch of cardamom or swap nutmeg for mace to tweak the flavor profile.
- Fruit variation: Add 1/2 cup raisins or chopped dates for extra chew and sweetness.
- Vegan version: Use flax eggs (4 Tbsp ground flax + 12 Tbsp hot water), plant-based butter and cream cheese, and a vegan frosting sugar.
Frequently Asked Questions
Can I bake this as cupcakes instead?
Yes! Line two muffin tins with liners; bake cupcakes for 18–22 minutes at 350 °F until a toothpick comes out clean.
How do I make this ahead?
Bake the layers a day ahead. Tightly wrap and refrigerate. Make frosting and assemble the cake 6–12 hours later. Store the frosted cake in the fridge.
Can I freeze the cake?
Absolutely. Freeze the cake layers unwrapped in freezer-safe bags for up to 2 months. Thaw in the fridge overnight before frosting.
Why is my cake dry?
Most likely a result of overbaking. Reduce bake time by 2–4 minutes and use an oven thermometer if needed to ensure accurate temperature.
Can I reduce sugar?
For slightly less sweetness, try 1⅓ cups of granulated sugar. The cake will be less sweet but still moist and tender.
Storage Instructions
- Room temperature: At room temperature, store the decorated cake in an airtight container or cake dome for up to two days.
- Refrigerator: Keep in an airtight container or wrapped in plastic wrap for up to 5 days.
- Freezing: Wrap individual cake layers tightly and freeze for up to 2 months. Thaw overnight in the fridge. Once frosted, freeze for up to 1 month.
Conclusion
This Honey Bun Carrot Cake with Cinnamon Cream Cheese Frosting marries tender carrot cake with the nostalgic sweetness of a honey bun and a rich, cinnamon-infused frosting. With tender cake layers, bursts of pineapple, cozy spices, velvety frosting, and a pecan crunch, this treat offers both comfort and elegance in every bite. Whether for a family gathering, potluck, or indulgent weekend treat, it wins hearts every time.
Ready to bring this show-stopping cake to life? Preheat your oven, gather your ingredients, and bake a little warmth for those you love. Don’t forget to snap a pic, tag your friends, and drop your feedback below—or explore more of our spiced dessert recipes. Happy baking!
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Honey Bun Carrot Cake with Cinnamon Cream Cheese Frosting
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Honey Bun Carrot Cake is a spiced, ultra-moist dessert layered with cinnamon cream cheese frosting and topped with crunchy pecans. This cozy, crowd-friendly cake brings classic carrot cake flavors together with the sweet nostalgia of a honey bun. Perfect for birthdays, gatherings, or weekend baking.
Ingredients
Cake Layers:
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
½ cup vegetable oil (or canola/light olive oil)
½ cup melted butter
4 large eggs
2 cups finely grated carrots
½ cup crushed pineapple, drained
1 tsp vanilla extract
Cinnamon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
½ tsp ground cinnamon
1–2 tbsp milk (optional for consistency)
Topping:
½ cup chopped pecans
Instructions
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Preheat oven to 350°F (175°C). Lightly grease and line three 8-inch round pans with parchment paper.
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In a bowl, combine flour, sugar, baking powder, baking soda, salt, and spices.
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In another bowl, whisk oil, melted butter, and eggs until smooth. Stir in carrots, pineapple, and vanilla.
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Fold wet mixture into dry ingredients just until combined. Divide into pans.
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Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
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Beat cream cheese and butter until smooth. Add powdered sugar one cup at a time. Mix in vanilla and cinnamon. Thin with milk if needed.
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Assemble layers with frosting between each, then cover sides and top. Sprinkle with chopped pecans.
Notes
Freshly grated carrots offer more moisture and better texture.
Ensure pineapple is well-drained to avoid soggy cake.
Avoid overmixing to keep the cake light and fluffy.
For cupcakes, reduce bake time to 18–22 minutes.
- Prep Time: 25 minutes + + Time (Cooling/Assembly): 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 52g
- Protein: 5g