Honeybun Carrot Cake with Cinnamon Cream Icing

Here’s a delightful recipe for Honeybun Carrot Cake with Cinnamon Cream Icing. This cake is moist, flavorful, and perfect for any special occasion or a simple family gathering!

Honeybun Carrot Cake with Cinnamon Cream Icing: A Sweet Delight

Hello, Kitchies! If you love a delicious, moist carrot cake with a sweet twist, you’re in for a treat with this Honeybun Carrot Cake. This cake combines traditional carrot cake flavors with a creamy cinnamon icing that will have everyone coming back for seconds!

The inspiration for this cake comes from my love for both carrot cake and the classic honeybun. The combination results in a beautifully moist cake with a hint of sweetness and a delightful cinnamon frosting on top. It’s perfect for Easter, birthdays, or simply as a decadent dessert to enjoy at home.

Let’s dive into this irresistible recipe!

Resume of the Recipe

This Honeybun Carrot Cake with Cinnamon Cream Icing features a moist and flavorful carrot cake enhanced with cinnamon, topped with a creamy cinnamon icing. It’s a perfect dessert for any occasion, combining the richness of carrots and warm spices with a sweet, creamy finish.

Why This Honeybun Carrot Cake Recipe

Selling Points:

• Moist and Flavorful: A combination of fresh carrots, spices, and a touch of honey gives this cake its delectable flavor.
• Creamy Cinnamon Icing: The cinnamon cream icing adds a perfect finishing touch, making it extra special.
• Perfect for Any Occasion: Ideal for celebrations, gatherings, or even as a sweet treat for yourself.

What You Need For Honeybun Carrot Cake

Ingredients:

For the Carrot Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots (about 4-5 medium carrots)
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1 teaspoon vanilla extract

For the Cinnamon Cream Icing:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed)
• 1 teaspoon ground cinnamon

How to Make Honeybun Carrot Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch or two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until well combined.
3. Add Wet Ingredients: In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla extract. Add the wet mixture to the dry ingredients and stir until just combined. Fold in any nuts if using.
4. Bake: Pour the batter into the prepared baking pan(s). Bake for 30-35 minutes for round pans or 40-45 minutes for a 9×13 pan, or until a toothpick inserted in the center comes out clean.
5. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

How to Make Cinnamon Cream Icing

1. Cream the Butter: In a large mixing bowl, beat the softened butter until creamy.
2. Add Sugar and Cinnamon: Gradually mix in the powdered sugar and ground cinnamon. Add vanilla extract.
3. Adjust Consistency: Add milk, one tablespoon at a time, until you reach your desired icing consistency.
4. Frost the Cake: Once the cake has cooled completely, use a spatula to frost the top (and sides, if using round pans) with the cinnamon cream icing.
5. Serve: Slice and serve your delicious Honeybun Carrot Cake. Enjoy!

Tips For Honeybun Carrot Cake

• Grate Fresh Carrots: Freshly grated carrots will yield the best flavor and texture.
• Don’t Overmix: Be careful not to overmix the batter; mixing just until combined helps keep the cake tender.
• Storage: Store the cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.

Substitutions and Variations

• Nuts: If you’re not a fan of nuts, feel free to omit them or substitute with raisins or coconut.
• Flour: Whole wheat flour can be used for a healthier option, though it may change the texture slightly.
• Icing: Swap the cinnamon for cocoa powder for a chocolate frosting variation.

Make a Healthier Version

For a lighter version of this cake, you can reduce the sugar by half or use a sugar substitute. You can also use unsweetened applesauce in place of some of the oil to reduce fat content.

Closing For Honeybun Carrot Cake

And there you have it—a scrumptious Honeybun Carrot Cake with Cinnamon Cream Icing that is sure to impress! Whether you’re celebrating a special occasion or just treating yourself, this cake is a delightful combination of flavors and textures. Enjoy baking, and don’t forget to share it with family and friends!

Frequently Asked Questions For Honeybun Carrot Cake

1. Can I use whole wheat flour instead?
   Yes, you can substitute whole wheat flour, but the texture might be denser.
2. How can I tell when the cake is done baking?
   Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.
3. Can I freeze this cake?
   Yes! Wrap it tightly in plastic wrap and then aluminum foil to freeze for up to 3 months. Thaw in the refrigerator overnight when ready to serve.
4. What can I use instead of crushed pineapple?
   Unsweetened applesauce can be used as a substitute for crushed pineapple, but it may alter the flavor slightly.
5. Is it possible to make this cake without eggs?
   Yes, you can substitute eggs with flax eggs or applesauce (1/4 cup for each egg).
6. What’s the best way to store leftover cake?
   Store in an airtight container at room temperature for up to 3-4 days or in the refrigerator.
7. Can I add coconut to the cake?
   Yes! Adding shredded coconut can enhance the flavor and texture of the cake.
8. How should I soften butter for the icing?
   Leave it at room temperature for 1-2 hours or microwave it for about 10 seconds, just until soft (not melted).
9. Can I make mini versions of this cake?
   Absolutely! You can use a muffin tin to make mini carrot cakes; just adjust the baking time to around 18-20 minutes.
10. What can I serve this cake with?
    It’s delicious on its own but can be perfectly complemented by a scoop of vanilla ice cream or whipped cream.
11. Do I need to peel the carrots?
    No, if you wash them thoroughly, there’s usually no need to peel the carrots; you will shred the skin along with the carrot.
12. How do I make the frosting fluffier?
    Beat the butter and sugar for a longer time until light and fluffy, making sure to incorporate plenty of air.

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Enjoy baking and savoring your Honeybun Carrot Cake with Cinnamon Cream Icing!