Honeybun Carrot Cake Layers (Print Version)
# Ingredients:
→ Carrot Cake
01 -
2 ½ cups all-purpose flour
02 -
1 ½ tsp baking soda
03 -
1 tsp baking powder
04 -
2 tsp cinnamon
05 -
½ tsp nutmeg
06 -
½ tsp salt
07 -
1 cup brown sugar
08 -
¾ cup granulated sugar
09 -
¾ cup vegetable oil
10 -
4 large eggs
11 -
1 tsp vanilla extract
12 -
2 cups grated carrots
13 -
½ cup sour cream
14 -
½ cup chopped pecans (optional)
→ Cheesecake Filling
15 -
16 oz cream cheese, softened
16 -
½ cup granulated sugar
17 -
1 tsp vanilla extract
18 -
1 large egg
→ Cinnamon Cream Cheese Icing
19 -
8 oz cream cheese, softened
20 -
½ cup unsalted butter, softened
21 -
3 cups powdered sugar
22 -
1 tsp vanilla extract
23 -
1 tsp cinnamon
24 -
2-3 tbsp milk (adjust for consistency)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In another bowl, beat brown sugar, granulated sugar, and oil until combined. Add eggs and vanilla. Fold in grated carrots, sour cream, and pecans. Gradually add dry ingredients until well mixed.
02 -
Beat cream cheese, sugar, vanilla, and egg until smooth.
03 -
Pour half of the carrot cake batter into the pans. Spread the cheesecake filling evenly over the batter. Add the remaining carrot cake batter on top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
04 -
Beat cream cheese and butter until fluffy. Add powdered sugar, cinnamon, vanilla, and milk, beating until smooth.
05 -
Spread icing between the layers and over the cake. Garnish with pecans. Slice and serve.
# Notes:
01 -
Ensure the cream cheese is softened for a smooth filling and icing.