Honeybun Carrot Cake

Ingredients

For the Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 cup vegetable oil

1 cup brown sugar, packed

¾ cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 cups finely grated carrots

½ cup crushed pineapple, drained

½ cup chopped pecans or walnuts (optional)

½ cup honey

For the Cream Cheese Glaze:

4 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup powdered sugar

2 tablespoons honey

1-2 tablespoons milk (to adjust consistency)

1 teaspoon vanilla extract

For Garnish:

Extra chopped pecans

Pinch of cinnamon

Instructions

1. Prepare the Cake Batter:

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots, crushed pineapple, and chopped pecans (if using). Stir in the honey.

2. Bake the Cake:

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan.

3. Make the Cream Cheese Glaze:

In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.

Add the powdered sugar, honey, vanilla extract, and milk (1 tablespoon at a time) until the glaze reaches a pourable consistency.

4. Assemble the Cake:

Drizzle the cream cheese glaze generously over the cooled carrot cake.

Sprinkle with chopped pecans and a pinch of cinnamon for extra flavor and decoration.

5. Serve and Enjoy:

Slice and serve this sweet, spiced Honeybun Carrot Cake as a perfect dessert or tea-time treat!

Tips:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Let the cake come to room temperature before serving for the best flavor.

Add raisins or shredded coconut to the batter for extra texture.

Enjoy this moist, tender, and sweet Honeybun Carrot Cake with its rich cream cheese glaze and a touch of honey. A dessert full of warmth and flavor!