Divine Honeybun Carrot Cake w Creamy Cheesecake Delight
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Description
Indulge in Divine Honeybun Carrot Cake paired w Creamy Cheesecake Delight A perfect blend offering a heavenly dessert experience for all
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup vegetable oil (or applesauce for a healthier option)
4 large eggs
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped nuts (walnuts or pecans; optional)
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon. In a separate bowl, mix the vegetable oil and eggs until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Gently fold in the carrots, crushed pineapple, and nuts.
In another bowl, beat the softened cream cheese with sugar until fluffy. Add the eggs, vanilla extract, and lemon juice, mixing until smooth and creamy.
Grease a 9×13 inch baking pan. Pour half of the carrot cake batter into the prepared pan. Carefully spread the cheesecake mixture over it, and finish with the remaining carrot cake batter on top. Use a fork to swirl the layers slightly for a marbled effect.
Bake in the preheated oven for 45 minutes or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
After the cake has cooled to room temperature, slice and serve plain, or drizzle with a honey glaze for an extra touch of sweetness.
