Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe

If you’re searching for a show-stopping dessert that’s soft, sweet, and just a bit nostalgic, this Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe is about to become your new favorite. Imagine all the best parts of a classic carrot cake—moist crumb, layers of warm spice, and flecks of sweet carrot—given a lovable twist with honey bun flavor and swirls of über-creamy cinnamon icing. From holiday feasts to spontaneous cravings, this cake is a celebration in every slice!

this Recipe

Ingredients You’ll Need

The beautiful thing about this cake is how humble pantry staples come together to create a truly special bite. Each ingredient is thoughtfully chosen to add complexity, moisture, or just the right pop of cinnamon warmth to the Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe.

• All-purpose flour: The foundation for a tender crumb and perfect structure.
• Baking powder and baking soda: These give the cake a lovely lift and ensure it’s never dense.
• Salt: Just a pinch heightens every sweet and spiced note in the mix.
• Ground cinnamon and nutmeg: Essential for that signature warm, cozy flavor redolent of both carrot cake and honey buns.
• Vegetable oil: Provides the moist, even texture you want in every bite.
• Brown sugar and granulated sugar: The combo adds depth; the molasses in brown sugar is especially magical here.
• Eggs: Bring richness and help the cake set beautifully.
• Vanilla extract: A dash of vanilla boosts all the other flavors—it’s the secret behind every great cake.
• Honey: Nods to the honey bun vibe with delicate floral sweetness in every bite.
• Grated carrots: The star ingredient for moisture and lovely speckled color.
• Crushed pineapple (drained): Adds brightness and another layer of moisture—don’t skip this for classic carrot cake texture!
• Chopped pecans (optional): Bring crunch and nutty flavor, plus they look so pretty on top!
• Cream cheese and unsalted butter: Make the icing rich, tangy, and ultra-velvety.
• Powdered sugar: Gives the cinnamon cream icing its sweetness and classic fluffy texture.
• Vanilla extract and ground cinnamon (for icing): Amplify the deliciously spiced, fragrant finish.
• Heavy cream: A splash makes the icing smooth and dreamy for easy spreading.

How to Make Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe

Step 1: Make the Cake

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan or a loaf pan—whichever you’re in the mood for. In one bowl, whisk together all those dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate, larger bowl, combine the oil, brown sugar, granulated sugar, eggs, vanilla, and honey until everything is glossy and well-blended. Gently fold the dry ingredients into the wet, working just until combined to keep your cake fluffy. Finally, stir in the grated carrots, drained pineapple, and pecans. Pour the batter into your prepared pan and bake for 40 to 45 minutes, checking for doneness with a toothpick in the center. Let that golden beauty cool completely before moving on.

Step 2: Make the Cinnamon Cream Icing

While your kitchen is filled with the dreamy aroma of baking, whip up the cinnamon cream icing. Use an electric mixer to beat together softened cream cheese and butter until they’re totally smooth and fluffy. Gradually add in the powdered sugar, vanilla extract, and ground cinnamon. When the icing looks a little too thick, drizzle in the heavy cream until it’s lusciously spreadable. This frosting is the crowning glory of the Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe—trust me, you don’t want to skimp!

Step 3: Assemble & Serve

Wait until the cake is fully cool before icing—it’s tough, I know, but this prevents the icing from melting and sliding. Spread or drizzle the cinnamon cream icing lavishly over the top (and sides, if you like), then finish with a sprinkle of extra chopped pecans for crunch. The contrast of spiced, tender crumb with tangy, creamy icing is pure heaven—slice and share or tuck in with a fork all to yourself!

How to Serve Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe

Garnishes

For that bakery-worthy look, I love scattering a handful of toasted pecans and an extra dash of cinnamon over the top right after spreading the icing. Sometimes, a drizzle of honey makes a great finishing touch, either zigzagged over the icing or offered on the side for guests who want a bit more sweetness.

Side Dishes

This cake shines on its own, but if you’re making a celebration out of it, consider pairing with a strong cup of coffee, spiced chai, or even freshly sliced oranges on the side—something bright and a little tart balances the richness. For a festive brunch, a fruit salad or yogurt parfait can round out the spread.

Creative Ways to Present

Want to make it extra special? Bake the batter as cupcakes or mini loaves for a grab-and-go treat. If you’re hosting a party, slice the cake into cubes, skewer with toothpicks, and serve as sweet “cake bites” with little bowls of icing for dipping. For a super-decadent dessert, add a scoop of vanilla ice cream right on top of a warm slice and watch the cinnamon cream icing melt just so!

Make Ahead and Storage

Storing Leftovers

Simply cover your cake tightly with plastic wrap or store slices in an airtight container in the refrigerator—it’ll keep beautifully for up to five days. A quick rest at room temperature before serving allows the icing to loosen up and the flavors to soften and bloom.

Freezing

If you’re making the Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe in advance, you can freeze the unfrosted cake for up to three months. Cool it completely, wrap it tightly in plastic and then foil, and freeze. Thaw overnight in the fridge, then add the fresh cinnamon cream icing before serving for best flavor and texture.

Reheating

To bring refrigerated cake slices back to that just-baked coziness, pop an individual piece (icing and all) in the microwave for 10 to 15 seconds. The icing will become super creamy, and the crumb will be perfectly tender. If serving a crowd, let the full cake come to room temperature for about an hour before enjoying.

FAQs

Can I use whole wheat flour instead of all-purpose?

You sure can! If you swap all or part of the flour for whole wheat, the cake will be a little denser and heartier, but still delicious. Just be sure to sift it well and maybe add a little extra moisture (a tablespoon of milk or pineapple juice works) if your batter feels thick.

What’s the secret to a super-moist carrot cake?

The combination of oil, honey, grated carrots, and pineapple in the Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe is what keeps this cake tender and moist for days. Don’t overmix the batter, and be sure to use fresh, juicy carrots for the best results.

Can I omit the pecans or swap for another nut?

Absolutely! If nuts aren’t your thing, just leave them out. Walnuts work beautifully as a sub, or you can even try shredded coconut for extra sweetness and texture. Go with what you love or what you have on hand!

How do I know when the cake is done baking?

A toothpick inserted in the center should come out clean or with just a few moist crumbs attached—watch closely towards the end of the baking time, as ovens vary. The edges will also pull gently away from the pan, and the top will spring back lightly when touched.

Can this cake be made as cupcakes?

Definitely! Just divide the batter evenly among lined muffin cups and bake at 350°F for about 20 to 23 minutes. This is a fantastic way to serve the Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe for parties or bake sales—each one gets its own cloud of cinnamon cream icing!

Final Thoughts

If your sweet tooth is calling for something nostalgic yet new, I can’t recommend this Honey Bun Carrot Cake with Cinnamon Cream Icing Recipe enough. It’s a keeper—a dessert that brings a smile every single time. Grab those pantry staples and get baking; your taste buds are in for a golden, cinnamon-kissed treat!