Carrot Cake HoneyBun

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This Carrot Cake HoneyBun combines the warmth of classic carrot cake with the sweet, sticky goodness of a honeybun. The spiced cake is packed with grated carrots and walnuts, creating a rich and flavorful dessert. The cinnamon glaze drizzled over the top adds the perfect touch of sweetness to this comforting treat.

  1. Ingredients:
    For the cake:
  • 2 cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups grated carrots (about 3 medium-sized carrots)
  • 1 cup chopped walnuts (optional)
  • 1 cup raisins (optional)

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large mixing bowl, beat the sugar and vegetable oil together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, walnuts, and raisins (if using).
  5. Pour the batter into the prepared baking dish or bundt pan and smooth the top.
  6. 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 on a wire rack.
  7. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, vanilla extract, and cinnamon until smooth.
  8. Once the cake has cooled, drizzle the glaze evenly over the top of the cake. Serve and enjoy!

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 350 kcal per serving | Servings: 12 servings

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