Carrot Cake Honey Bun

Alright, this Carrot Cake Honey Bun? It’s everything you love about classic carrot cake—warm spices, shredded carrots, and that cozy texture—swirled with a sweet, sticky honey glaze that makes each bite so soft and gooey.

I baked it for brunch one weekend, and honestly? It disappeared faster than I expected. That swirl of cinnamon and honey running through the soft carrot cake layers? Pure comfort with a little extra indulgence.

It’s easy to pull together, too. Just mix the batter, swirl in the honey filling, bake, and drizzle with a light glaze. Let’s make it together—you’re gonna fall in love with this cozy, spiced twist on a classic treat!

Why You’ll Love This Recipe

• Comforting Flavor with a Twist: It has the familiar taste of carrot cake—cinnamon, nutmeg, and carrot sweetness—combined with the gooey, melt-in-your-mouth swirl found in honey buns.
• No Mixer Needed: Though you can use a mixer, this recipe comes together easily by hand, making it great for a quick bake or a spontaneous afternoon project.
• Upgraded Box Mix: Starting with a carrot cake mix saves time, while the added carrots, milk, eggs, and cinnamon elevate the texture and flavor to homemade quality.
• Versatile & Crowd-Friendly: You can serve this cake warm, at room temperature, or even chilled from the fridge. It’s perfect for parties, potlucks, or cozy Sunday mornings.
• Stays Moist for Days: Thanks to the oil and milk in the batter, this cake keeps its soft, moist crumb for several days—ideal for make-ahead baking.

What You Need to Know Before You Start

Prep Time: About 20 minutes
This includes shredding the carrots, preparing the cake mix, making the swirl mixture, and pouring it into the pan.

Bake Time: Approximately 40–45 minutes
Oven times may vary slightly depending on your pan material or your oven’s true temperature. A toothpick inserted in the center should come out with a few moist crumbs, but no raw batter.

Cooling + Glazing Time: About 10–15 minutes
Let the cake cool before adding the glaze. This keeps it from soaking in completely and helps it sit beautifully on top.

Total Time: About 1 hour 10 minutes

Servings:
This recipe makes a 9×13-inch cake, which cuts into 12 to 16 slices depending on your portion size. Ideal for families or gatherings.

Difficulty Level:
Very beginner-friendly. The steps are simple and forgiving, with no advanced techniques required. Even first-time bakers can expect great results.

Required Kitchen Tools

To get the best outcome with minimal stress, here’s what you’ll want on hand:

• Box Grater or Food Processor – for freshly shredding the carrots. Pre-shredded packaged carrots are not recommended, as they tend to be dry and lack flavor.
• Mixing Bowls – at least one large and one medium for combining the batter and swirl mixture.
• Spatula or Whisk – to stir the batter and fold in ingredients.
• Measuring Cups and Spoons – accurate measuring is key for baking consistency.
• 9×13-Inch Baking Dish – glass, ceramic, or metal all work; greased well with butter or non-stick spray.
• Oven – preheated to the correct temperature ensures even rising and baking.
• Cooling Rack – for bringing the cake to room temperature before glazing.
• Small Bowl & Spoon (for Glaze) – a basic vanilla glaze requires no special tools.

Ingredients for Carrot Cake Honey Bun

Each ingredient plays a specific role in creating that perfect, bakery-style texture and flavor:

For the Cake:

• 1 box carrot cake mix (15.25 oz): This provides the base flavor and structure. Choose a brand with real spice elements like cinnamon or nutmeg.
• 1 cup freshly grated carrots: Adds natural sweetness, texture, and moisture. Use the fine side of your grater.
• ½ cup vegetable oil: Keeps the cake soft and tender. Neutral oils like canola work, too.
• ½ cup whole milk: Makes the batter richer and adds a creamy texture. You can substitute 2% if needed.
• 4 large eggs: Provide structure, richness, and help bind the batter together. Room temperature eggs mix more evenly.
• 1 teaspoon ground cinnamon: Boosts the warm spice notes already in the cake mix for more homemade flavor.
• ½ cup chopped pecans or walnuts (optional): Adds crunch and nutty flavor. Toasting the nuts before adding them enhances their taste.

For the Brown Sugar Swirl:

• ½ cup light brown sugar, packed: This gives the swirl its signature sweetness and caramel-like depth.
• 1 tablespoon ground cinnamon: Essential for that classic honey bun flavor.

For the Vanilla Glaze:

• 1 cup powdered sugar (sifted if lumpy): Forms the base of the glaze. Sifting ensures smooth consistency.
• 2 tablespoons milk: Use just enough to thin the sugar to a pourable glaze.
• ½ teaspoon pure vanilla extract: Adds flavor and depth to the icing.

Variations for Carrot Cake Honey Bun

• Add Pineapple: Mix in ¼ cup of crushed pineapple (well-drained) for extra moisture and a subtle tang.
• Swap the Nuts: If you’re not a fan of walnuts or pecans, try chopped almonds or skip the nuts altogether for a smoother texture.
• Cream Cheese Glaze Option: Instead of the vanilla glaze, blend 4 oz cream cheese with 1 cup powdered sugar and 2 tablespoons milk for a tangy, richer finish.
• Add Raisins or Coconut: Stir in ⅓ cup of golden raisins or sweetened shredded coconut to the batter for a more traditional carrot cake flavor.
• Mini Bundt Cakes or Muffins: Use the same batter to make individual servings—adjust baking time to 20–25 minutes.

How to Make Carrot Cake Honey Bun Step-by-Step Instructions

1. Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish with butter or non-stick spray. You can also line it with parchment paper for easier removal.

2. Make the Brown Sugar Swirl

In a small bowl, stir together:

• ½ cup light brown sugar
• 1 tablespoon cinnamon

Set this mixture aside. This will be layered into the cake for the signature swirl.

3. Prepare the Carrot Cake Batter

In a large mixing bowl, combine:

• 1 box carrot cake mix
• 1 cup freshly grated carrots
• ½ cup vegetable oil
• ½ cup milk
• 4 eggs
• 1 teaspoon ground cinnamon
• (Optional) ½ cup chopped nuts

Using a whisk or hand mixer on low speed, stir until the mixture is smooth and fully combined, but avoid overmixing. The batter should be thick but pourable.

4. Layer the Batter and Swirl

• Pour half of the batter into the prepared baking dish and spread it evenly with a spatula.
• Sprinkle the entire brown sugar-cinnamon mixture evenly over this bottom layer.
• Carefully spoon the remaining batter over the top and gently spread to cover the swirl layer.
• Use a butter knife to lightly swirl the batter in a zigzag motion—this creates that classic honey bun look without fully mixing the layers.

5. Bake the Cake

• Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
• If you’re using a glass dish, baking time might be slightly longer. Begin checking at 40 minutes.

6. Cool the Cake

• Allow the cake to cool in the pan for about 10–15 minutes on a wire rack.
• While the cake is cooling slightly, prepare the glaze.

7. Make and Add the Glaze

In a small bowl, whisk together:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Adjust consistency if needed: add a bit more sugar for a thicker glaze or a splash more milk to thin it out.

• Drizzle the glaze evenly over the slightly warm cake using a spoon or small spatula.
• Let it set for at least 10 more minutes before slicing.

How to Serve Carrot Cake Honey Bun

This cozy cake is versatile and fits into many moments—from a holiday breakfast spread to a mid-afternoon coffee break.

• Warm for Breakfast: Slightly reheat individual slices and serve with a hot cup of coffee, tea, or a glass of milk.
• Afternoon Snack: Its soft crumb and sweet glaze make it a satisfying mid-day treat, especially when chilled or at room temperature.
• Dessert with a Twist: Top a slice with a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet indulgent dessert.
• Brunch Table Favorite: Slice it into smaller squares and include it in your brunch buffet alongside quiche, fresh fruit, and savory options.

Storing Carrot Cake Honey Bun

This cake stores beautifully, keeping its moisture and flavor intact for several days.

Short-Term Storage:

• Room Temperature: Keep the cake covered tightly with plastic wrap or in an airtight container for up to 2 days.
• Refrigerator: Store leftovers in the fridge for up to 5 days. The glaze firms up a bit, but the cake stays soft.

Reheating:

• Microwave slices for 10–15 seconds to gently warm and soften the glaze. This revives the fresh-from-the-oven feel.

Freezing:

• Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container.
• Freeze for up to 2 months.
• To serve, thaw at room temperature for a few hours, or microwave briefly until warm.

Tips and Tricks for Success

• Use Freshly Grated Carrots: Pre-shredded carrots tend to be dry and won’t add the same moisture and flavor. Grate them just before adding to the batter.
• Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing can lead to a dense cake.
• Check for Doneness Carefully: Use a toothpick to check the center. You’re looking for moist crumbs—not raw batter—to avoid overbaking.
• Swirl, Don’t Stir: When creating the brown sugar layer, use a knife to gently swirl. Don’t fully mix it in, or you’ll lose that distinct ribbon of sweetness.
• Let It Cool Slightly Before Glazing: If the cake is too hot, the glaze will melt into the surface. Slight cooling helps it set properly and adds that classic drizzle look.

Nutrition

Here’s an approximate breakdown per serving (based on 12 slices):

Nutrient	Amount (per slice)
Calories	320
Total Fat	15g
Saturated Fat	2g
Carbohydrates	43g
Sugar	27g
Protein	4g
Fiber	1g
Cholesterol	55mg
Sodium	300mg

Note: Nutrition will vary slightly depending on the brand of cake mix and optional ingredients used.

Carrot Cake Honey Bun FAQs

Can I use pre-shredded carrots?
It’s not recommended. Freshly grated carrots are moister and more flavorful, which helps the cake stay soft.

Can I make this cake in advance?
Yes! It holds up well for up to 5 days in the fridge or 2 months in the freezer.

Can I use cream cheese frosting instead?
Absolutely. A simple cream cheese glaze or frosting would pair beautifully.

Can I make this gluten-free?
You can try using a gluten-free carrot cake mix, but texture may vary slightly.

Why is my glaze too runny?
Add more powdered sugar, 1 tablespoon at a time, until you reach the right consistency.