Carrot Cake HoneyBun

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.

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

In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.

Add the eggs one at a time, beating well after each addition.

Stir in the grated carrots, crushed pineapple, walnuts or pecans (if using), and vanilla extract.

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

Bake the Carrot Cake:

Pour the batter into the prepared baking dish and smooth the top.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack.

Prepare the HoneyBun Glaze:

In a small saucepan, melt the butter over medium heat.

Stir in the granulated sugar and milk. Bring to a boil and cook for 2-3 minutes, stirring constantly.

Remove from heat and stir in the vanilla extract and honey until smooth and well combined.

Assemble the HoneyBun:

Once the cake has cooled, pour the warm HoneyBun Glaze evenly over the top.

If desired, sprinkle additional chopped nuts on top for garnish.

Serve:

Slice and serve your Carrot Cake HoneyBun. Enjoy the delicious blend of flavors and textures!