Hornet's Nest Carrot Cake recipe

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Ingredients

3 cups milk
1 (4.6 ounce) package cook and serve vanilla pudding mix
2 large carrots, grated
¾ cup raisins, divided
1 tablespoon ground cinnamon
1 ½ teaspoons ground allspice
1 (15.25 ounce) package carrot cake mix
1 (5 ounce) package glazed pecans, divided
1 ½ cups confectioners' sugar
1 (8 ounce) package cream cheese
½ cup butter, melted
1 tablespoon vanilla extract

Nutrition Info

526 calories
carbohydrate: 66.8 g
cholesterol: 74.9 mg
fat: 24.9 g
fiber: 2.8 g
protein: 10.2 g
saturatedFat: 11.9 g
servingSize: -
sodium: 494.3 mg
sugar: 48.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Bring milk to a boil in a saucepan, stirring constantly. Pour in pudding mix and remove saucepan from heat. Stir in grated carrots, 1/2 cup raisins, cinnamon, and allspice. Cool mixture until lukewarm, 5 to 10 minutes. Stir in carrot cake mix to form a thick batter.

  3. Pour batter into the prepared pan. Scatter 2 tablespoons raisins and half of the pecans on top.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool to room temperature, about 30 minutes.

  5. Combine confectioners' sugar, cream cheese, butter, and vanilla extract in a large bowl, beat until frosting smooth. Spread frosting over cooled cake. Top with remaining raisins and pecans.

Recipe Yield

1 9x13-inch pan

Recipe Note

This recipe puts a delightful carrot cake spin on a traditional hornet's nest cake, which takes the flavor of the cake and bakes it into the consistency of a brownie or bread pudding. Cut into small, bite-sized squares for a crowd-pleasing party dessert or just grab a fork and dig in straight from the baking dish, I'm not here to judge!

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