HORNET'S NEST CARROT CAKE

Hornet's Nest Carrot Cake image

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!

Provided by Nikita Aven

Categories Desserts Cakes Carrot Cake Recipes

Time 1h35m

Yield 12

Number Of Ingredients 12

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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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
Pour batter into the prepared pan. Scatter 2 tablespoons raisins and half of the pecans on top.
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.
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.

Nutrition Facts : Calories 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, Sodium 494.3 mg, Sugar 48.5 g