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| Hornet's Nest Carrot Cake |
"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!"
Ingredients :
- Cake:
- 3 cups milk
- 1 (4.6 ounce) package cook and serve vanilla pudding mix
- 2 large carrots, grated
- 3/4 cup raisins, divided
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 (15.25 ounce) package carrot cake mix
- 1 (5 ounce) package glazed pecans, divided
- Frosting:
- 1 1/2 cups confectioners' sugar
- 1 (8 ounce) package cream cheese
- 1/2 cup butter, melted
- 1 tablespoon vanilla extract
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H35M |
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- 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.
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