Hornet's Nest Carrot Cake recipe
All Recipes Dessert Recipes Cakes Carrot Cake RecipesIngredients
- 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 caloriescarbohydrate: 66.8 gcholesterol: 74.9 mgfat: 24.9 gfiber: 2.8 gprotein: 10.2 gsaturatedFat: 11.9 gservingSize: -sodium: 494.3 mgsugar: 48.5 gtransFat: : -unsaturatedFat: : -
Directions Hornet's Nest Carrot Cake
Directions
-
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.