Hornets Nest Carrot Cake Recipe

Hornets Nest Carrot Cake Recipe

  • 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
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
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