Hornet'S Nest Carrot Cake – a delicious recipe with milk, carrots, raisins, ground cinnamon, ground allspice, carrot cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
987
kcal
Calories
55
g
Fat
103
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Cake:, 3 cups milk, 1 (4.6 ounce) package cook and serve vanilla pudding mix, 2 large carrots, grated, and more.
Yes, Hornet'S Nest Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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