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!

Nikita Aven


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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

526 calories; 24.9 g total fat; 75 mg cholesterol; 494 mg sodium. 66.8 g carbohydrates; 10.2 g protein; Full Nutrition