Hornets Nest Carrot Cake Recipes

HORNET'S NEST CAKE (WITH TRIPLE CHOCOLATE CAKE VARIATION)

Steps:

• Cook pudding with the milk as directed on package and let it cool.
• Preheat oven to 350.
• Spray a 9x13x2" baking pan with non-stick spray.
• Combine the prepared pudding and the dry cake mix, mixing until well blended.
• Spread batter in the prepared pan.
• Sprinkle top evenly with the nuts and the butterscotch chips.
• Bake for 25 minutes.
• Triple Chocolate Version: Substitute chocolate pudding mix for the vanilla and chocolate or devil's food cake mix for the yellow cake mix; use chocolate, butterscotch or peanut butter chips and nuts of your choice.

WORLD'S BEST CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour two or three 8 inch pans, depending on if you are doing a two layer or three layer cake. You can make either two thicker 8 inch cakes or three thinner layers. It's up to you and the desired look you're trying to achieve.
• In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
• Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
• Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended.
• Pour into prepared 8 inch cake rounds, bake at 350 degrees for 35 minutes. Check to see if done. If finger lightly pressed in center bounces back it is done.
• Allow to cool in cake pans. Invert onto cake plate and frost each layer.
• 1/2 cup butter (softened)
• 8 oz. cream cheese (softened)
• 1 tsp vanilla extract
• 1 lb. powdered sugar
• Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.

CARROT CAKE NEST COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, cinnamon, ginger, cloves and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined, then beat in the carrots and walnuts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Roll tablespoonfuls of dough into balls, then roll in the coconut. Arrange 1 inch apart on the prepared baking sheets. Make a deep indentation in the centers with the handle of a wooden spoon. Bake, switching the pans halfway through, until the cookies are set and the coconut is golden brown, 22 to 25 minutes. Let cool completely on the pans.
• Meanwhile, make the filling: Beat the cream cheese, butter and vanilla in a medium bowl with a whisk until light and fluffy. Mix in the confectioners' sugar until fluffy. Refrigerate until ready to use. Transfer the filling to a resealable plastic bag. Snip a corner and pipe the filling into the indentation of each cookie. Top with jelly beans.

HONEY CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
• To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.

THE BEST CARROT CAKE

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
• Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
• Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
• Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
• Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
• To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

HORNETS NEST CAKE

Steps:

• Grease a 9x13 baking dish and preheat oven to 350.
• mix pudding mix into milk and cook pudding according to package directions.
• let cool a bit and add dry cake mix into pudding and mix well.
• pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts.
• bake at 350 for 35-40 minutes.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.