Best 7 Hornets Nest Carrot Cake Recipes

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.

BEST CARROT CAKE

Steps:

• Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
• Stir together first 4 ingredients.
• Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
• Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

THE BEST CARROT CAKE RECIPE

Steps:

• Preheat oven to 350F (175C) and prepare two 8-inch pans⁴ (see note for using different sized pans) by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
• In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).
• Add eggs, one at a time, stirring well after each addition.
• Stir in vanilla extract.
• Stir in carrots and nuts (if using) until ingredients are well-combined.
• Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs).
• Allow cakes to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
• Allow cake to cool completely before covering with cream cheese frosting.

HORNET'S NEST CAKE

Steps:

• Preheat oven to 350°F. Grease a 13×9 baking pan, set aside.
• In a large bowl, whisk together pudding mix and milk. Let sit 5 minutes until it firms up. Fold in the cake mix and stir until combined (a few lumps are ok).
• Pour batter into prepared pan and smooth the top with a spatula. Scatter the butterscotch chips and pecans on top of cake batter.
• Bake cake for 35 to 40 minutes - until it springs back when lightly pressed with fingers. Remove from oven and let cake cool on wire rack for 30 minutes before serving.
• Store this cake in baking dish (covered in aluminum foil) at room temperature for up to 1 week.

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.

WASP'S NEST CAKE

Steps:

• On the stovetop, mix pudding with milk and bring to a boil.
• Dump in box of cake mix.
• Stir and pour into a greased 9x13-inch pan.
• Sprinkle on butterscotch morsels.
• Bake in 350° oven for 30 minutes.
• Let cool; serve.