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Indulge in the delectable delight of "Hornets' Nest Carrot Cake," a culinary masterpiece that tantalizes taste buds with its unique blend of flavors and textures. This exceptional cake draws inspiration from the iconic Southern tradition of hummingbird cake, featuring a moist and flavorful carrot cake base studded with juicy pineapple and crunchy pecans. The crowning glory is a luscious cream cheese frosting, swirled with caramel and crowned with toasted pecans, creating an irresistible symphony of flavors and textures in every bite.
In addition to the classic Hornets' Nest Carrot Cake recipe, this article presents a delightful collection of variations that cater to different dietary preferences and culinary curiosities. Embark on a culinary adventure with the delectable Gluten-Free Hornets' Nest Carrot Cake, crafted with almond and coconut flour to accommodate gluten-sensitive palates. Experience the delightful fusion of flavors in the Tropical Hornets' Nest Carrot Cake, where pineapple, mango, and coconut harmonize beautifully. Indulge in the decadent Vegan Hornets' Nest Carrot Cake, a plant-based rendition that maintains the rich and indulgent qualities of the original without compromising taste.
For those seeking a healthier alternative, the article offers a guilt-free pleasure with the Lightened-Up Hornets' Nest Carrot Cake, featuring reduced sugar and fat content without sacrificing flavor. Experiment with the unique and captivating flavors of the Maple-Bacon Hornets' Nest Carrot Cake, where salty bacon and sweet maple syrup create an irresistible savory-sweet combination. Discover the autumnal charm of the Pumpkin Hornets' Nest Carrot Cake, where pumpkin puree and warm spices evoke the essence of fall. Last but not least, satisfy your chocolate cravings with the Chocolate Hornets' Nest Carrot Cake, a decadent treat that combines the classic flavors of carrot cake with rich chocolate for an unforgettable taste experience.
Embark on a culinary journey with "Hornets' Nest Carrot Cake" and its captivating variations. Whether you prefer classic, gluten-free, tropical, vegan, lightened-up, maple-bacon, pumpkin, or chocolate, there's a recipe here to tantalize your taste buds and create lasting memories in the kitchen.
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WORLD'S BEST CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Five stars all the way! I always get rave reviews whenever I serve this cake! It makes amazing cupcakes too!
Provided by Norine Rogers
Categories Desserts & Sweets
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 328 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 251 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CARROT CAKE NEST COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 30 cookies
Number Of Ingredients 18
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
We don't say "best" carrot cake lightly. We really mean it.
Provided by Southern Living Editors
Categories Desserts
Time 2h20m
Yield 1 (9-inch) cake
Number Of Ingredients 15
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
A wonderfully moist, perfectly spiced carrot cake recipe. This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time. Be sure to check out the how-to video!
Provided by Sam Merritt
Categories Cake
Time 1h10m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 slice (calories calculated with frosting but without optional nuts), Calories 533 kcal, Carbohydrate 86 g, Protein 7 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 88 mg, Sodium 448 mg, Fiber 2 g, Sugar 65 g, UnsaturatedFat 9 g
HORNET'S NEST CAKE
This Hornet's Nest Cake is a cake mix recipe made with vanilla instant pudding and butterscotch chips. With just 5 ingredients, this vanilla cake recipe is easy but totally tasty!
Provided by Jessica - The Novice Chef
Categories Cake
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 276 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 381 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HORNETS NEST CAKE
Super easy to make and a great snack cake. Different variations can be made such as walnuts instead of pecans, chocolate chips instead of butterscotch--only limited by imagination.
Provided by Dixie from Kansas
Categories Dessert
Time 45m
Yield 1 9X12, 12 serving(s)
Number Of Ingredients 5
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
Make and share this Wasp's Nest Cake recipe from Food.com.
Provided by BrendaM
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 4
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.
Nutrition Facts : Calories 4730.4, Fat 177.8, SaturatedFat 102.3, Cholesterol 78.8, Sodium 4622.6, Carbohydrate 739.3, Fiber 6.3, Sugar 522.4, Protein 46.8
Tips:
- Mise en place: Before you start baking, measure and prep all of your ingredients and tools. This will help you stay organized and ensure that you don't miss anything.
- Follow the recipe carefully: This recipe is designed to yield a moist, flavorful carrot cake. Be sure to follow the instructions carefully to ensure the best results.
- Use fresh ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic or locally-sourced ingredients.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The ideal temperature for baking carrot cake is 350 degrees Fahrenheit. Baking the cake at a higher temperature will cause the outside to overcook before the inside is done.
- Let the cake cool completely before frosting: This will help the cake to set properly and prevent the frosting from melting.
Conclusion:
This recipe for Hornet's Nest Carrot Cake is a delicious and impressive dessert that is perfect for any occasion. With its moist, flavorful cake and creamy, tangy frosting, this cake is sure to be a hit with your family and friends. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!
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