Hornet'S Nest Carrot Cake

• Cake:
• 3 cups milk
• 1 (4.6 ounce) package cook and serve vanilla pudding mix
• 2 large carrots, grated
• 3/4 cup raisins, divided
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons ground allspice
• 1 (15.25 ounce) package carrot cake mix
• 1 (5 ounce) package glazed pecans, divided
• Frosting:
• 1 1/2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese
• 1/2 cup butter, melted
• 1 tablespoon vanilla extract

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.

milk, carrots, raisins, ground cinnamon, ground allspice, carrot cake, pecans, frosting, sugar, cream cheese, butter, vanilla

Taken from www.allrecipes.com/recipe/257241/hornets-nest-carrot-cake/ (may not work)