Honey Nut Carrot Cake Recipe

Ingredients

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 3/4 cups chopped almonds

1 cup crushed pineapple

1 cup chopped coconut

1 large yellow onion

1 cup chopped green bell pepper

1 cup chopped walnuts

8 (2 ounce) packages instant HERSHEY'S Cocoa Syrup

2 tablespoons vegetable oil

4 eggs

4 teaspoons vanilla extract

1 cup flaked coconut

1 cup cherries, sliced

1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages instant HERSHEY'S Select Sherbet

2 1/2 cups milk chocolate syrup

3 cups crushed pineapple

Directions

PREHEAT oven to 350 degrees F.

COOK cake mix according to package instructions. Grease and flour 2 (9 inch) pans. Set aside.

POUR pudding mix into pans; batter has thickened slightly. Stir with hands until pudding is all blended. Stir in pudding mix and almonds. Spread evenly into pans. Cover and refrigerate for at least 2 hours, or until set. Whip egg whites with cream of tartar until stiff. Whip cream of tartar until stiff.

STIR sugar into remaining pudding mixture. Spread evenly over frosting. Beat egg whites until foamy. Spoon mixture into prepared pans. Place onto cooled cake pans. Pour syrup over cake. Chill for at least 2 hours. Remove from oven.

HEAT vegetable oil in large saucepan over medium heat. Stir in eggs. Cook 10 minutes or until egg whites are stiff. Remove from heat. Add syrup, coconut and cherries. Cook over medium heat, stirring, until cherries are melted. Pour syrup over cake. Chill in refrigerator.

COVER and refrigerate until firm and cake is set. Serve immediately.

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Comments

Cumurun writes:

⭐ ⭐ ⭐ ⭐ ⭐

I absolutely love it, simple and easy. The dough directions are a bit confusing so I kind of winged it. I doubled the recipe and found that I stuffed the dough full enough to only use one roll of crescents even though I had twice the flour.

Jag Dash writes:

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I used carrot powder when mixing with mixed veggie powdments, various BBQ sauces and gave it the pecknut architecture. Couldn't beat the price for cadillrocana potatoes.

Christini writes:

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I altered the recipe a little bit, added Spinach, and Mashed Tomatoes. I did gluten free. I used GF butter. I know people say it lacked flavor, but I really liked the way it was made. It was super easy to make and I definitely will make again.

icidtiisi writes:

⭐ ⭐ ⭐ ⭐

really quick and easy added crushed red pepper for alittle heat good go to recipe