Orange-Ginger Carrot Cake Recipe

Name: Orange-Ginger Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (2-layer size) spice cake mix; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 2 large carrots, shredded (about 2 cups) King Sooper's 1 lb For $0.99 thru 02/09; 1 cup chopped PLANTERS Pecans, toasted, divided; 1/2 cup chopped crystallized ginger; zest from 1 orange; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 cup powdered sugar; 1-1/2 cups thawed COOL WHIP Whipped Topping; 1/3 cup yellow colored sugar; 33 JET-PUFFED Marshmallows, cut diagonally in half

Servings: persons

1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 large carrots, shredded (about 2 cups) King Sooper's 1 lb For $0.99 thru 02/09
1 cup chopped PLANTERS Pecans, toasted, divided
1/2 cup chopped crystallized ginger
zest from 1 orange
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/3 cup yellow colored sugar
33 JET-PUFFED Marshmallows, cut diagonally in half

1
Heat oven to 350 degrees F.
2
Grease and flour 2 (9-inch) round pans.
3
Prepare cake batter as directed on package.
4
Add dry pudding mix; beat 2 min.
5
Stir in carrots, 1/2 cup nuts, ginger and orange zest.
6
Pour into prepared pans.
7
Bake 30 to 35 min.
8
or until toothpick inserted in centers comes out clean.
9
Cool cakes in pans 10 min.
10
Remove to wire racks; cool completely.
11
Beat cream cheese and powdered sugar in large bowl with mixer until blended.
12
Whisk in COOL WHIP.
13
Stack cake layers on plate, filling with 3/4 cup cream cheese frosting.
14
Use remaining frosting to frost top and side of cake.
15
Place colored sugar in large resealable plastic bag.
16
Add marshmallow halves, in batches; close bag, then shake gently to evenly coat cut sides of marshmallows.
17
Arrange marshmallows on cake as shown in photo.
18
Press remaining nuts into frosting around bottom edge of cake.

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kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pkg. (2-layer size) spice cake mix, 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding, 2 large carrots, shredded (about 2 cups) King Sooper's 1 lb For $0.99 thru 02/09, 1 cup chopped PLANTERS Pecans, toasted, divided, and more.

Yes, Orange-Ginger Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange-Ginger Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions