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. (4-serving size) Jell-O Vanilla Instant Pudding; 2 large carrots, shredded (about 2 cups); 1 cup chopped pecans, toasted, divided; 1/2 cup chopped crystallized ginger; zest from 1 orange; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1 cup icing sugar; 1-1/2 cups thawed Cool Whip Whipped Topping; 1/3 cup yellow coloured sugar; 33 Jet-Puffed Marshmallows, cut diagonally in half

Servings: persons

1 pkg. (2-layer size) spice cake mix
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
2 large carrots, shredded (about 2 cups)
1 cup chopped pecans, toasted, divided
1/2 cup chopped crystallized ginger
zest from 1 orange
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup icing sugar
1-1/2 cups thawed Cool Whip Whipped Topping
1/3 cup yellow coloured 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 centres comes out clean.
9
Cool cakes in pans 10 min.
10
Remove to wire racks; cool completely.
11
Beat cream cheese and icing 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 coloured 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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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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. (4-serving size) Jell-O Vanilla Instant Pudding, 2 large carrots, shredded (about 2 cups), 1 cup chopped 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.

Orange-Ginger Carrot Cake

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