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Blogger News: Orange-Ginger Carrot Cake 5.1.15

Put a fragrant twist on your next carrot cake with crystallized ginger and the zest from an entire orange.

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About

Prep Time: 40min.
Total Time: 1hr. 55min.
Servings: 16 servings
 
What You Need
 

  • 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) 
  • 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


Make It
 

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

 
Kitchen Tips
 
Size Wise
This delicious twist on carrot cake is sure to please. And since it makes enough for 16 servings, it's the perfect dessert to serve at your next party or family gathering.
 
Substitute
Prepare using any color of sugar. Or, be creative and use a variety of colors.
 
How to Store
Keep frosted cake refrigerat
 



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