ORANGE-GINGER CARROT CAKE

Orange-Ginger Carrot Cake image

Put a fragrant twist on dessert with Orange-Ginger Carrot Cake! Use crystallized ginger and zest from an entire orange for this Orange-Ginger Carrot Cake.

Provided by My Food and Family

Categories Recipes

Time 1h55m

Yield 16 servings

Number Of Ingredients 11

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)
1 cup chopped 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

Steps:

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.

Nutrition Facts : Calories 470, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g