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Ginger Carrot Cake

1 pkg.  (2-layer size) spice cake mix
1 pkg.  (3.4 oz.)  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.) Cream Cheese, softened
1 cup  powdered sugar
1-1/2 cups  thawed  Whipped Topping
1/3 cup  yellow colored sugar
33   Marshmallows, cut diagonally in half
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 whipped topping. 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.

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