Orange-Ginger Carrot Cake - Kraft Recipes Top
Comida Kraft
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Orange-Ginger Carrot Cake

Prep Time
Total Time

16 servings

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

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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.


Prepare using any color of sugar. Or, be creative and use a variety of colors.

How to Store

Keep frosted cake refrigerated.


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Best Apples for Baking and Cooking

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 450
Total fat 21g
Saturated fat 7g
Cholesterol 55mg
Sodium 350mg
Carbohydrate 63g
Dietary fiber 2g
Sugars 48g
Protein 4g
% Daily Value
Vitamin A 45 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from i made it a second time i made this cake the 1st time about 2 years ago, but my 1st review was only recently posted due to website issues. as I was just invited to an easter dinner (and what goes better with bunnies than carrot cake?) I decided to reprise this recipe. it was still a showstopper. but that's not tasted fantastic (i'd forgotten how good it was). everyone was blown away with both the look and taste of the was so moist! it was a little time consuming with chopping candied ginger, zesting an orange, and toasting the nuts ( and, I used store-bought grated carrots but chopped them a bit). however, it was definitely worth the effort!
Date published: 2017-04-17
Rated 5 out of 5 by from stunning! I made this awhile back when it was the cover recipe in "the food and family" magazine. the hardest part was finding the colored sugars; so, I made my own by sprinkling a little food coloring in a sandwich bag with sugar in it and rubbing them together. it turned out exactly like the photo. and the birthday girl couldn't believe it was homemade!
Date published: 2017-04-04
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