Orange-Ginger Carrot Cake

• 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.

cake mix, carrots, pecans, ginger, zest from, cream cheese, icing sugar, topping, yellow coloured sugar, jet

Taken from www.kraftrecipes.com/recipes/orange-ginger-carrot-cake-176100.aspx (may not work)