You might be surprised to learn that The Jello Mold Mistress has a day-job. As much as I wish I could make jello full time, it doesn’t fully support my fancy lifestyle the high cost-of-living in Brooklyn. That said, I just landed a new day-job that I am very exciting about which means that jello has take a backseat for the past couple of weeks. But, with the holidays coming up, I wanted to take the time to post more stuff! This recipe can be found in my book Hello Jell-O!. It’s an autumn inspired jello that mixes carrots and cream cheese with the warm flavors of vanilla and cinnamon and would make a great addition to the Thanksgiving dessert table. Have a safe and happy Thanksgiving!
First Layer:
1 tablespoon (1 envelope) unflavored gelatin powder
1/2 cup cold orange-carrot juice
1/2 cup boiling water
1/4 cup sugar
1 cup (8-ounce brick) cream cheese, softened
Second Layer:
1 tablespoon (1 envelope) unflavored gelatin powder
1/2 cup cold orange-carrot juice
1 cup boiling orange-carrot juice
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup finely grated carrots
1/2 cup chopped pecans or walnuts
To make the first layer, in a large bowl, sprinkle the gelatin evenly over the cold orange-carrot juice and allow the gelatin to absorb the juice for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Stir in the sugar. Beat in the cream cheese with an electric mixer until the mixture is smooth. Spoon into a 4-cup mold. Refrigerate until the gelatin is set, but not firm (It should stick to your finger when touched). Note: This layer may begin to set faster than the next layer can be prepared, so it may be best to leave it at room temperature until the next layer is nearly ready. If the first layer does begin to set faster than the second layer can be prepared, dip the mold into a pan of hot water to slow the setting or reheat the carrot juice and cream cheese mixture in a sauce pan until softened and pour it back into the mold and wait for it to become set, but not firm.
Meanwhile, to make the second layer, in a separate bowl, sprinkle the gelatin evenly over the cold orange-carrot juice and allow the gelatin to absorb the juice for 2 minutes. Add the boiling orange-carrot juice and stir until the gelatin is fully dissolved. Stir in the sugar, then the vanilla and cinnamon. Refrigerate until thickened to the consistency of a gel. Fold in the carrots and pecans. Gently spoon the mixture into the mold over the cream cheese layer. Refrigerate until firm. Unmold and serve.
The Jello Mold Mistress 
I brought this to every holiday party I went to last year. People thought it was a gag…until they tried it. It was a major hit and now I get requests! The perfect dessert for after a heavy meal, when you still want ‘a little something’ (and in the summer when you want something light and cool). Top with a little whipped cream and wait for Santa!!!
So glad that you and your friends enjoyed it. Actual carrot cake is not everyone’s favorite so the jello version can be a hard sell, but this one is quite tasty! Cheers and thank you!
I can’t wait to make this!!
Do you need a specific jello mold?
I have a fancy bunt pan that I don’t like to use because cake sticks to it no matter how much you grease it… and washing it, please, that’s an hour in itself.
Anyhow. Maybe this would work for a jello recipe and all the money I spent on that pan will not have been a waste!!
My many thanks,
Chrissy Marie
Hi Chrissy,
The recipe calls for a 4-cup jello mold which makes enough to serve 5 or 6 people (depending on how well they like it). I think most bundt pans are about 8 or 9 cups. You can measure by pouring water into the bundt pan using a measuring cup and keeping track of how many cups you’re pouring in. If you want to use the bundt pan and it’s 8 or 9 cups, you can just double the recipe but be mindful of how many people you are going to serve so it doesn’t go to waste. 🙂
If you don’t have a 4-cup mold, you can use a tupperware container or a small mixing bowl with a 4 cup capacity.
Good luck and enjoy!
thank you i lake i try to do
This is brilliant! I can’t wait to try this – thank you! Marion From: The Jello Mold Mistress of Brooklyn To: mgredmex@yahoo.com Sent: Saturday, November 21, 2015 3:58 PM Subject: [New post] Carrot Cake Jello #yiv0552981478 a:hover {color:red;}#yiv0552981478 a {text-decoration:none;color:#0088cc;}#yiv0552981478 a.yiv0552981478primaryactionlink:link, #yiv0552981478 a.yiv0552981478primaryactionlink:visited {background-color:#2585B2;color:#fff;}#yiv0552981478 a.yiv0552981478primaryactionlink:hover, #yiv0552981478 a.yiv0552981478primaryactionlink:active {background-color:#11729E;color:#fff;}#yiv0552981478 WordPress.com | Victoria Belanger posted: “You might be surprised to learn that The Jello Mold Mistress has a day-job. As much as I wish I could make jello full time, it doesn’t fully support my fancy lifestyle the high cost-of-living in Brooklyn. That said, I just landed a new day-job that I ” | |
Hi !!
I am going to try this recipe soon ! I want to know, Hhow is the best way to unmold this? Also how long can i keep this out without it falling apart?
To unmold, dip the mold in a basin of warm, not hot, water for about 15 to 20 seconds. Run your finger around the the inside rim of the mold to loose the gelatin. Place a moistened plate over the top of the mold and invert. Gently lift the mold off the gelatin. If it does not come free, turn it back over, dip it back in the warm water, and try again.
You can leave it out for probably about an hour or so, depending on how hot it in the room. If it started to sweat, put it back in the fridge. it will get firm again. Store any leftovers in an airtight container in the fridge. Good luck and enjoy!
Dear Friends in Jell-o! If you have difficulty unmolding, go to a few garage sales (or on to ebay) and buy a pale green Tupperware Jell-o mold with the snap on lid. Spray the inside and under side of the lid with light coating of PAM, and fill with gelatin mixture. Place in refrigerator. If there are solid ingredients, turn the mold every 20 minutes or so to keep the goodies distributed. Come time to unmold, you remove the big snap on lid, wet a plate with water (so you can slide Jell-o if necessary to center the mold) and place the plate on mold opening and invert. Then unsnap the small lid and the air will force the congealed salad out of the mold and onto the plate. Now there’s only two shapes of these, so you can’t get creative with shape, but they really make life easy in Jell-o land. DON’T GET THE PALE BLUE ONE BECAUSE IT WARPS IN HOT WATER. Make sure you get the pale green one with the bundt pan shape or the solid pale yellow one.
Karen Kinnane
[…] image via Jello Mold Mistress […]
I’ve been excited to make this recipe for Thanksgiving this year, but I have not been able to find orange-carrot juice in stores! I thought I’d just mix carrot juice with OJ–do you have any thoughts or tips on what proportions of the juices would be right?
I realize this reply is a little late, but better late than never! You can buy orange-carrot juice in health food grocery stores; it seems to be a staple.