Carrot Cake Jello

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.

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About Victoria Belanger

10 Responses

  1. 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!!!

  2. chrissy marie

    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

  3. 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 ” | |

  4. Eliza

    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?

  5. Karen Kinnane

    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

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