This Carrot Cake Trifle shows you what happens when you combine two great desserts…pure bliss to satisfy any sweet tooth!
Layers of moist carrot cake are wedged between a sweet cream cheese filling containing chopped pecans, shredded coconut and crushed pineapple.
Forget having to make multiple desserts over Easter – this Carrot Cake Trifle is sure to delight everyone!
RECIPE TIPS
- Assemble your Carrot Cake Trifle in a clear glass bowl or dish to really showcase the different layers of this dessert.
- Instead of making one large carrot cake trifle, you could use this recipe to make mini carrot cake trifles as single servings which you serve in glasses or glass jars.
- If you want to get really creative with decorating your trifle, coat strawberries in orange colored chocolate to the top of your trifle, pushing them into the cream layer somewhat to resemble carrots sticking out of the ground. Be sure to leave the strawberry stems on to resemble the carrot leaves.
- Adding some speckled candy eggs is also a festive way to decorate your trifle!
How to Make Carrot Cake Trifle
- Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
- Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish.
- Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
- For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
- Cut the cake into cubes.
- Place half of the cream cheese mixture into the bottom of the trifle bowl. Top with half of the cake. Repeat the layers of cream cheese mixture and cake.
- Top the trifle with the additional frozen whipped topping and garnish as desired.
WHAT IS A CARROT CAKE TRIFLE?
- It’s pretty much exactly what it sounds like – a delicious mix between a moist carrot cake and a creamy trifle. It’s the perfect dessert for anyone who doesn’t like to choose between their favorites!
HOW SHOULD I STORE THIS CAKE?
- This Carrot Cake Trifle will keep well in the refrigerator for 2-3 days but anything longer than that may make your trifle ingredients a little soggy and mushy due to the cream and other wet ingredients used.
- When storing in the refrigerator, cover your dessert bowl tightly with plastic wrap or store leftovers in an airtight container.
CAN I FREEZE CARROT CAKE TRIFLE?
- I don’t suggest trying to freeze this carrot cake trifle as the creamy ingredients won’t hold up well. Both the freezing and thawing process will affect your dessert.
- You can, of course, make this dessert a day or two in advance and store it in the refrigerator if you’re looking for a way to save some time.
More Easter-Inspired Recipes
Carrot Cake Trifle
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
This Carrot Cake Trifle shows you what happens when you combine two great desserts…pure bliss to satisfy any sweet tooth!
Course:
Dessert
Cuisine:
Cake, Easter
Keyword:
holiday
Servings: 12
Ingredients
For the cake
- 15.25 oz package carrot cake mix
- 1 cup water
- ⅔ cup applesauce
- 4 eggs
- 1 cup shredded carrots
For the filling
- 8 oz package cream cheese, softened
- ½ cup powdered sugar
- ½ cup shredded coconut
- ½ cup chopped pecans
- ½ cup crushed pineapple well drained
- 8 oz container frozen whipped topping, thawed
For garnish
- 8 oz container frozen whipped topping, thawed
- Additional coconut shredded carrots, pineapple, pecans, etc. as desired
Instructions
-
Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
-
Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish.
-
Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
-
For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
-
Cut the cake into cubes.
-
Place half of the cream cheese mixture into the bottom of the trifle bowl. Top with half of the cake. Repeat the layers of cream cheese mixture and cake.
-
Top the trifle with the additional frozen whipped topping and garnish as desired.
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