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+ servings
Carrot Cake Trifle in glass serving bowl

Carrot Cake Trifle

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
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12


For the cake

  • 15.25 oz package carrot cake mix
  • 1 cup water
  • 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


  • Preheat the oven to 350 degrees. Prepare a 9x13 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.