Best 2 Carrot Cake Trifle Recipes

**Carrot Cake Trifle: A Delightful Layered Dessert with an Abundance of Flavors**

Indulge in the delectable Carrot Cake Trifle, a multi-layered dessert that tantalizes the taste buds with its harmonious blend of flavors. This crowd-pleasing recipe combines the warmth of moist carrot cake, the creaminess of vanilla pudding, the tang of cream cheese frosting, and the crunch of toasted pecans to create an unforgettable treat. Discover the step-by-step guide to crafting this captivating trifle, along with delightful variations, including a gluten-free carrot cake option for those with dietary restrictions. Prepare to captivate your family and friends with this visually stunning and irresistibly delicious dessert that is perfect for any occasion.

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CARROT CAKE TRIFLE

Carrot Cake Trifle image

A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping.

Provided by Tomi Ann Hill

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 2h

Yield 16

Number Of Ingredients 11

Ingredients

1 (15.25 ounce) package carrot cake mix
1 cup water
⅔ cup vegetable oil
3 eggs
2 ½ cups milk
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup chopped almonds
1 cup shredded coconut
1 cup toffee baking bits (such as Heath®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
Spread almonds and coconut onto a baking sheet.
Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 44.7 g, Cholesterol 87.5 mg, Fat 35.4 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 14.2 g, Sodium 444.5 mg, Sugar 24.2 g

CARROT CAKE TRIFLE RECIPE - (4.4/5)

Carrot Cake Trifle Recipe - (4.4/5) image

Provided by jtoro_318

Number Of Ingredients 7

Ingredients

1 package (2 layer size) carrot cake mix
1 package (8 ounce) PHILADELPHIA Cream Cheese, softened
3 cups plus 2 tablespoons milk, divided
2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 ounce) Cool Whip Whipped Topping, thawed, divided
1/2 cup Planters Walnuts, chopped
20 Kraft caramels

Steps:

Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely. Loosen cake from sides of pan with knife. Gently remove cake from pan; place on cutting board. Cut cake crosswise in half. Cut one half into 3/4-inch cubes. Wrap remaining half tightly; reserve for another use. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 3 cups milk. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups Cool Whip. Layer half each of the cake cubes, pudding mixture and nuts in 2-1/2-qt. serving bowl; top with layers of remaining cake cubes, pudding mixture and Cool Whip. Refrigerate 2 hours. About 20 min. before serving dessert, microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Let stand 15 min. Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.

Tips:

Use Fresh Carrots: Fresh carrots impart a vibrant flavor and color to the carrot cake layers. Grating them finely ensures they blend seamlessly into the batter.
Cream Cheese Frosting: For a rich and creamy frosting, use a combination of cream cheese, butter, and powdered sugar. Beat them until light and fluffy before spreading it between the cake layers.
Soak Carrot Cake Cubes: Before assembling the trifle, soak the carrot cake cubes in a mixture of orange juice and Grand Marnier. This adds moisture and enhances the flavor of the cake.
Layer Wisely: Layer the trifle in a clear glass bowl or trifle dish, alternating between carrot cake cubes, cream cheese frosting, and pineapple tidbits. Finish with a generous layer of frosting.
Chill Before Serving: Refrigerate the trifle for at least 4 hours or overnight to allow the flavors to meld and the cake to soften. This makes it easier to slice and serve.

Conclusion:

The carrot cake trifle is an impressive dessert that combines the classic flavors of carrot cake with a creamy frosting and juicy pineapple. Its layered presentation makes it a visually appealing centerpiece for any occasion. Whether you're a fan of carrot cake or seeking a unique dessert to wow your guests, this trifle is sure to satisfy. With its ease of preparation and delightful taste, it's a recipe you'll find yourself turning to time and time again.