This Carrot Cake Trifle recipe offers a delicious blend of scrumptious carrot cake and whipped cream cheese filling. It will be a hit at any dinner party!
When I have the time, I like to try a new take on a common recipe. Take carrot cake, for example. The treat is really good as is. But when it’s prepared as a Carrot Cake Trifle, it’s even better! Imagine layers of fluffy white cream cheese filling between the scrumptious cake.
Doesn’t a trifle dessert just look so fancy? And it doesn’t take much longer to prepare than traditional carrot cake. It’s just layering the ingredients rather than icing the cake and being finished. This single serve mixed berry trifle recipe is another favorite of mine.
I mean, really, take a look at these pictures and tell me this wouldn’t be a hit with your family and friends!
As for the garnish, I highly recommend pineapples or raisins, since their sweetness complement the spice of the carrot cake well!
Ingredients:
For the cake:
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- ⅔ cup applesauce
- 4 eggs
- 1 cup shredded carrots
For the filling:
- 1 (8 ounce) package cream cheese, softened
- ½ cup powdered sugar
- ½ cup shredded coconut
- ½ cup chopped pecans
- ½ cup crushed pineapple, well drained
- 1 (8 ounce) container frozen whipped topping, thawed
For garnish:
- 1 (8 ounce) container frozen whipped topping, thawed
- Additional coconut, shredded carrots, pineapple, pecans, etc. as desired
Directions:
Step 1: Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Cut the cake into cubes. Place half of the cake into the bottom of the trifle bowl.
Step 6: Top with half of the cream cheese mixture. Repeat the layers of cream cheese mixture and cake.
Step 7: Top the trifle with the additional frozen whipped topping and garnish as desired.
Carrot Cake Trifle Recipe
Ingredients
For the Cake:
- 1 pkg carrot cake mix (15.25 ounce)
- 1 cup water
- 2/3 cup applesauce
- 4 eggs
- 1 cup shredded carrots
For the Filling:
- 1 pkg cream cheese, softened (8 ounces)
- 1/2 cup powdered sugar
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup crushed pineapple, well drained
- 1 pkg frozen whipped topping, thawed (8 ounces)
For Garnish:
- 1 pkg frozen whipped topping, thawed (8 ounces)
- 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 cake into the bottom of the trifle bowl.
- Top with half of the cream cheese mixture. 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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