I can't wait for you to try this recipe!

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.

Prep Time: 15 Min

Cook Time: 40 mins


– 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

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. – 

Step 1

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 2

Cut the cake into cubes. Place half of the cake into the bottom of the trifle bowl.

Step 3

Top with half of the cream cheese mixture. Repeat the layers of cream cheese mixture and cake.

Step 4

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Hi, I'm Angela! I'm the Founder and content creator at About a Mom. I live in sunny Florida with my little girl. If you are seeking ideas and inspiration for family fun, mealtime, travel, or fun things to do in Florida, you will find it here.