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