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Carrot Cake Dessert Recipe

Carrot Cake Trifle

About a Mom
A delicious blend of scrumptious carrot cake and fluffy white cream cheese filling!
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Course Dessert
Cuisine American


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


  • 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.
Keyword Carrot Cake Trifle
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