Name: Carrot Cake Trifle
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: For the Carrot Cake:; 2 cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon salt; 1 cup granulated sugar; ½ cup brown sugar; ¾ cup vegetable oil; 4 eggs; 2 teaspoons vanilla extract; 2 cups grated carrots; ½ cup crushed pineapple, drained; ½ cup chopped walnuts (optional); For the Cream Cheese Filling:; 8 oz cream cheese, softened; 1 cup heavy cream; ½ cup powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; For Assembly:; ½ cup chopped walnuts (for topping); ½ cup shredded coconut (optional)

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Layers of moist Carrot Cake Trifle, creamy spiced cream cheese filling, and crunchy walnuts come together in this stunning trifle. Perfect for celebrations or as a make-ahead dessert, this trifle is a crowd-pleaser with its delightful textures and warm flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carrot Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar

¾ cup vegetable oil

4 eggs

2 teaspoons vanilla extract

2 cups grated carrots

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

For the Cream Cheese Filling:

8 oz cream cheese, softened

1 cup heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

For Assembly:

½ cup chopped walnuts (for topping)

½ cup shredded coconut (optional)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, beat the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

In a mixing bowl, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon. Beat until light and fluffy.

Once the cake has cooled, crumble it into bite-sized pieces.

In a trifle dish or individual glasses, layer crumbled carrot cake and cream cheese filling, repeating until the dish is full.

Top with chopped walnuts and shredded coconut if desired.

Chill in the refrigerator for at least 2 hours before serving to let the flavors meld.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 8 servings

Calories: 320 kcal per serving

Variations

Nut-Free Version: Omit the walnuts and add extra shredded coconut for texture.

Raisin Lover’s Twist: Mix in a handful of raisins with the cake batter for extra sweetness.

Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Extra Spiced: Add a pinch of cloves or allspice for a deeper, warmer flavor.

Lighter Option: Substitute Greek yogurt for some of the heavy cream in the filling.

Storage/Reheating

I like to store this trifle covered in the refrigerator for up to 3 days. The flavors meld together beautifully as it sits. Since it’s a chilled dessert, there’s no need for reheating. However, if making ahead, I recommend assembling it no more than a day in advance for the freshest texture.

FAQs

Can I make this trifle ahead of time?

Yes! This trifle actually tastes better after a few hours in the fridge, making it a perfect make-ahead dessert.

Can I use store-bought carrot cake?

Absolutely! If you’re short on time, using a pre-made carrot cake saves effort while still delivering amazing flavor.

How do I prevent the trifle from getting soggy?

Let the cake cool completely before layering, and avoid adding too much cream filling in each layer.

Can I freeze the carrot cake trifle?

I don’t recommend freezing it fully assembled, but you can freeze the baked carrot cake for up to 2 months. Thaw and assemble when ready to serve.

What can I use instead of a trifle dish?

Individual glasses, mason jars, or a large glass bowl work just as well for layering this dessert.

Conclusion

This carrot cake trifle is a beautiful, delicious, and easy-to-make dessert that’s perfect for any occasion. The combination of moist cake, creamy filling, and crunchy toppings makes it a favorite in my home. Whether you’re making it for a gathering or just treating yourself, it’s sure to impress.

Recipe:

Carrot Cake Trifle

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Print Recipe

This Carrot Cake Trifle is the ultimate layered dessert, featuring moist carrot cake, spiced cream cheese filling, and crunchy walnuts. Perfect for holidays, celebrations, or as a make-ahead dessert, this trifle is an elegant take on classic carrot cake with delightful textures and warm flavors.

Total Time: 55 minutes
Yield: 8 servings

Instructions

Prepare the Carrot Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots, crushed pineapple, and walnuts.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Cream Cheese Filling:
- In a mixing bowl, beat cream cheese until smooth. Add heavy cream, powdered sugar, vanilla extract, and cinnamon. Beat until fluffy.
Assemble the Trifle:
- Crumble the cooled carrot cake into bite-sized pieces.
- In a trifle dish or individual glasses, layer crumbled carrot cake and cream cheese filling, repeating until full.
- Top with chopped walnuts and shredded coconut if desired.
Chill and Serve:
- Refrigerate for at least 2 hours before serving for best flavor.