The Best Carrot Cake Trifle Recipe

September 18, 2023 Post a Comment

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Jo and Sue Carrot Cake Trifle from joandsue.blogspot.com

Description

If you're looking for a dessert that is both delicious and easy to make, then you have to try this carrot cake trifle recipe. This recipe combines all the flavors of a classic carrot cake, including moist cake layers, cream cheese frosting, and crunchy chopped nuts, in a stunning layered trifle that is perfect for any occasion. The best part? You can easily make it ahead of time, so you can spend less time in the kitchen and more time enjoying your dessert.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
3 cups grated carrots
1 cup chopped walnuts or pecans

For the cream cheese frosting:

8 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
4 cups confectioners' sugar
2 teaspoons vanilla extract

For the trifle:

1 batch of carrot cake, cooled and cut into 1-inch cubes
1 batch of cream cheese frosting
1 cup chopped walnuts or pecans
1 cup whipped cream

Equipment

9x13-inch baking pan
Mixing bowls
Electric mixer
Trifle dish
Spatula

Method

1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. 3. In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the vegetable oil, grated carrots, and chopped nuts. 4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. 5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 6. Let the cake cool completely in the pan. 7. To make the cream cheese frosting, beat the cream cheese and butter together until light and fluffy. Gradually add the confectioners' sugar and vanilla extract, beating until smooth. 8. To assemble the trifle, cut the cooled cake into 1-inch cubes. 9. In a trifle dish, layer the cake cubes, cream cheese frosting, and chopped nuts. Repeat the layers until all of the ingredients are used up. 10. Top the trifle with whipped cream and additional chopped nuts, if desired.

Notes

This carrot cake trifle can be made ahead of time and stored in the refrigerator until ready to serve. It can also be easily customized by adding raisins or shredded coconut to the cake batter.

Nutrition Info

Serving size: 1 slice
Calories: 450
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 320mg
Total Carbohydrates: 47g
Dietary Fiber: 2g
Sugar: 35g
Protein: 5g

Recipes FAQ

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Can I use a different type of nut in this recipe?

Yes, you can use any type of nut that you prefer, such as almonds or cashews.

Can I make this recipe without a trifle dish?

Yes, you can use a large glass bowl or individual serving glasses instead.

Recipe Tips

- Be sure to let the cake cool completely before assembling the trifle to prevent the layers from becoming soggy.
- If you don't have a trifle dish, you can use a large glass bowl or individual serving glasses instead.
- To make whipped cream, beat 1 cup heavy cream with 2 tablespoons granulated sugar until stiff peaks form.