Carrot Cake Trifle
Take traditional carrot cake to the next level with this fun twist. This impressive springtime trifle features layers of moist homemade carrot cake, a double-layer no-bake cheesecake filling, and crunchy toffee bits topped with cute chocolate covered strawberry “carrots.” The cake has a very subtle spice which is complimented by the thick, creamy frosting while the toffee provides a nice crunchy texture between the layers. Trifles are easy to make, turn out gorgeous, and mean you don’t have to fuss with cake decorating. With varying textures and contrasting layers, this easy trifle is light and fluffy, yet rich and creamy and is a delicious way to switch up your Easter dessert.
Ingredients
Cheesecake Pudding
5.25 oz cheesecake flavored instant pudding mix
3 cups cold whole milk
Orange food coloring (optional)
Carrot Cake
1 cup granulated sugar
½ cup light brown sugar
1 cup vegetable oil
3 large eggs
1 tsp pure vanilla extract
2 cups all-purpose flour
1¾ tsp ground cinnamon
¼ tsp ground nutmeg
1½ tsp baking soda
½ tsp baking powder
½ tsp kosher salt
2 cups shredded carrots
Cream Cheese Whipped Cream
16 oz heavy whipping cream
1 cup confectioners’ sugar, divided
1 tsp pure vanilla extract
8 oz cream cheese, softened
1 cup toffee baking bits
Orange colored white chocolate dipped “carrot” strawberries (optional, for decoration)
Directions
Cheesecake Pudding
In a large bowl, whisk together the instant pudding mix with 3 cups of cold milk and food coloring for 2 minutes. Chill for at least an hour.
Carrot Cake
Preheat oven to 350°F. Grease the bottom and sides of a 9x13-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugars, oil, eggs, and vanilla on medium-low speed until combined.
In a separate large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt until combined.
Gradually add the dry mixture to the wet mixture while mixing on low speed for 1 minute until incorporated.
Using a rubber spatula, gently fold in the carrots until incorporated. Pour the batter into the prepared baking pan.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Place the pan on a cooling rack and allow to cool completely before removing the cake from the pan.
Once cooled, cut into 1-2-inch bite-sized chunks and set aside.
Cream Cheese Whipped Cream
In a large bowl, use an electric handheld mixer to beat the heavy whipping cream, ¼ cup confectioners’ sugar, and vanilla until stiff peaks form.
In a separate large bowl, use an electric handheld mixer to beat the softened cream cheese and ¾ cup confectioners’ sugar until smooth and fluffy. Add in the whipped cream and beat on low speed until fully incorporated and smooth.
Carrot Cake Trifle Assembly
Layer half of the cake chunks on the bottom of a large trifle dish. Top with half of the cheesecake pudding mixture, half of the cream cheese whipped cream mixture, and half of the toffee bits. Repeat these layers with the remaining cake, pudding, cream cheese, and toffee bits.
Decorate the top with orange colored white chocolate dipped “carrot” strawberries. Place the trifle in the refrigerator and allow to set for at least 2 hours before serving.