Cream Cheese Carrot Cake Trifle

Spruce up a carrot cake mix by layering it with walnuts and a homemade cream cheese mixture. This carrot cake trifle dessert is simple, but amazing!

I am all for light, whippy-creamy desserts. I feel like I can eat more of it and not feel so full if a dessert is “fluffy”. Like our strawberries ‘n cream, berry trifle and cranberry frozen dessert.

So here I am with another light and fluffy dessert to share with you. This Cream Cheese Carrot Cake Trifle is an absolutely fantastic dessert and I just couldn’t wait to share it with you.

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❤️ Why you’ll love this recipe:

• moist carrot cake
• cream cheese, powdered sugar and whipped topping filling
• make a huge trifle, then you can do individual desserts in Mason jars
• feeds a crowd
• perfect for Easter dessert

🔑 Key Ingredients:

Make sure you have a glass trifle dish, a glass punch bowl or large glass bowl so that the beautiful layers can shine through. Here’s our favorite.

• Carrot Cake Mix. Pick up your favorite boxed carrot cake mix and the ingredients the back of the box calls for to make the cake. If you’d like to make a homemade carrot cake, this one is amazing.
• Cream Cheese. You can use full fat cream cheese or a lighter version if you’d like. And make sure the cream cheese is at room temperature so that it blends easily.
• Butter. I use salted butter because that is what I keep on hand. If all you have is unsalted you can use that, but add a ¼ teaspoon of salt so that it cuts the sweetness slightly.
• Powdered Sugar.
• Vanilla. Pure vanilla extract is always the way to go.
• Cool Whip. Make your own homemade whipped cream if you’d like, but stabilize it with gelatin so that it doesn’t lose its fluff.
• Walnuts.

🥕 How to Make a Carrot Cake Trifle

• Make the cake. Follow the instructions on the back of the box to make a cake. Use any size pan…it doesn’t matter since you will be cutting the cake into cubes.
• Make the filling. Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2-3 minutes. With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 2 minutes. Gently fold in the Cool Whip until it is completely mixed in.
• Assemble the trifle. In a trifle dish or glass dish, place down a layer of cake, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top.

Store this dessert in the fridge and cover the top so that it stays fresh.

Love carrot cake? Try our frosted carrot cake cookies.

Cream Cheese Carrot Cake Trifle

4.69 from 54 votes

Spruce up a carrot cake mix by layering it with walnuts and a homemade cream cheese mixture. This dessert is simple, but amazing!

Servings 16 servings

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

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Ingredients

 

• 1 box Betty Crocker carrot cake mix prepared according to package directions into a 9×13 cake
• 8 ounces cream cheese softened
• 3/4 cup butter softened
• 3 1/2 cups powdered sugar
• 1 tablespoon vanilla
• 16 ounces Cool Whip
• 1 cup chopped walnuts

Instructions

 

• Prepare the carrot cake and bake according to the package directions for a 9×13 cake. Allow the cake to cool, then cut it into cubes.
• Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2-3 minutes.
• With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
• Add the vanilla and beat the frosting on medium speed for about 2 minutes.
• Gently fold in the Cool Whip until it is completely mixed in.
• In a trifle dish or glass dish, place down a layer of cake, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top.
• Refrigerate until serving.

Video

Notes

The calories shown are based on the recipe serving 16, with 1 serving being 1/16 of the dessert. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 121g | Calories: 508kcal | Carbohydrates: 59g | Protein: 5g | Fat: 29g

Author Julie Clark

Course Dessert

Cuisine American

Calories 508

Keyword carrot cake bars, easter dessert, fruit dessert recipe, layered dessert

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