Julie Clark
Updated:
Carrot Cake Trifle
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Spruce up a carrot cake mix by layering it with walnuts and a homemade cream cheese mixture. This springtime carrot cake trifle dessert is the perfect Easter dessert for carrot cake lovers.
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. A twist on traditional carrot cake, this Cream Cheese Carrot Cake Trifle recipe is an absolutely fantastic dessert and I just couldn’t wait to share it with you. It’s an Easter showstopper!
Why you’ll love this Impressive Carrot Cake Trifle :
- Layers of moist carrot cake
- An easy no bake cheesecake filling: 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 desserts!
Carrot Cake Trifle Ingredients
Use a glass trifle dish, a glass punch bowl or large glass bowl so that the beautiful layered dessert can shine through.
- 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 with real carrots, 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: 3 Steps
- Make the cake. Follow the instructions on the back of the box to make a cake. Use any size baking 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.
storage instructions
Store this dessert in the fridge and cover the top so that it stays fresh. The leftovers will also freeze well!
Recipe Variations:
- Use a gluten free or sugar free cake mix.
- Add a layer of caramel ice cream topping over the whipped filling.
- Sprinkle cinnamon chips in between the layers.
- Add your favorite carrot cake additions: raisins, coconut or shredded carrots
- Serve individual carrot cake trifles! Layer a mini version in a pretty glass cup or mason jar.
Love carrot cake? Try our frosted carrot cake cookies or carrot cake cinnamon rolls.
Frequently Asked Questions
Can you make a trifle the night before?
Yes! This is a great make ahead dessert. We recommend making this one day in advance so the flavors have time to settle in.
I don’t like cream cheese. Can I use something else?
Yes. Try vanilla pudding or white chocolate pudding to use in the filling if you’d like.
I can’t find carrot cake. Can you use spice cake instead?
Yes. Spice cake also works great.
Carrot Cake Trifle
Spruce up a carrot cake mix by layering it with walnuts and a homemade cream cheese mixture. This springtime carrot cake trifle dessert is the perfect Easter dessert for carrot cake lovers.
Servings 16 servings
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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 batter in a large bowl, then bake according to the package directions for a 9×13″ cake. Allow the cake to cool, then cut it into cubes.
- In a separate bowl and using an electric mixer, mix the butter and softened 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 chunks of carrot cake in the bottom of the bowl, 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: 462kcal | Carbohydrates: 59g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 346mg | Potassium: 196mg | Fiber: 1g | Sugar: 46g | Vitamin A: 508IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2mg
How long would this last in the fridge? Could I make it on Friday afternoon and store until Easter on Sunday?
Your trifle is beautiful! Trifles are so pretty until the first person takes their helping….Could I leave the cake in the 9×13 pan & ‘frost’ with yummy cream crease topping?
Keep up the good work!
Made this at Easter time with the carrot cake. At Thanksgiving I used pumpkin bread instead. Both were big hits!
This recipe save me! I forgot the leavening agent in the carrot cake I was making and stumbled onto this recipe. I just happened to have the icing ingredients on hand and turned my flat cakes into a delicious trifle! It saved the day. Thanks so much!
I made this for Easter and it is beautiful. I use 8 oz Cool Whip rather than the 16 oz called for in the recipe and had more than enough frosting for my standard sized trifle bowl. Very yummy!
Can you make this a day ahead?
hey
nice receipes for trifles…thanks for ideas
Just came over from “Make and Takes” and I am so glad I did! this looks perfect for my contribution to our family July 4th celebration. I am responsible for dessert. This will be such a surprise in individual mason jars and so easy to keep cool until it is time for dessert!!
how long would they last in the jars if i wanted to ship them?
My husband would be your friend forever with this carrot cake combo. I like the idea for a party instead of making a carrot cake all the time. Thanks for sharing on Melt In Your Mouth Monday.
These sound incredible! My favorite cake is carrot cake with cream cheese frosting. I love trifles and have a trifle bowl. Perfect! Pinned!
Your food photography is so beautiful. Thanks so much for sharing with the Let’s Get Real party.
Great idea- I’d love to do this for Easter!
Now we’re talkin’…..this is perfection! I am not a slice of cake kind of person, but a trifle is right up my alley. I cannot wait to do this. I use mason jars a ton for events..this will work out beautifully. Thanks for sharing!
This is going on our Easter buffet table for sure!