1boxBetty Crocker carrot cake mixprepared according to package directions into a 9x13 cake
3 1/2cupspowdered sugar
Prepare the carrot cake and bake according to the package directions for a 9x13 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, 1/2 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.
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.**