Carrot Cake Trifle is yummy layers of carrot cake, with cream cheese, pecans, pineapples and whipped topping. It’s so delicious and everyone will be asking you for your recipe.
I have a surprising statement for you. Did you know my 11 year old’s favorite cake is carrot cake? Can you believe that? I made her this carrot cake trifle as a surprise this week and she was so excited. She gobbled up her serving and made me promise to save her more for later. What I like the most about making a trifle is that I still get all the delicious carrot cake flavor without having to put a ton of effort into making the frosting looking pretty on a carrot cake.
Frequently Asked Questions About Carrot Cake Trifle
Can I use homemade whipped cream instead of whipped topping
Absolutely you can use homemade whipped cream instead of whipped topping. To make homemade whipped cream mix together two cups of heavy whipping cream with two tablespoons of powdered sugar. You can also add in two teaspoons of vanilla extract if you want a more flavorful whipped cream. Mix your whipped cream until it forms stiff peaks. I find that it’s easier to use a hand mixer to make whipped cream because my arm can’t take all the hand mixing needed to form the stiff peaks.
Can I make Carrot Cake Trifle ahead?
You can make carrot cake trifle up to 24 hours in advance but do NOT make it more than that. It can get a little watery or separate if it sits for too long.
What kitchen tools do I need
- 9×13 pan for cake or two 8 inch round cake pans
- Spatula
- Knife to cut cake
- Trifle bowl
- Hand mixer for making cake mix and whipped cream if you use making homemade
Carrot Cake Trifle
For the cake:
1 (15.25 ounce) package carrot cake mix
1 cup water
⅔ cup applesauce
4 eggs
1 cup shredded carrots
For the filling:
1 (8 ounce) package cream cheese, softened
½ cup powdered sugar
half cup of shredded coconut
½ cup chopped pecansh
half cup of crushed pineapple, well drained
1 (8 ounce) container frozen whipped topping, thawed
For garnish:
1 (8 ounce) container frozen whipped topping, thawed
Additional coconut, shredded carrots, pineapple, pecans, etc. as desired
How To Make
Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish.
Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
Cut the cake into cubes.
Place half of the cream cheese mixture into the bottom of the trifle bowl. Top with half of the cake. Repeat the layers of cream cheese mixture and cake.
Top the trifle with the additional frozen whipped topping and garnish as desired.
Cooking Tips
- Instead of using whipped topping you can use homemade whipped cream (see recipe above)
- Be sure to drain your pineapple well so that it does not water down your trifle
- You could also add in raisins or walnuts as toppings.
- Want to bring some “Easter grass” to the top of your trifle? Die dried coconut green with food coloring and sprinkle on top
More Dessert Recipes
Carrot Cake Trifle
Equipment
- Trifle Bowl
Ingredients
For the Cake
- 1 15.25 ounce package carrot cake mix
- 1 cup water
- ⅔ cup applesauce
- 4 eggs
- 1 cup carrots shredded
For the filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ cup shredded coconut
- ½ cup chopped pecans
- ½ cup crushed pineapple well drained
- 8 oz frozen whipped topping thawed
For Garnish
- 8 oz whipped topping thawed
- Additional coconut shredded carrots, pineapple, pecans, etc. as desired
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
- Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish.
- Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
- For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
- Cut the cake into cubes.
- Place half of the cream cheese mixture into the bottom of the trifle bowl. Top with half of the cake. Repeat the layers of cream cheese mixture and cake.
- Top the trifle with the additional frozen whipped topping and garnish as desired.