This easy carrot cake trifle is a quick shortcut recipe that's made with simple ingredients like a box cake mix! It's a moist yet light, and incredibly delicious dessert for Easter or any time!
If you love carrot cake with cream cheese frosting, I bet you'll like this trifle even more! It's so similar yet different in the best way. The cake is super moist and scrumptious yet light and airy from the whipped cream cheese pudding mixture layers.
If you're thinking of making a carrot cake, try this instead! I promise you, everyone will be impressed when you show up with a less traditional cake and this incredibly tasty trifle. I love to make it for Easter gatherings!
Ingredients
- Box of spice cake mix (or a box of carrot cake mix)
- Milk (can also be substituted with water)
- Eggs
- Butter (can also be substituted with vegetable oil)
- Crushed pineapple
- Carrots
- Pecans (or another nut type like walnuts)
- Instant vanilla pudding
- Cream cheese
- Coolwhip
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare the oven: Preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray.
Step 2 - Make the cake batter: To a large mixing bowl, combine the cake mix, milk, eggs, and butter and mix together with an electric hand mixer. Fold in the shredded carrots, crushed pineapple, and nuts.
Step 3 - Bake the cake: Pour the cake batter into the baking dish and bake the cake on the middle rack uncovered for 32-34 minutes or until a tooth pick comes out clean. Once the cake is completely cooled, cut it into 1-inch cubes.
Step 4 - Make the pudding mixture: In a bowl, whisk the package of instant vanilla pudding with milk. Wait a few minutes until thickened and then fold in the Coolwhip. To a separate bowl, add the softened cream cheese and mix with an electric hand mixer until fluffy and then add the pudding mixture and mix together on high until smooth.
Step 5 - Assemble the trifle: Add half of the cake pieces to the trifle dish, then half of the pudding mixer and repeat both layers one more time. Store in the fridge until ready to be served.
Storage
Store any leftovers covered in plastic wrap or transfer to an airtight container and store in the fridge for up to one week.
Related Recipes
If you like carrot cake, then some other carrot cake inspired desserts you may like are these carrot cake mix muffins, carrot cake sandwich cookies, carrot cake mix bars, carrot cake oatmeal cookies, carrot cake mix cookies, and this carrot cake using cake mix.
Another easter trifle recipe you should also try is this mini egg trifle!
Print📖 Recipe
Easy Carrot Cake Trifle
- Total Time: 40 minutes
- Yield: 15
- Diet: Vegetarian
Description
This easy carrot cake trifle with a creamy whipped cream cheese vanilla pudding is moist, delicious, and such a scrumptious dessert!
Ingredients
Cake
- Spice cake mix: 1 box (15.25 ounces)
- Milk: ¾ cup
- Eggs: 3
- Butter: ¼ cup, melted
- Carrots: 2 cups, shredded
- Crushed pineapple: one can (8 ounces), drained
- Pecans or walnuts: 1 cup, chopped
Pudding Layer
- Instant vanilla pudding: 1 package (3.4 ounces)
- Milk: 1 and ½ cups
- Cream cheese: 1 package (8 ounces), room temperature
- Coolwhip: 16 ounces
Instructions
- Prepare the oven: Preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray.
- Make the cake batter: To a large mixing bowl, combine the cake mix, milk, eggs, and butter and mix together with an electric hand mixer. Fold in the shredded carrots, crushed pineapple, and nuts.
- Bake the cake: Pour the cake batter into the baking dish and bake the cake on the middle rack uncovered for 32-34 minutes or until a tooth pick comes out clean. Once the cake is completely cooled, cut it into 1-inch cubes.
- Make the pudding mixture: In a bowl, whisk the package of instant vanilla pudding with milk. Wait a few minutes until thickened and then fold in the Coolwhip. To a separate bowl, add the softened cream cheese and mix with an electric hand mixer until fluffy and then add the pudding mixture and mix together on high until smooth.
- Assemble the trifle: Add half of the cake pieces to the trifle dish, then half of the pudding mixer and repeat both layers one more time. Store in the fridge until ready to be served.Â
Notes
You can use boxed carrot cake for a quicker option and leave out the pineapple and carrots, but my version makes the cake taste more bakery-style with the added ingredients and texture!
Ensure the cake is fully baked (it's ok if you over bake cake for trifles because it's actually better for soaking up the pudding layers). If the cake is underbaked or too moist, it can sometimes become mushy when layered with the pudding mixture!
Avoid overmixing the cake batter to avoid a dense cake texture.
Consider roasting the nuts for a toasted nut flavour.Â
If you would like to decorate the trifle, sprinkle some chopped nuts on top.Â
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Andrea says
One of my favourite desserts to make for Easter 🙂 such an easy version with box cake mix! What did you think of it?