Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot cake trifle on a wooden table with a stack of white plates and forks behind it.

Easy Carrot Cake Trifle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Andrea
  • 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

Units

Cake

  • Spice cake mix: 1 box (15.25 ounces)
  • Milk: 3/4 cup
  • Eggs: 3
  • Butter: 1/4 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 1/2 cups
  • Cream cheese: 1 package (8 ounces), room temperature
  • Coolwhip: 16 ounces

Instructions

  1. Prepare the oven: Preheat the oven to 350°F and grease a 9x13 baking dish with cooking spray.
  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.
  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.
  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.
  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. 

Equipment

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. 

If you would like to decorate the trifle, sprinkle some chopped nuts on top. 

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

Did you make this recipe?

I'd love to hear from you in the comment section below!

Find it online: https://cupofflour.org/carrot-cake-trifle/