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Elegant carrot cake trifle in clear glass bowl showing distinct layers of spiced cake, cream cheese frosting, and chopped walnuts topped with fresh garnish
John

Carrot Cake Trifle

This Carrot Cake Trifle is a delightful layered dessert featuring moist carrot cake cubes, creamy cheesecake pudding, whipped topping, and crunchy pecans. Perfect for holidays, parties, or whenever you want to impress with a show-stopping sweet treat.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups all-purpose flour sifted
  • 2 cups grated carrots freshly grated
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
For the Filling
  • 2 packages instant cheesecake pudding mix (3.4 oz each)
  • 3 cups cold milk
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 16 oz whipped topping divided
For Assembly
  • 1 cup chopped pecans toasted
  • 1/2 cup shredded coconut optional, for garnish

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat together sugar, brown sugar, oil, and eggs until smooth. Fold in grated carrots.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined. Pour into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
  5. For the filling, beat softened cream cheese and powdered sugar until smooth. Prepare pudding mix with cold milk according to package directions. Fold pudding and cream cheese mixture together. Gently fold in half of the whipped topping.
  6. Cut cooled carrot cake into cubes.
  7. In a trifle dish, layer carrot cake cubes, cheesecake filling, whipped topping, and toasted pecans. Repeat layers until dish is full.
  8. Top with remaining whipped topping, shredded coconut, and extra pecans if desired. Chill for at least 30 minutes before serving.

Notes

This trifle can be made a day ahead and stored in the refrigerator. For extra flair, drizzle with caramel sauce before serving.
Nutrition Information
  • Calories: 485
  • Total Fat: 28g
    • Saturated Fat: 8g
    • Trans Fat: 0g
  • Cholesterol: 85mg
  • Sodium: 420mg
  • Total Carbohydrates: 56g
    • Dietary Fiber: 2g
    • Total Sugars: 48g
    • Added Sugars: 42g
  • Protein: 6g
  • Vitamin A: 184% DV