Carrot Cake Trifle
This Carrot Cake Trifle is a creative and delicious twist on the classic dessert, featuring layers of moist carrot cake, creamy cream cheese frosting, and whipped Cool Whip. Perfect for Easter or any spring gathering, it's a crowd-pleaser that's sure to impress.
Maker: Rolling Clover™ by Jo Swisher
From: Instagram(view original)
Prep Time
30 min
Cook Time
40 min
Servings
Recipe details are AI-assisted from Rolling Clover™ by Jo Swisher. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 1 container Cream Cheese Frosting
- 1 tub Cool Whip
Carrot Cake
- 1 box Carrot Cake Mix
Instructions
- 1Preheat your oven to 350°F (347°F) to bake the carrot cake mix according to the package instructions.
- 2Prepare the carrot cake mix by following the instructions on the box, typically involving mixing the contents with eggs, oil, and water.
- 3Pour the cake mix into a greased and floured cake pan and bake for about 30-40 minutes, or until a toothpick inserted comes out clean.
- 4Allow the cake to cool completely on a wire rack.
- 5Once the cake is cool, crumble it into large pieces to layer in the trifle.
- 6Open the container of cream cheese frosting and give it a good stir to ensure it's smooth and creamy.
- 7Chill the Cool Whip in the refrigerator until you're ready to assemble the trifle.
- 8In a large serving dish, create a layer of cake pieces.
- 9Spread a layer of cream cheese frosting over the cake.
- 10Top the frosting with a layer of Cool Whip.
- 11Repeat the layers two more times, ending with a layer of Cool Whip on top.
- 12Refrigerate the trifle for at least 30 minutes to allow the flavors to meld together.
- 13Slice and serve the Carrot Cake Trifle chilled, garnished with additional whipped cream or chopped nuts if desired.