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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.

Recipe by Rolling Clover™ by Jo Swisher

Carrot Cake Trifle

Recipe Tags

DessertSpringEasterTrifleCarrot Cake
Prep: 30 min
·
Cook: 40 min
·
Serves: 12

Ingredients

  • 1 box Carrot Cake Mix
  • 1 container Cream Cheese Frosting
  • 1 tub Cool Whip

Instructions

  1. Preheat your oven to 350°F (175°C) to bake the carrot cake mix according to the package instructions.
  2. Prepare the carrot cake mix by following the instructions on the box, typically involving mixing the contents with eggs, oil, and water.
  3. Pour 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.
  4. Allow the cake to cool completely on a wire rack.
  5. Once the cake is cool, crumble it into large pieces to layer in the trifle.
  6. Open the container of cream cheese frosting and give it a good stir to ensure it's smooth and creamy.
  7. Chill the Cool Whip in the refrigerator until you're ready to assemble the trifle.
  8. In a large serving dish, create a layer of cake pieces.
  9. Spread a layer of cream cheese frosting over the cake.
  10. Top the frosting with a layer of Cool Whip.
  11. Repeat the layers two more times, ending with a layer of Cool Whip on top.
  12. Refrigerate the trifle for at least 30 minutes to allow the flavors to meld together.
  13. Slice and serve the Carrot Cake Trifle chilled, garnished with additional whipped cream or chopped nuts if desired.

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