Carrot Cake Trifle
User Reviews
4.8
Carrot Cake Trifle
Description
The Carrot Cake Trifle starts by baking a boxed carrot cake according to package instructions, then cutting it into cubes once cooled. Meanwhile, a creamy layer is made by beating softened cream cheese and butter until light, gradually incorporating powdered sugar and vanilla, and finally folding in Cool Whip for an airy texture. In a serving dish, the cake cubes are alternated with the cream cheese mixture, sprinkled with chopped walnuts for crunch and texture contrast, and layered repeatedly with the walnuts finishing on top.
This presentation delivers carrot cake flavor without assembling or frosting a traditional layered cake and can be made ahead for convenience. The layers provide both moistness from the cake and richness from the cream cheese frosting component, complemented by the nuts’ texture.
The trifle is typically refrigerated until chilled, which helps the flavors meld and the frosting set, making it easier to serve. Portions are generally calculated for 16 servings based on the quantities used.
Ingredients
- 1 box carrot cake mix prepared according to package directions into a 9x13 cake, Betty Crocker brand
- 8 ounces cream cheese softened
- 3/4 cup butter softened
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla
- 16 ounces Cool Whip
- 1 cup walnuts chopped
Instructions
- Prepare the carrot cake batter in a large bowl, then bake according to the package directions for a 9×13" cake. Allow the cake to cool, then cut it into cubes.
- In a separate bowl and using an electric mixer, mix the butter and softened cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2-3 minutes.
- With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 2 minutes. Gently fold in the Cool Whip until it is completely mixed in.
- In a trifle dish or glass dish, place chunks of carrot cake in the bottom of the bowl, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top.
- Refrigerate until serving.
Notes
- The recipe yields approximately 16 servings, with one serving being about 1/16 of the trifle.
- Calorie counts may vary depending on ingredient brands and are estimates; consult a nutritionist for precise information.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 121g | |
| Calories | 462kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 346mg | 14% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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