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Carrot Cake Trifle
This carrot cake trifle recipe has layers of spiced carrot cake, whipped cream cheese, vanilla pudding, cookies, and walnuts. It's the perfect spring dessert!
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
- ●peeler
- ●saucepan
- ●wooden spoon
📝 Preparation Steps
1
For the trifle: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour. Line the pan with parchment paper and spray again.
Baking spray with flour
2
In a large bowl, whisk together the cake mix, oil, buttermilk, and eggs until well combined, about ⏱️ 2 minutes. Fold in ¾ cup of chopped walnuts and the carrots. Pour the batter into the prepared baking pan. Bake according to package directions. The cake should have a few moist crumbs on a toothpick inserted in the center and the edges of the cake should begin to pull away from the sides of the pan.
large eggs, room temperature3c. grated carrots1/2medium carrots, peeled2
3
Cool completely on a wire rack, about ⏱️ 1 hour. Once cool, cut the cake into 1 1/2-inch pieces.
4
Meanwhile, prepare the pudding according to package directions using the milk. Add 1 or 2 drops of red food coloring and 1 or 2 drops of yellow food coloring. Mix until the colors are well distributed and continue adding color, 1 drop at a time, until the desired orange color is reached. Chill for at least ⏱️ 30 minutes or up to overnight.
Red food coloringYellow food coloring
5
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and sugar on medium-high speed until smooth and fluffy, 3 to ⏱️ 4 minutes. Reduce the speed to medium and gradually add the heavy whipping cream and vanilla, beating until the cream is whipped and well combined with the cream cheese, 1 to ⏱️ 2 minutes, stopping occasionally to scrape the sides of the bowl.
cream cheese, softened1 (8-oz.) package
6
Fold about 1 cup of the cream mixture into the pudding. Place the speculoos cookies in a zip-top bag and coarsely crush them with a rolling pin. Set aside 1/4 cup of the crushed cookies for topping.
speculoos cookies, such as Biscoff1 (8.8-oz.) package
7
Place a single layer of cake cubes snuggly in a large trifle dish (13 to 16 cubes). Top with half of the pudding mixture, sprinkle with 1/2 of the remaining crushed cookies, and top with half of the whipped cream cheese. Repeat the layers once more. (There may be extra cake cubes; reserve those for another use.) Sprinkle the top with the reserved crushed cookies and the remaining 1/4 cup of chopped walnuts. Decorate with candied carrots, if you like. Serve immediately.
cream cheese, softened1 (8-oz.) packagec. grated carrots1/2medium carrots, peeled2
8
For the candied carrots: Preheat the oven to 225°F. Line a baking sheet with parchment paper.
c. grated carrots1/2medium carrots, peeled2
9
Run a vegetable peeler down the length of the carrots to make long, flat ribbons.
c. grated carrots1/2medium carrots, peeled2
10
In a medium saucepan, bring 1 cup of water and the sugar to a boil. Reduce the heat to medium-low and add the carrot ribbons. Simmer, stirring occasionally, until the carrots are cooked and slightly translucent, ⏱️ 15 minutes. Strain the carrots from the simple syrup, reserving the syrup for cocktails, if you like.
c. grated carrots1/2medium carrots, peeled2
11
Lay the carrot ribbons out on the prepared baking sheet, making sure none are touching. Place in the oven and bake until almost dry, 20 to ⏱️ 25 minutes. Working quickly, roll the carrot ribbons around a round wooden spoon handle or a straw to create spirals.
Nutrition Facts
calories
943 Calories
fat Content
60 g
fiber Content
2 g
sugar Content
41 g
sodium Content
649 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
154 mg
carbohydrate Content
92 g
saturated Fat Content
24 g
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