Introduction & Inspiration
This Carrot Cake Trifle is a show-stopping dessert! It’s a beautiful and delicious way to enjoy the classic flavors of carrot cake. In a fun and layered format.
The inspiration for this recipe came from a desire to create a dessert that was both impressive and relatively easy to assemble. I love the visual appeal of trifles. With their distinct layers of cake, cream, and other goodies.
I wanted to capture the essence of carrot cake – the moist, spiced cake, the creamy frosting, and the hint of nuts – in a trifle format. This recipe is the result of that culinary vision. A layered delight.
This trifle is perfect for special occasions, holidays, or any time you want to impress your guests. It’s a guaranteed crowd-pleaser. And it’s surprisingly easy to make, even though it looks elaborate.
Nostalgic Appeal (with a Layered, Elegant Presentation)
Carrot cake is a beloved dessert that evokes a sense of nostalgia and comfort for many. It reminds me of family gatherings, birthday parties, and special occasions. A classic for a reason.
This Carrot Cake Trifle takes that familiar dessert and transforms it into a stunning layered presentation. It’s a way to enjoy the classic flavors of carrot cake in a new and elegant way.
There’s something inherently appealing about the layers of moist cake, creamy pudding, whipped cream cheese, and crunchy cookies. It’s a feast for the eyes as well as the palate.
It’s the kind of dessert that’s perfect for sharing. It’s impressive enough for a special occasion. But also casual enough for a weekend gathering.
Homemade Focus (with a Smart Shortcut)
While this recipe uses a boxed cake mix as a shortcut, the overall dessert is still very much a homemade creation. The focus is on building layers of flavor and texture. Using both homemade and store-bought components.
I’m a big believer in making things from scratch whenever possible. But I also appreciate the convenience of using high-quality shortcuts when they make sense. The cake mix saves time.
The real magic of this recipe lies in the homemade whipped cream cheese, the orange-tinted vanilla pudding, and the assembly of the trifle itself. It’s about creating a beautiful and delicious dessert with a combination of effort and ease.
It’s a reminder that “homemade” doesn’t always have to mean starting from absolute scratch. It’s about putting your own personal touch on a dish. And creating something special.
Flavor Goal
The flavor goal of this Carrot Cake Trifle is to achieve a perfect balance of moist, spiced carrot cake, creamy vanilla pudding. Tangy whipped cream cheese, and crunchy speculoos cookies.
The carrot cake, made from a box mix but enhanced with oil, buttermilk, eggs, walnuts, and grated carrots, provides the foundation of the trifle. It’s moist, flavorful, and subtly spiced.
The instant vanilla pudding, tinted orange with food coloring, adds a creamy, sweet layer that complements the carrot cake beautifully. The whipped cream cheese, made with cream cheese, sour cream, sugar, and vanilla.
The speculoos cookies (such as Biscoff) provide a delightful crunch and a unique spiced flavor. That complements the other ingredients perfectly. The toasted walnuts add another layer of texture.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Trifle:
Baking spray with flour is used to grease the baking pan and prevent the cake from sticking. A (15.25-oz.) box of carrot cake mix provides the base for the cake layer.
Vegetable oil, buttermilk (room temperature), and eggs (room temperature) are added to the cake mix to create a moist and flavorful cake.
Chopped toasted walnuts, divided, add a nutty crunch and flavor to both the cake and the topping. Grated carrots enhance the carrot flavor and add moisture.
An (5.1-oz.) package of instant vanilla pudding mix and whole milk create a creamy pudding layer. Red food coloring and yellow food coloring are used to tint the pudding a festive orange color.
An (8-oz.) package of cream cheese (softened), sour cream (room temperature), granulated sugar, and vanilla extract create the tangy and creamy whipped cream cheese layer. Heavy whipping cream adds lightness.
An (8.8-oz.) package of speculoos cookies (such as Biscoff), coarsely crushed, provide a crunchy and flavorful layer.
For the optional Candied Carrots:
Medium carrots, peeled, are used to create decorative carrot ribbons. Granulated sugar is used to candy the carrots.
Essential Equipment
You’ll need a few key pieces of equipment:
A 13-by-9-inch baking pan for baking the carrot cake.
Parchment paper.
Large, medium, and small bowls: for mixing.
A whisk.
A stand mixer (or hand mixer) for beating the cream cheese and whipping the cream.
A rubber spatula.
A large trifle dish (or a large glass bowl) for assembling the trifle.
A vegetable peeler (if making the candied carrots).
A saucepan: for the carrots.
A rolling pin: to crush the cookies.
That’s it! The equipment list is relatively straightforward. The key is to have a good trifle dish or a large bowl to showcase the beautiful layers.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
Trifle:
- Baking spray with flour
- 1 (15.25-oz.) box carrot cake mix
- ¾ cup vegetable oil
- ½ cup buttermilk, room temperature
- 3 large eggs, room temperature
- 1 cup chopped toasted walnuts, divided
- ½ cup grated carrots
- 1 (5.1-oz.) package instant vanilla pudding mix
- 3 cups whole milk
- Red food coloring
- Yellow food coloring
- 1 (8-oz.) package cream cheese, softened
- â…“ cup granulated sugar
- 3 cups heavy whipping cream
- 1 Tbsp. vanilla extract
- 1 (8.8-oz.) package speculoos cookies, such as Biscoff
Candied Carrots: (optional)
- 2 medium carrots, peeled
- 1 cup granulated sugar
These are the quantities listed in the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to make a stunning Carrot Cake Trifle? Here’s a detailed, step-by-step guide:
1. Prepare the Baking Pan:
Preheat the oven to 350°F (175°C).
Spray a 13-by-9-inch baking pan with baking spray with flour. This is important to prevent the cake from sticking.
Line the pan with a piece of parchment paper, leaving an overhang on two sides. This will make it easier to lift the cake out of the pan later.
Spray the parchment paper with baking spray as well.
2. Make the Carrot Cake Batter:
In a large bowl, whisk together the carrot cake mix, vegetable oil, buttermilk, and eggs until well combined, about 2 minutes.
Fold in ¾ cup of the chopped toasted walnuts and the grated carrots.
3. Bake the Carrot Cake:
Pour the batter into the prepared baking pan.
Bake according to the package directions for the cake mix, or until a toothpick inserted into the center comes out with a few moist crumbs attached. And the edges of the cake begin to pull away from the sides of the pan.
4. Cool the Cake:
Cool the cake completely on a wire rack, about 1 hour.
Once cool, cut the cake into 1 ½-inch pieces (cubes).
5. Make the Orange Pudding:
While the cake is cooling, prepare the instant vanilla pudding according to the package directions, using the 3 cups of whole milk.
Add 1 or 2 drops of red food coloring and 1 or 2 drops of yellow food coloring to the pudding. Mix until the colors are well distributed.
Continue adding food coloring, 1 drop at a time, until the desired orange color is reached.
Chill the pudding for at least 30 minutes, or up to overnight.
6. Make the Whipped Cream Cheese:
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the softened cream cheese and granulated sugar on medium-high speed until smooth and fluffy, 3 to 4 minutes.
Reduce the speed to medium. Gradually add the heavy whipping cream and vanilla extract.
Beat 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. The mixture should be thick and fluffy.
7. Combine Pudding and Whipped Cream: Fold about 1 cup of the whipped cream cheese mixture into the chilled orange pudding. This lightens the pudding.
8. Crush the Cookies: Place the speculoos cookies in a zip-top bag.
Coarsely crush them with a rolling pin. You want some larger pieces and some smaller crumbs.
Set aside ¼ cup of the crushed cookies for topping the trifle.
9. Assemble the Trifle:
Place a single layer of cake cubes snugly in a large trifle dish (or a large glass bowl). You’ll need about 13 to 16 cubes for the first layer.
Top the cake layer with half of the pudding mixture.
Sprinkle with ½ of the remaining crushed cookies (remember, you set aside ¼ cup for the very top).
Top with half of the whipped cream cheese mixture.
Repeat the layers once more: cake cubes, remaining pudding, remaining crushed cookies (again, not the reserved ¼ cup), and remaining whipped cream cheese.
(There may be extra cake cubes; reserve those for another use, or snack on them!).
10. Garnish and Serve:
Sprinkle the top of the trifle with the reserved ¼ cup of crushed cookies and the remaining ¼ cup of chopped toasted walnuts.
Decorate with candied carrots, if desired (instructions below).
Serve immediately, or cover and refrigerate for up to a few hours before serving.
Optional Candied Carrots (Make these while the cake bakes or cools):
1. Preheat and Prepare: Preheat the oven to 225°F (108°C). Line a baking sheet with parchment paper.
2. Peel Carrots: Run a vegetable peeler down the length of the peeled carrots to make long, flat ribbons.
3. Make Simple Syrup and Cook Carrots: In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and add the carrot ribbons to the saucepan.
Simmer, stirring occasionally, until the carrots are cooked and slightly translucent, about 15 minutes.
4. Strain and Dry:
Strain the carrots from the simple syrup. Reserve the syrup for cocktails or other uses, if desired.
5. Bake and Shape:
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. Let them cool completely to set their shape.
Troubleshooting
Even with careful following. Here are a few issues:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Check it for doneness with a toothpick a few minutes before the recommended baking time. Also, make sure you’re using the correct amount of oil and buttermilk.
Problem: The pudding is too thin.
Solution: Make sure you’re using instant pudding mix, not cook-and-serve pudding. Also, make sure you’re using whole milk and that you’re chilling the pudding for at least 30 minutes to allow it to set.
Problem: The whipped cream cheese is too soft.
Solution: Make sure your cream cheese and sour cream are at room temperature, but your heavy cream is cold. Also, be careful not to overwhip the cream.
Problem: The trifle is too sweet.
Solution: You can reduce the amount of sugar in the cream cheese mixture or use a less sweet cookie, such as graham crackers, instead of speculoos cookies. Problem: The candied carrots are sticky.
Solution: Make sure to bake until almost dry.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense carrot flavor, add ½ teaspoon of ground ginger and ¼ teaspoon of ground nutmeg to the cake batter.
Tip: If you don’t have buttermilk, you can make a substitute by adding ½ tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
Tip: To save time, you can use a store-bought carrot cake instead of making your own.
Variation: Add other fruits to the trifle, such as pineapple, mandarin oranges, or shredded coconut.
Variation: Use a different type of cookie, such as gingersnaps or graham crackers, instead of speculoos cookies.
Variation: Add a layer of caramel sauce or toffee bits to the trifle.
Variation: For a boozy trifle, add a splash of rum or bourbon to the pudding mixture.
Variation: Make individual trifles in smaller glasses or jars.
Serving and Pairing Suggestions
This Carrot Cake Trifle is a show-stopping dessert:
Serving Suggestions:
Serve it chilled, straight from the refrigerator.
Serve it in a large trifle dish or individual glass bowls to showcase the layers.
Serve it as a dessert for a special occasion, such as Easter, a birthday party, or a holiday gathering.
It’s a great make-ahead dessert, as it can be assembled several hours in advance.
Pairing Suggestions:
This trifle pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A glass of sparkling wine, such as Prosecco or Champagne.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings, without candied carrots):
- Calories: Approximately 450-550
- Protein: 6-8 grams
- Fat: 25-35 grams (mostly from the butter, cream cheese, heavy cream, and oil)
- Carbohydrates: 50-60 grams
- Fiber: 2-3 grams
This is a general estimate. This Carrot Cake Trifle is a rich and decadent dessert. Due to the butter, cream cheese, heavy cream, and sugar.
It does provide some fiber and vitamins from the carrots and other ingredients. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using a lower-fat cream cheese and less butter.
Print
Carrot Cake Trifle
Description
This Carrot Cake Trifle is a show-stopping dessert! It’s a beautiful and delicious way to enjoy the classic flavors of carrot cake. In a fun and layered format.
Ingredients
Trifle:
- Baking spray with flour
- 1 (15.25-oz.) box carrot cake mix
- ¾ cup vegetable oil
- ½ cup buttermilk, room temperature
- 3 large eggs, room temperature
- 1 cup chopped toasted walnuts, divided
- ½ cup grated carrots
- 1 (5.1-oz.) package instant vanilla pudding mix
- 3 cups whole milk
- Red food coloring
- Yellow food coloring
- 1 (8-oz.) package cream cheese, softened
- â…“ cup granulated sugar
- 3 cups heavy whipping cream
- 1 Tbsp. vanilla extract
- 1 (8.8-oz.) package speculoos cookies, such as Biscoff
Candied Carrots: (optional)
- 2 medium carrots, peeled
- 1 cup granulated sugar
Instructions
1. Prepare the Baking Pan:
Preheat the oven to 350°F (175°C).
Spray a 13-by-9-inch baking pan with baking spray with flour. This is important to prevent the cake from sticking.
Line the pan with a piece of parchment paper, leaving an overhang on two sides. This will make it easier to lift the cake out of the pan later.
Spray the parchment paper with baking spray as well.
2. Make the Carrot Cake Batter:
In a large bowl, whisk together the carrot cake mix, vegetable oil, buttermilk, and eggs until well combined, about 2 minutes.
Fold in ¾ cup of the chopped toasted walnuts and the grated carrots.
3. Bake the Carrot Cake:
Pour the batter into the prepared baking pan.
Bake according to the package directions for the cake mix, or until a toothpick inserted into the center comes out with a few moist crumbs attached. And the edges of the cake begin to pull away from the sides of the pan.
4. Cool the Cake:
Cool the cake completely on a wire rack, about 1 hour.
Once cool, cut the cake into 1 ½-inch pieces (cubes).
5. Make the Orange Pudding:
While the cake is cooling, prepare the instant vanilla pudding according to the package directions, using the 3 cups of whole milk.
Add 1 or 2 drops of red food coloring and 1 or 2 drops of yellow food coloring to the pudding. Mix until the colors are well distributed.
Continue adding food coloring, 1 drop at a time, until the desired orange color is reached.
Chill the pudding for at least 30 minutes, or up to overnight.
6. Make the Whipped Cream Cheese:
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the softened cream cheese and granulated sugar on medium-high speed until smooth and fluffy, 3 to 4 minutes.
Reduce the speed to medium. Gradually add the heavy whipping cream and vanilla extract.
Beat 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. The mixture should be thick and fluffy.
7. Combine Pudding and Whipped Cream: Fold about 1 cup of the whipped cream cheese mixture into the chilled orange pudding. This lightens the pudding.
8. Crush the Cookies: Place the speculoos cookies in a zip-top bag.
Coarsely crush them with a rolling pin. You want some larger pieces and some smaller crumbs.
Set aside ¼ cup of the crushed cookies for topping the trifle.
9. Assemble the Trifle:
Place a single layer of cake cubes snugly in a large trifle dish (or a large glass bowl). You’ll need about 13 to 16 cubes for the first layer.
Top the cake layer with half of the pudding mixture.
Sprinkle with ½ of the remaining crushed cookies (remember, you set aside ¼ cup for the very top).
Top with half of the whipped cream cheese mixture.
Repeat the layers once more: cake cubes, remaining pudding, remaining crushed cookies (again, not the reserved ¼ cup), and remaining whipped cream cheese.
(There may be extra cake cubes; reserve those for another use, or snack on them!).
10. Garnish and Serve:
Sprinkle the top of the trifle with the reserved ¼ cup of crushed cookies and the remaining ¼ cup of chopped toasted walnuts.
Decorate with candied carrots, if desired (instructions below).
Serve immediately, or cover and refrigerate for up to a few hours before serving.
Optional Candied Carrots (Make these while the cake bakes or cools):
1. Preheat and Prepare: Preheat the oven to 225°F (108°C). Line a baking sheet with parchment paper.
2. Peel Carrots: Run a vegetable peeler down the length of the peeled carrots to make long, flat ribbons.
3. Make Simple Syrup and Cook Carrots: In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and add the carrot ribbons to the saucepan.
Simmer, stirring occasionally, until the carrots are cooked and slightly translucent, about 15 minutes.
4. Strain and Dry:
Strain the carrots from the simple syrup. Reserve the syrup for cocktails or other uses, if desired.
5. Bake and Shape:
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. Let them cool completely to set their shape.
Recipe Summary and Q&A
Let’s recap this delicious Carrot Cake Trifle journey! Summary below.
Summary: This Carrot Cake Trifle is a layered dessert that combines the flavors of carrot cake, vanilla pudding, whipped cream cheese, and speculoos cookies. It’s a beautiful and delicious dessert that’s perfect for any special occasion.
Q&A:
Q: Can I make this trifle ahead of time?
A: Yes, this trifle is even better when made ahead of time! The flavors will meld and develop even more as it sits in the refrigerator. You can assemble it up to 24 hours in advance.
Q: Can I freeze this trifle?
A: I don’t recommend freezing this trifle, as the texture of the whipped cream cheese and pudding may change upon thawing. It’s best enjoyed fresh or within a few days of making it.
Q: I don’t have a trifle dish. Can I use something else?
A: Yes, you can use a large glass bowl, a deep serving dish, or even individual glass cups or jars to assemble the trifle.
Q: I don’t like speculoos cookies. Can I use a different type of cookie?
A: Yes, you can use any type of crunchy cookie you prefer, such as gingersnaps, graham crackers, or vanilla wafers.
Q: Can I make this recipe gluten free? A: Yes, you can, by substituting the ingredients.