Carrot Cake Trifle

If you love carrot cake and want to enjoy it in the summer too, this Carrot Cake Trifle recipe solves your problem – and wows the crowd.


This amazing Carrot Cake Trifle recipe is from Good Things Utah Kitchen. You’ve got to try it. It is so easy and so delicious.

Carrot cake trifle

Ingredients

Carrot cake: see our easy carrot cake recipe or follow their instructions in the video. Allow it to cool completely. Cutting it into cubes looks fantastic but takes longer.

Pineapple layer: 20 oz can pineapple tidbits, undrained + 1/4 c brown sugar + 2 Tbsp corn starch heated in saucepan and cooled.

Whipped cream layer: combine 8 oz pkg cream cheese, 1 c sugar, 1/8 tsp salt, 1 tsp vanilla. Fold into 1 1/2 c whipping cream, whipped – or cool whip to make it easier.

Garnish: crushed vanilla cookies and/or walnut pieces, caramel sauce or Dulce de Leche sweetened condensed milk.

Instructions

Put layer of cake cubes on bottom of trifle bowl. Spoon 1/2 of the pineapple mixture on top. Cover with 1/3 of the whip cream/cream cheese mixture.

Put another layer of each and end with the remaining 1/3 of whipped cream on the top. (Don’t worry if there’s enough to cover all of the top – it looks better mounded in the center with the pineapple underneath showing.)

Refrigerate for 2 hours.

Just before serving, sprinkle with crushed cookies and/or walnut pieces, and drizzle with caramel sauce or Dulce de Leche sweetened condensed milk.

Want more? See all of our carrot cake recipes.

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