Carrot Cake Trifle
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups all-purpose flour ( or gluten-free flour )
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2½ cups grated carrots
- 1 cup walnuts, cranberries, or white chocolate chips (optional)
- Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan.
- In a large bowl, blend sugar, oil, and eggs using a whisk or mixer on low.
- Add flour, cinnamon, baking soda, and salt. Mix on high for 2 minutes.
- Add in grated carrots and optional ingredients. Stir in by hand until fully incorporated.
- Bake at 350 degrees for 45 minutes.
- Set on rack to cool.
- Cut carrot cake into 1 inch pieces.
- Spread ⅓ third of the cake pieces across the bottom of the trifle bowl.
- Spoon half of the pudding over the cake pieces.
- Sprinkle ⅓ cup cranberries, ⅓ cup white chocolate chips, and ⅓ cup nuts over the pudding.
- Drizzle ½ cup caramel sauce over the cranberries and nuts.
- Repeat steps 2 - 5.
- Spread the remaining cake pieces over the caramel layer.
- Sprinkle ⅓ cup cranberries, ⅓ cup white chocolate chips, and ⅓ cup nuts over the cake layer.
- Top with the whipped cream.
- Drizzle remaining caramel sauce over the whipped cream.
- Keep chilled until it can be served. Serve it as soon as possible.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=12166
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