Carrot Cake Trifle
 
Ingredients
Carrot Cake Ingredients:
  • 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)
Trifle Ingredients:
Directions
Carrot Cake Directions:
  1. Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan.
  2. In a large bowl, blend sugar, oil, and eggs using a whisk or mixer on low.
  3. Add flour, cinnamon, baking soda, and salt. Mix on high for 2 minutes.
  4. Add in grated carrots and optional ingredients. Stir in by hand until fully incorporated.
  5. Bake at 350 degrees for 45 minutes.
  6. Set on rack to cool.
Trifle Directions:
  1. Cut carrot cake into 1 inch pieces.
  2. Spread ⅓ third of the cake pieces across the bottom of the trifle bowl.
  3. Spoon half of the pudding over the cake pieces.
  4. Sprinkle ⅓ cup cranberries, ⅓ cup white chocolate chips, and ⅓ cup nuts over the pudding.
  5. Drizzle ½ cup caramel sauce over the cranberries and nuts.
  6. Repeat steps 2 - 5.
  7. Spread the remaining cake pieces over the caramel layer.
  8. Sprinkle ⅓ cup cranberries, ⅓ cup white chocolate chips, and ⅓ cup nuts over the cake layer.
  9. Top with the whipped cream.
  10. Drizzle remaining caramel sauce over the whipped cream.
  11. Keep chilled until it can be served. Serve it as soon as possible.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/how-to-create-easter-dinner-for-30-00-recipes-and-tips/