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–+ servings
Carrot Cake Trifle - a delicious way to recover from a failed carrot cake.
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Carrot Cake Trifle Recipe

Learn how a cake mishap turned into a delightful Carrot Cake Trifle Recipe. A festive dessert anyone can make.
Course: Dessert
Cuisine: American
Keyword: Carrot Cake Trifle Recipe
Servings: 16
Author: Editor

Ingredients

Carrot Cake:

  • 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:

  • carrot cake
  • 3 cups vanilla pudding or chai spiced pudding
  • 1 cup + 2 tablespoons caramel sauce
  • 1 cup cranberries
  • 1 cup white chocolate chips
  • 1 cup nuts
  • 2 cups whipped cream

Instructions

Carrot Cake:

  • 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.

Trifle:

  • 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.