Carrot Cake Trifle Dessert

By: Amanda A from frostingandglue.com

By: Amanda A from frostingandglue.com

"This Carrot Cake Trifle is the perfect combination of delicious carrot cake with a light and fluffy frosting that we all love. With just a few basic steps you will have a simple, yet perfect dessert that your friends and family will love. Carrot Cake Trifles are one of the easiest trifles to make! There are only two layers to work with and there is very minimal prep required to make this dessert. Even better, the cleanup is very minimal! That’s my kind of dessert! It reminds me a lot of another favorite of mine, the No-Bake Strawberry Lasagna. Carrot cake trifles are one of my favorite desserts to make in the spring! There is something about the spice cake with the cream cheese frosting that is perfectly combined in every single bite. You will love the combination of the flavors in this carrot cake trifle with pineapple. If you are looking for a simple, easy, dessert that you can prep ahead of time to serve on Easter this is the one you have been searching for."

Click here for the dessert recipe

Serves8 People

Cooking MethodOven

Cooking Vessel Size9x13 baking dish

Ingredients

1 (15-1/4-ounce) Package Carrot Cake Mix
1 cup Water
2/3 cup Applesauce
4 Eggs
1 cup Shredded Carrots
1 (8-ounce) Block of cream Cheese
1/2 cup Powder Sugar
1/2 cup Shredded Coconut
1/2 cup Chopped Pecans
1/2 cup Crushed Pineapple
1 (8-ounce) Container of Frozen whipped topping

Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish.
Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
Cut the cake into cubes.
Place half of the cream cheese mixture into the bottom of the trifle bowl. Top with half of the cake. Repeat the layers of cream cheese mixture and cake.
Top the trifle with the additional frozen whipped topping and garnish as desired.