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 Trifle Dessert
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.
Equipment Needed
Ingredients
Cake Ingredients
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- ⅔ cup applesauce
- 4 eggs
- 1 cup shredded carrots
Cream Cheese Filling Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup powdered sugar
- ½ cup shredded coconut
- ½ cup chopped pecans
- ½ cup crushed pineapple, well drained
- 1 (8 ounce) container frozen whipped topping, thawed
Additional Ingredients
- 1 (8 ounce) container frozen whipped topping, thawed for the garnish
- Additional coconut, shredded carrots, pineapple, pecans, etc. as desired
How To Make Carrot Cake Trifle
Be sure you download a copy of this recipe! It’ll be a great addition to your family cookbook!
- 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.
Fun Spring Activities For Kids…
Tips, Tricks, and FAQ’s
- To test to make sure the cake is done, be sure you insert a toothpick into the middle of the cake. If it comes out clean then it is done.
- If you have a favorite carrot cake recipe, you can use it to make the cake.
- Be sure that you let your cake completely cool prior to cutting it.
- To add color to your trifle you can use orange food coloring to your cool whip topping.
How to store Carrot Cake Trifle with Cream Cheese
Since this carrot cake trifle is made with cream cheese you will want to store it in the fridge. Cover loosely with plastic wrap. It will keep for up to 3 days.
Can I make Carrot Cake Trifle with Pineapple ahead of time?
Yes, you can easily make this ahead of time. You will want to cook your cake and set it aside to cool. Once cooled, cut into cubes and store in an airtight container.
Mix your filling and then place it in an airtight container in the refrigerator.
Right before you are ready to serve, create layers alternating between the carrot cake and the cream cheese filling mixture.
What if I don’t have a trifle dish?
Don’t worry, you can use another glass bowl, or really any bowl. The reason most people love using trifle bowls is purely aesthetic! Your carrot cake trifle will still taste just as good if you have to use a different decorative dish or even a mixing bowl!
Does Carrot Cake get soggy in a trifle?
There is a lot of moisture in this cake which is one of the reasons it’s so good. It also means there is a short window before everything gets soggy. It will stay fresh in the fridge for about 3 days. After that you can still eat your carrot cake trifle, it’ll just be a little soggy.
More Recipes to try
How did you like this recipe? Comment below about your experience! We’d love to hear from you!
Carrot Cake Trifle
Ingredients
- Cake Ingredients
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- ⅔ cup applesauce
- 4 eggs
- 1 cup shredded carrots
- Cream Cheese Filling Ingredients
- 1 (8 ounce) package cream cheese, softened
- ½ cup powdered sugar
- ½ cup shredded coconut
- ½ cup chopped pecans
- ½ cup crushed pineapple, well drained
- 1 (8 ounce) container frozen whipped topping, thawed
- Additional Ingredients
- 1 (8 ounce) container frozen whipped topping, thawed for the garnish
- Additional coconut, shredded carrots, pineapple, pecans, etc. as desired
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 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.
