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Creamy Carrot Cake Trifle

creamy carrot cake trifle - featured image
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A layered dessert that combines moist carrot cake with a silky whipped cream cheese topping, perfect for any occasion and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 2 cups grated fresh carrots
  • 1 ½ cups all-purpose flour (190 g)
  • ¾ cup granulated sugar (150 g)
  • ¼ cup brown sugar (50 g)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • 8 oz cream cheese, softened
  • 1 cup cold heavy cream (240 ml)
  • ½ cup powdered sugar (60 g)
  • 1 tsp vanilla extract
  • Pinch of salt (optional)
  • Toasted coconut flakes or additional chopped nuts for garnish (optional)
  • Fresh orange zest for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs, vegetable oil, and vanilla extract. Stir in grated carrots and optional nuts.
  4. Pour wet ingredients into dry ingredients and fold gently until just combined. Avoid overmixing.
  5. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, about 1 hour.
  6. Whip cold heavy cream until soft peaks form. In a separate bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
  7. Fold whipped cream gently into the cream cheese mixture until light and fluffy. Add a pinch of salt if desired.
  8. Cut cooled carrot cake into cubes. In a trifle bowl or individual glasses, layer cake cubes and cream cheese whip alternately until the top.
  9. Garnish with toasted coconut flakes, nuts, and fresh orange zest if desired.
  10. Refrigerate trifle for at least 2 hours before serving. Remove from fridge about 15 minutes before serving for best texture.

Notes

Do not overmix the batter to avoid tough cake. Use cold heavy cream for better whipping. Let cream cheese sit at room temperature before whipping. Chill cream cheese whip if too loose before assembling. Layer gently to keep trifle airy. Baking carrot cake ahead saves time.

Nutrition

Keywords: carrot cake, trifle, creamy dessert, cream cheese whip, easy dessert, layered dessert, homemade dessert

Find it online: https://yumnode.com/creamy-carrot-cake-trifle-recipe-easy-5-step-homemade-dessert/