Are you craving a delicious dessert that's both easy to make and incredibly satisfying? Look no further! This Carrot Cake Trifle recipe is the perfect answer. Forget the complicated layers of a traditional carrot cake; this delightful trifle combines all the amazing flavors we love in a simple, no-bake format. It's a fantastic option for weeknight treats, potlucks, or even elegant gatherings. Get ready to impress your friends and family with this stunning and surprisingly easy-to-make dessert. It's one of those healthy-ish recipes that everyone will adore.
Ingredients:
This recipe makes a trifle that serves about 6-8 people. Feel free to double or halve it depending on your needs.
For the Carrot Cake Layer:
- 1 box (15.25 ounces) spice cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For the Assembly:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups milk
- 1 cup crushed gingersnaps or graham crackers
- Whipped cream (optional, for garnish)
- Candied carrots or chopped pecans (optional, for garnish)
Instructions:
1. Prepare the Carrot Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer until well blended. Stir in the grated carrots and nuts (if using). Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely.
2. Make the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
3. Assemble the Trifle:
Crumble the cooled carrot cake into bite-sized pieces. In a separate bowl, whisk together the pudding mix and milk until smooth. Let it sit for a few minutes to thicken.
In a trifle bowl or individual serving glasses, layer the ingredients as follows:
- Layer 1: 1/3 of the crushed gingersnaps/graham crackers
- Layer 2: 1/2 of the carrot cake pieces
- Layer 3: 1/2 of the cream cheese frosting
- Layer 4: 1/2 of the pudding
- Layer 5: Remaining crushed gingersnaps/graham crackers
- Layer 6: Remaining carrot cake pieces
- Layer 7: Remaining cream cheese frosting
- Layer 8: Remaining pudding
Top with whipped cream and candied carrots or chopped pecans, if desired. Refrigerate for at least 2 hours to allow the flavors to meld before serving. This allows the pudding and cake to absorb some of the moisture and create a cohesive and delicious dessert.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the frosting.
- Add a layer of chopped pineapple or mandarin oranges for extra sweetness and moisture.
- Try different types of crushed cookies or biscuits for the base layer – digestive biscuits or shortbread work well.
- If you're short on time, use store-bought carrot cake.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: Approximately 20-25g Protein: Approximately 5-7g Carbohydrates: Approximately 50-60g
This easy carrot cake trifle is a delightful and simple dessert recipe perfect for any occasion. Enjoy the delicious combination of flavors and textures! It’s a great recipe to add to your collection of easy recipes and quick dinner ideas, particularly when you're looking for a homemade cooking option that's both delicious and impressive.