Gluten Free Carrot Cake Trifle

What ingredients do you need for Gluten-Free Carrot Cake Trifle?

• Granulated Sugar
• Vegetable Oil
• Hot Water
• Eggs
• Baking Soda
• Gluten Free All-Purpose Flour
• Ground Cinnamon
• Baking Powder
• Ground Nutmeg
• Salt
• Grated Carrots
• Black Walnuts or Pecans
• Unsalted Butter
• Cream Cheese
• Vanilla Extract
• Powdered Sugar
• Peach Pie Filling
• Apple Pie Filling

What gluten-free all-purpose flour should you use?

This flour needs to be a 1:1 swap, which means you can use the same amount of regular all-purpose flour as you would gluten-free all-purpose flour. This flour will already include Xanthan Gum, which will give the desserts the same taste and texture as a gluten-filled dessert.

We use King Arthur Flour, Cup 4 Cup, Better Batter, Bob’s Red Mill, or Jules Gluten-Free. These flours will work perfectly for these dessert recipes, but always be sure you are using a high-quality gluten-free all-purpose flour. This is the most important ingredient in making gluten-free desserts. I like simple, easy recipes, which is why these recipes do not use fancy ingredients; they are all easy to find at your local grocery store. Find more easy gluten-free dessert recipes on this post for gluten-free dessert recipes.

How do you make Carrot Cake Trifle?

This recipe is adapted from a depression era recipe for Gluten-Free Carrot Cake. Instead of keeping the carrot cake intact, the cake is torn into bite-size pieces and mixed with a creamy topping and pie filling. This cake is divided into two cake pans; however, you can use a larger 9×13 baking dish a well.

The carrot cake can be prepared with the instructions in the recipe card below. Once the carrot cake is prepared, removed from the oven, and cooled, the cake will be torn into smaller pieces and layered into a trifle bowl. Think of it as creating cake cubes to add to the dish.

The trifle bowl will have layers of pie filling, we used peach and apple; however, you can also use one or the other instead of using one of each if you prefer.

The whipped topping will be made with cream cheese, butter, and powdered sugar in a large mixing bowl using an electric mixer on low speed or a stand mixer to whip the topping. This topping will become a layer within the trifle, or you can mix the cake into the frosting in a large bowl before adding it to the trifle dish.

The complete instructions are in the recipe card below.

Tips for Making Gluten-Free Carrot Cake Trifle:

• Flour Matters – ALWAYS use a high quality gluten-free all-purpose flour that includes Xanthan Gum which is needed to provide the texture of the dessert.
• Make it Ahead – This trifle is best served chilled as opposed to at room temperature, so it is easy to make ahead and store in the refrigerator until you are ready to serve.
• Freshness Counts – It’s best to use freshly grated carrots that are grated just before adding them to the cake. This will give a great, soft texture.
• Nut-Free Option – If you are allergic to nuts, simply omit the nuts from the recipe. It can also be substituted out with raisins if you prefer.
• Layering Technique – Gently press down each layer to get the layers to show in your trifle bowl.

How do you store leftovers?

Leftovers can best be stored in an airtight container in the refrigerator for up to 3 days. The trifle is best served chilled and tastes even better the next day.

This easy Gluten Free Carrot Cake Trifle is the perfect Easter Dessert served with a sprinkle of nuts. It combines pantry style ingredients into a delicious homemade dessert recipe!