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–+ servings
Created by: Kristy Still

Carrot Cake Trifle

Course Dessert
Cuisine American
Servings 12 +
This Carrot Cake Trifle is a great option for dessert, plus gluten free too!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

Cake:

  • 1 1/2 Cups Granulated Sugar
  • 1 Cup Vegetable Oil
  • 2 1/2 Tbsp Hot Water
  • 3 Eggs
  • 1 Tsp Baking Soda
  • 1 1/2 Cups All-Purpose Flour or Gluten Free All-Purpose Flour
  • 1 Tsp Cinnamon
  • 1 Tsp Baking Powder
  • 1/4 Tsp Ground Nutmeg
  • Pinch of Salt
  • 1 Cup Grated Carrots
  • 1/2 Cup Black Walnuts

Icing:

  • 1 Stick Unsalted Butter Softened
  • 8 oz Package Cream Cheese Softened
  • 1 Tsp Vanilla
  • 3 1/2 Cups Powdered Sugar
  • 1/2 Cup Black Walnuts Reserve a few for the topping

Filling:

  • 1 Can Peach Pie Filling (21oz)
  • 1 Can Apple Pie Filling (21oz)
  • Reserved Black Walnuts

Instructions

  • Preheat the oven to 350°F.
  • Combine all the cake ingredients in order into the stand mixer or in a large mixing bowl with an electric mixer. Folding in the carrots and walnuts.
  • Spray two 8 inch cake pans with non-stick spray.
  • Pour 1/2 of the batter in each round cake pan.
  • Bake for 35 minutes on 350°F or until fully cooked.
  • Let the cakes cool for about 5-10 minutes then rip them up into small pieces and set aside in a bowl.
  • In a mixing bowl, cream together the butter and cream cheese.
  • Whisk in the vanilla and powdered sugar, fold in the walnuts.
  • Mix this well until the icing is formed.
  • Tear the cake into bite size pieces after it's cooled.
  • In a trifle bowl, add half the cake to the bottom, one can of fruit filling, layer of icing and black walnuts.
  • Repeat this and add additional black walnuts to the top.
  • Serve immediately or chill and serve.

Notes

Nutritional Information will vary depending on serving sizes.

Nutrition

Serving: 1Serving | Calories: 550kcal | Carbohydrates: 73g | Protein: 5g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 60mg | Sodium: 204mg | Potassium: 70mg | Fiber: 2g | Sugar: 61g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg

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