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Created by:
Kristy Still
Carrot Cake Trifle
Servings
12
+
This Carrot Cake Trifle is a great option for dessert, plus gluten free too!
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Ingredients
1x
2x
3x
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
1 8
oz
Package Cream Cheese
Softened
1
Tsp
Vanilla
3 1/2
Cups
Powdered Sugar
1/2
Black Walnuts
Reserve a few for the topping
Filling:
1
Can of Peach Fruit Filling
1
Can of Apple Fruit Filling
Reserved Black Walnuts
Instructions
Preheat the oven to 350*.
Combine all the cake ingredients except the walnuts in order in a stand mixer.
Add in 1/2 Cup of Black Walnuts to the batter.
Spray 2 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* 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.
In a trifle bowl, add half the cake to the bottom, then fruit filling, and a layer of icing and black walnuts.
Repeat this and add additional black walnuts to the top.
Serve immediately or chill and serve.
Nutrition
Serving:
12
+
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