Carrot Cake Trifle

Introduction & Inspiration

Carrot cake is a beloved dessert, known for its moist texture, warm spices, and creamy frosting. This Carrot Cake Trifle takes all those classic elements and transforms them into a stunning and easy-to-assemble layered dessert. It’s perfect for showcasing the flavors of carrot cake in a visually impressive way, without the fuss of frosting a layer cake.

My inspiration came from wanting to create a dessert that was both beautiful and delicious, and that celebrated the flavors of carrot cake in a new format. Trifles are wonderful because they allow you to create layers of different textures and flavors, and they’re inherently festive and impressive.

I also wanted a recipe that was relatively easy to make, even for those who might not be experienced bakers. Using a boxed cake mix as a base simplifies the process, while the homemade pudding and whipped cream cheese frosting add a touch of gourmet flair. It is a perfect dessert to impress.

And you can make it in advance.

Nostalgic Appeal

Carrot cake, for many, evokes feelings of warmth, comfort, and perhaps memories of family gatherings, holiday celebrations, or special occasions. It’s a classic dessert that’s often associated with home baking and traditional recipes.

Trifles, too, have a nostalgic appeal, reminding us of potlucks, parties, and layered desserts that showcase a variety of flavors and textures.

This Carrot Cake Trifle combines those nostalgic elements, offering a way to enjoy a classic dessert in a new and exciting format. It’s a dish that’s both familiar and impressive, perfect for sharing with loved ones or for savoring on your own.

It is also a perfect recipe to make with kids.

Homemade Focus

While this recipe utilizes a boxed cake mix for convenience, the pudding and whipped cream cheese frosting are made from scratch, adding a homemade touch that elevates the entire dessert. We’re taking a shortcut with the cake, but we’re focusing our energy on creating delicious and flavorful layers to complement it.

I believe that even when using convenience products, it’s important to add your own personal touch and to incorporate homemade elements whenever possible. It’s about creating a dessert that feels special and crafted, even if it doesn’t require hours in the kitchen.

The homemade vanilla pudding, tinted a vibrant orange to mimic the color of carrots, adds a creamy and flavorful layer that complements the cake perfectly. And the whipped cream cheese frosting is light, fluffy, and not overly sweet, providing the perfect finishing touch.

It is a perfect dessert.

Flavor Goal

The primary flavor goal for this Carrot Cake Trifle is to capture the essence of carrot cake – moist, warmly spiced cake, creamy vanilla pudding, and a tangy, not-too-sweet whipped cream cheese frosting – all in a layered, visually appealing format.

The carrot cake mix, enhanced with oil, buttermilk, eggs, toasted walnuts, and grated carrots, provides the foundation of the trifle, offering that classic carrot cake flavor and texture.

The instant vanilla pudding, tinted orange with food coloring, adds a creamy, custard-like layer that complements the cake and provides a visual contrast.

The whipped cream cheese frosting, made with cream cheese, sugar, heavy whipping cream, and vanilla extract, adds a tangy, creamy, and not-too-sweet topping that balances the other flavors.

The crushed speculoos cookies (such as Biscoff) add a crunchy, spiced element that complements the other flavors and textures.

The optional candied carrots add a beautiful and flavorful garnish.

Ingredient Insights

Let’s take a closer look at the key ingredients:

For the Trifle:

• Carrot cake mix: Provides the base for the cake layer. Choose your favorite brand.
• Vegetable oil: Adds moisture to the cake.
• Buttermilk, room temperature: Adds moisture and a subtle tanginess to the cake. Using room temperature buttermilk helps to create a more even batter.
• Large eggs, room temperature: Bind the cake ingredients together and add richness. Using room temperature eggs helps them to emulsify better with the other ingredients.
• Chopped toasted walnuts: Add a nutty flavor and a bit of crunch to the cake. Toasting the walnuts enhances their flavor.
• Grated carrots: Add moisture, sweetness, and that signature carrot cake flavor.
• Instant vanilla pudding mix: Creates a quick and easy custard-like layer.
• Whole milk: Used to make the pudding.
• Red and yellow food coloring: Used to tint the pudding a vibrant orange color, mimicking the look of carrots.
• Cream cheese, softened: The base of the whipped cream cheese frosting, providing tanginess and creaminess.
• Granulated sugar: Adds sweetness to the frosting.
• Heavy whipping cream: Whipped to create a light and airy texture in the frosting.
• Vanilla extract: Enhances the flavor of the frosting.
• Speculoos cookies (such as Biscoff), crushed: Add a crunchy, spiced element that complements the other flavors and textures.

For the Candied Carrots (Optional):

• Medium carrots, peeled: Used to create long, thin ribbons for the candied garnish.
• Granulated sugar: Used to create a simple syrup for cooking the carrot ribbons.

Essential Equipment

Here is a list of the tools you will need to make this recipe.

• 13-by-9-inch baking pan: For baking the carrot cake.
• Baking spray with flour: To prevent the cake from sticking to the pan.
• Parchment paper: To line the baking pan for easy removal of the cake.
• Large bowl: For mixing the cake batter.
• Whisk: For mixing the cake batter and the pudding.
• Wire rack: For cooling the cake.
• Stand mixer with whisk and paddle attachments (or hand mixer): For making the pudding and the whipped cream cheese frosting.
• Medium bowl: For making the pudding.
• Zip-top bag and rolling pin: For crushing the speculoos cookies.
• Large trifle dish (13 to 16 cup capacity): For assembling the trifle.
• Rubber spatula: For folding in the whipped cream and strawberries.
• Offset spatula (optional): For smoothing the layers of the trifle.
• Medium saucepan: For making the candied carrots (optional).
• Vegetable peeler: For making carrot ribbons (optional).
• Measuring cups and spoons

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

Trifle:

• Baking spray with flour
• 1 (15.25-ounce) box carrot cake mix
• 3/4 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 3 large eggs, room temperature
• 1 cup chopped toasted walnuts, divided
• 1/2 cup grated carrots
• 1 (5.1-ounce) package instant vanilla pudding mix
• 3 cups whole milk
• Red food coloring
• Yellow food coloring
• 1 (8-ounce) package cream cheese, softened
• 1/3 cup granulated sugar
• 3 cups heavy whipping cream
• 1 tablespoon vanilla extract
• 1 (8.8-ounce) package speculoos cookies, such as Biscoff

Candied Carrots (optional):

• 2 medium carrots, peeled
• 1 cup granulated sugar

Step-by-Step Instructions

Let’s get started! Here’s a detailed, step-by-step guide:

Part 1: Make the Carrot Cake

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 13-by-9-inch baking pan with baking spray with flour. Line the pan with parchment paper, leaving an overhang on the two long sides, and spray the parchment paper with baking spray.
2. Combine Cake Ingredients: In a large bowl, whisk together the cake mix, oil, buttermilk, and eggs until well combined, about 2 minutes.
3. Fold in Walnuts and Carrots: Fold in 3/4 cup of the chopped toasted walnuts and the grated carrots.
4. Bake Cake: Pour the batter into the prepared baking pan. Bake according to the package directions. The cake should have a few moist crumbs on a toothpick inserted in the center, and the edges of the cake should begin to pull away from the sides of the pan.
5. Cool Cake: Cool the cake completely on a wire rack, about 1 hour.
6. Cube Cake: Once cool, cut the cake into 1 1/2-inch pieces. Set aside.

Part 2: Make the Pudding

1. Whisk Pudding: Meanwhile, prepare the pudding according to the package directions, using the 3 cups of whole milk.
2. Add Food Coloring: Add 1 or 2 drops of red food coloring and 1 or 2 drops of yellow food coloring to the pudding. Mix until the colors are well distributed and continue adding color, 1 drop at a time, until the desired orange color is reached.
3. Chill Pudding: Chill the pudding for at least 30 minutes or up to overnight.

Part 3: Make the Whipped Cream Cheese Frosting

1. Beat Cream Cheese and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and granulated sugar on medium-high speed until smooth and fluffy, 3 to 4 minutes.
2. Gradually Add Cream and Vanilla: Reduce the speed to medium and gradually add the heavy whipping cream and vanilla extract.
3. Whip Until Combined: Beat until the cream is whipped and well combined with the cream cheese, 1 to 2 minutes, stopping occasionally to scrape the sides of the bowl. Be careful not to overwhip.

Part 4: Assemble the Trifle

1. Fold Pudding into Frosting: Fold about 1 cup of the whipped cream cheese frosting into the chilled pudding.
2. Crush Cookies: Place the speculoos cookies in a zip-top bag and coarsely crush them with a rolling pin. Set aside 1/4 cup of the crushed cookies for topping.
3. Layer Trifle: Place a single layer of cake cubes snugly in a large trifle dish (13 to 16 cubes). Top with half of the pudding mixture, sprinkle with 1/2 of the remaining crushed cookies, and top with half of the whipped cream cheese frosting. Repeat the layers once more. (There may be extra cake cubes; reserve those for another use.)
4. Garnish and Serve: Sprinkle the top with the reserved crushed cookies and the remaining 1/4 cup of chopped walnuts. Decorate with candied carrots, if you like. Serve immediately.

Part 5: Make the Candied Carrots (Optional)

1. Preheat Oven: Preheat the oven to 225°F (107°C). Line a baking sheet with parchment paper.
2. Make Carrot Ribbons: Run a vegetable peeler down the length of the peeled carrots to make long, flat ribbons.
3. Make Simple Syrup: In a medium saucepan, bring 1 cup of water and the 1 cup of granulated sugar to a boil.
4. Simmer Carrots: Reduce the heat to medium-low and add the carrot ribbons to the saucepan. Simmer, stirring occasionally, until the carrots are cooked and slightly translucent, about 15 minutes.
5. Strain and Dry: Strain the carrots from the simple syrup, reserving the syrup for cocktails, if you like.
6. Bake Carrots: Lay the carrot ribbons out on the prepared baking sheet, making sure none are touching. Place in the oven and bake until almost dry, 20 to 25 minutes.
7. Form Spirals: Working quickly, roll the carrot ribbons around a round wooden spoon handle or a straw to create spirals.
   • Let cool and they are ready to use.

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cake is dry.

Solution: Be careful not to overbake the cake. The toothpick test should show a few moist crumbs, not be completely clean.

Problem: My pudding is too thin.

Solution: Make sure you’re using instant pudding mix and that you’ve chilled it for long enough.

Problem: My whipped cream cheese frosting is too soft.

Solution: Make sure your cream cheese is softened but not warm. Also, be careful not to overwhip the heavy cream. You can try chilling the frosting for a bit to help it firm up.

Problem: My candied carrots are sticky. Solution: They need to be baked longer

Tips and Variations

Here are some tips and variations to customize your Carrot Cake Trifle:

Tip: For the best flavor, use high-quality ingredients, especially the cream cheese and vanilla extract.

Tip: Toasting the walnuts before adding them to the cake batter enhances their flavor.

Variation: Add other spices to the cake batter, such as:

• Ground ginger
• Ground cloves
• Allspice

Variation: Add other mix-ins to the cake batter, such as:

• Raisins
• Shredded coconut
• Chopped pecans

Variation: Use a different flavor of pudding, such as:

• Butterscotch
• Coconut cream
• Cheesecake

Variation: Use a different type of cookie for the crumb layer, such as:

• Graham crackers
• Gingersnaps
• Vanilla wafers Variation: Add some cream to the pudding

Serving and Pairing Suggestions

This Carrot Cake Trifle is a perfect dessert for:

• Easter
• Springtime gatherings
• Potlucks
• Birthday parties
• Any occasion where you want a beautiful and delicious dessert

Pairing Suggestions:

• Coffee or tea
• Dessert wine, such as Moscato d’Asti or a late-harvest Riesling
• A glass of milk

Nutritional Information

Note that these values are approximate; brands and preparations can impact the final numbers.

Here’s an approximate nutritional breakdown per serving (assuming 12 servings):

• Calories: 500-600
• Fat: 30-40g
• Saturates: 18-22g
• Protein: 6-8g
• Carbohydrates: 50-60g
• Fiber: 2-3g
• Sugar: 35-45g
• Sodium: 200-300mg

This Carrot Cake Trifle is a rich and indulgent dessert, so it’s best enjoyed in moderation.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made a Carrot Cake Trifle by baking a carrot cake from a mix, enhanced with walnuts and carrots, making vanilla pudding, making a whipped cream cheese frosting, crushing speculoos cookies, and layering the cubed cake, pudding, cookies, and frosting in a trifle dish. We optionally made candied carrot ribbons for garnish.

Q&A:

Q: Can I make this trifle ahead of time?

A: Yes, this trifle is perfect for making ahead of time! In fact, it’s even better if you make it a day in advance, as this allows the flavors to meld and the cake to absorb some of the moisture from the pudding and frosting. Store it in the refrigerator, covered with plastic wrap.

Q: Can I use a different type of cake mix?

A: Yes, you could use a spice cake mix or even a yellow cake mix. However, a carrot cake mix provides the most authentic carrot cake flavor.

Q: Can I use store-bought whipped cream instead of making my own?

A: While you could use store-bought whipped cream, the homemade whipped cream cheese frosting is really what makes this trifle special. It’s much more flavorful and has a better texture.

Q: Can I freeze this trifle?

A: I don’t recommend freezing this trifle, as the texture of the pudding and whipped cream may change upon thawing. It’s best enjoyed fresh or within a few days of making it. Q: How can i store the leftover? A: keep it in the fridge.