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Carrot Cake Trifle

This springtime carrot cake trifle features layers of moist carrot cake and no-bake cheesecake filling. Jazz it up with your favorite carrot cake additions such as walnuts or raisins. Topped with adorable decorations like chocolate covered strawberry “carrots,” this dessert is sure to be an Easter showstopper!

Carrot Cake Trifle with cream cheese frosting is an easy Easter dessert!

Carrot Cake Trifle

Easter is almost here! This is my second most favorite holiday (Christmas being number one).

Easter is a particularly joyful celebration of life and, of course, no celebration is complete without food.

Carrot Cake Trifle with cream cheese frosting is an easy Easter dessert!

Baked ham is our protein of choice and a fresh side vegetable such as roasted carrots with feta.

If you’re anything like our family, you’ll have lots of ham leftovers so be sure to check out my cheesy ham dinner for a quick makeover.

For dessert, serve this impressive carrot cake trifle. I’m no cake decorator and when I try to make a beautiful cake, they usually result in a “Pinterest fail!”

Carrot Cake Trifle with cream cheese frosting is an easy Easter dessert!

That’s why I love trifles! They’re so easy to make and turn out gorgeous, especially when you serve it in a fancy glass bowl.

For this carrot cake trifle, I layered chunks of carrot cake with fluffy cream cheese frosting.

For decoration, I added some strawberries dipped in orange colored chocolate. They look like cute little carrots and they highlight the flavor of the cake.

Carrot Cake Trifle with cream cheese frosting is an easy Easter dessert!

The filling layers can be made with either whipped topping or heavy cream. I’ve included instructions below for whichever option you prefer best.

I like cool whip because it’s more stable to work with, but since we’re not icing a cake, a loose texture from heavy cream is perfectly acceptable.

Carrot Cake Trifle with cream cheese frosting is an easy Easter dessert!

This trifle can also be personalized to your particular taste. Many people enjoy the addition of walnuts, pineapple, raisins or even coconut baked into carrot cake.

If desired, you can create a trifle layer with about 1 cup per layer. For example: cake, frosting, walnuts, cake frosting, raisins, etc.

Carrot Cake Trifle with cream cheese frosting is an easy Easter dessert!

Or, you can use your favorite ingredient as garnish for the trifle (pineapple rings would be pretty).

You could even have small bowls with these toppings around the trifle and people can add them as they please like a “build your own sundae.”

If using pineapple, drain well or the trifle will become watery.

Save this Easter trifle to Pinterest!

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Carrot Cake Trifle with cream cheese frosting is an easy Easter dessert!

Carrot Cake Trifle

Yield: 12
Prep Time: 15 minutes
Total Time: 15 minutes

Carrot Cake Trifle with cream cheese frosting is an easy Easter dessert!

Ingredients

  • 1 carrot cake, cubed into 1” pieces
  • 12 oz whipped topping OR 12 oz heavy cream
  • 16 oz cream cheese, well softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla

Options for garnish as desired:

  • Orange colored chocolate covered strawberries
  • Walnuts
  • Pineapple, well drained
  • Raisins
  • Shredded coconut (white or “grass green”)
  • Various Easter candy

Instructions

  • Beat the cream cheese, powdered sugar and vanilla together until smooth and creamy. If using whipped topping, fold it in and proceed to the next step. If using heavy cream, add it to the cream cheese mixture and whip until thickened and soft to medium peaks form.
  • Layer half the cake in a glass bowl. Top with half the cheesecake mixture. If using, add about 1-2 cups of desired mix-ins. Top with remaining cake and cheesecake mixture.
  • Garnish top of trifle with chocolate covered strawberry carrots, Easter candies, nuts or fruit.
  • Did you make this recipe?

    Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget


    I first published this recipe on Amanda’s Cookin’ as a guest post by Kitchen Gidget.

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    Adrian

    Wednesday 25th of April 2018

    Beautiful