Keeping in the #TruHolidaySpirit with TruWhip, I whipped up an absolutely delicious carrot cake trifle. Inspired by an AllRecipes I came across, this recipe is a fun play on a traditional carrot cake. Instead of having to save the best bite with all the cream cheese frosting, every bite in this trifle has a creamy layer. In addition to being delicious and beautiful, it can also be made a day in advance. While I decided to use a box mix of carrot cake, you can of course make a homemade cake. Please share if you have a great homemade recipe!
- 1 (15 ounce) package Carrot Cake Mix
- 2/3 cup Vegetable Oil
- 3 Eggs
- 3 cups Milk
- 1 (5 ounce) package Instant Vanilla Pudding Mix
- 1 (8 ounce) package Cream Cheese, softened
- 1 (9 ounce) container TruWhip, frozen whipped topping, thawed
- 1 cup Walnuts, chopped
- 1 cup Shredded Coconut
- Caramel Sauce
Preheat oven to 350 degrees. Grease a 9×13 glass baking dish.
Prepare the cake as directed on the box. Once baked, allow the cake to cool for at least ten minutes before cutting into pieces.
While the oven is still hot, toast the walnuts and coconut until lightly browned & fragrant, about 10 minutes. Keep an eye on it though! Turn the coconut as needed for equal browning.
In a large mixing bowl, combine the pudding and milk as per the instructions on the box. Once the pudding thickens, beat in the softened cream cheese until the filling is smooth. Next, fold in the TruWhip.
When the cake is cool, cut it into large bite-size pieces. In a trifle bowl, spread a layer of cake, and then spoon a layer of the filling on top, about the same depth as the cake layer. Sprinkle with walnuts, coconut and drizzle with the caramel sauce. Repeat the layering with remaining ingredients – you should end up with three layers of each. Decorate the top with the remaining coconut, walnuts and drizzles of the caramel. For directions to make marzipan carrots, follow these instructions.