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Carrot Cake Trifle

Carrot Cake Trifle Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup cold heavy cream
  • 1/2 cup toasted pecans, roughly chopped

Method
 

  1. Preheat the oven to 350°F and grease a 9×13 inch pan. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk the oil, eggs, and 1 tsp vanilla, then stir in the carrots. Fold the wet mixture into the dry, scrape into the prepared pan, and bake 20 to 22 minutes, until a toothpick comes out clean. Let the cake cool completely.
  2. Beat the cream cheese until smooth, then beat in the powdered sugar and 1 tsp vanilla. With the mixer on low, slowly pour in the cold heavy cream. Increase speed to high and whip until stiff peaks form, 3 to 4 minutes.
  3. Cut the completely cooled cake into 1-inch cubes.
  4. In a trifle dish or deep glass bowl, layer half the cake cubes, half the mousse, and a third of the pecans. Repeat with the remaining cake and mousse, then top with the remaining pecans. Serve immediately or chill up to 2 hours.

Notes

The cake needs to cool completely before you cube it, which takes about 30 minutes after baking. If you are in a hurry, cool it on a wire rack and pop the pan in the fridge for the last 10 minutes. You can bake the cake a day ahead and store it wrapped at room temperature.