Carrot Cake Trifle

Carrot Cake Trifle

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Tomi Ann Hill 0

"A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping."
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2 h servings 520 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
  4. Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
  5. Spread almonds and coconut onto a baking sheet.
  6. Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
  7. Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.


  • Cook's Note:
  • The Allrecipes Carrot Cake III recipe can also be used in place of the boxed mix.



Yaaaaaaaaaas! I just brought this to Christmas dinner and it was a huge hit. My aunt stole a huge chunk of it for a post-Christmas meal with other relatives today, my parents took some home, and...

Simple to make and delicious!

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