Carrot Cake Trifle Recipe - Allrecipes.com
Carrot Cake Trifle Recipe
  • READY IN 2 hr

Carrot Cake Trifle

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    2 hrs

Directions

  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.
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Footnotes

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

Dec 26, 2014

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 even my uncle, who hates coconut, liked it (though, I didn't tell him it was in there ;D ) I did use Carrot Cake III from this site instead of a boxed cake mix, and made real whipped cream instead of using Cool Whip. I was a little short on filling, but I'm assuming that's due to the whipped cream change. Next time I'll whip a full 16oz of it and that should do it. I did have a little trouble getting the cream cheese mixed into the pudding smoothly, in the end it was still a little lumpy, but the toppings masked that at least! I let it soften a bit first, but maybe it needed a little more time. I might try a cooked pudding next time and see if the heat makes it easier to blend the cheese in. There will definitely be a next time though, this is completely delicious.

 
Mar 09, 2015

Simple to make and delicious!

 

3 Ratings

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Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 35.4 g
  • 54%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 445 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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