Carrot Cake Trifle
A delicious layered dessert with carrot cake, cream cheese frosting, and whipped cream.
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Ingredients
Carrot Cake
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Vegetable oil
- 3 Eggs
- 2 cups Grated carrots
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
Cream Cheese Frosting
- 8 oz Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
Whipped Cream
- 2 cups Heavy whipping cream
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add the oil and eggs to the dry ingredients and mix until well combined. Fold in the grated carrots.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, and beat until creamy.
- For the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
- To assemble the trifle, cut the cooled carrot cake into cubes. In a trifle dish, layer the cake cubes, cream cheese frosting, and whipped cream. Repeat the layers until the dish is full, ending with a layer of whipped cream on top.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Nutritional Value
Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 45g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1.5mg
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