Homemade Carrot Cake Trifle with Cream Cheese Whip
This homemade carrot cake trifle with cream cheese whip features moist spiced cake cubes layered with vanilla pudding and a rich, whipped cream cheese filling, garnished with chopped walnuts for crunchy contrast.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 5.25 oz instant vanilla pudding mix
- 3 cups cold milk
- 4 eggs
- 1 cup extra virgin olive oil
- 1.5 cups granulated sugar
- 2 tablespoon honey
- 2 tablespoon butter softened
- 2 cups cake flour sifted
- 0.25 teaspoon cardamom
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large carrots shredded fine
- 16 oz heavy whipping cream
- 0.25 cup powdered sugar
- 8 oz cream cheese softened
- 0.25 cup chopped walnuts
- extra whipped cream optional topping
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish well.
- In a large bowl, whisk together eggs, olive oil, sugar, honey, and softened butter until smooth.
- In another bowl, sift flour, cardamom, cinnamon, baking soda, and salt together.
- Gradually stir dry ingredients into the wet mix gently until combined.
- Pour batter into the baking dish and bake for 30 minutes or until a toothpick inserted comes out clean.
- While cake bakes, whisk pudding with cold milk for 2 minutes and chill in fridge.
- Once cake is cool, cut into cubes.
- In a chilled bowl, whip heavy cream with powdered sugar, then fold in softened cream cheese.
- Layer cake cubes, pudding, and cream cheese whip in glasses or trifle bowl. Repeat layers as desired.
- Top with a final dollop of cream cheese whip, walnuts, and optional whipped cream. Refrigerate for 1 hour before serving.
Notes
Make layers ahead to save time. Serve chilled.