Carrot Cake Trifle

Name: Carrot Cake Trifle
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 60 min
Yield: 16 servings
Ingredients: 1 (15.25 ounce) package carrot cake mix; 1 cup water; ⅔ cup vegetable oil; 3 large eggs eggs; 2 ½ cups milk; 1 (5 ounce) package instant vanilla pudding mix; 1 (8 ounce) package cream cheese, softened; 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed; 1 cup chopped almonds; 1 cup shredded coconut; 1 cup toffee baking bits (such as Heath®)

Rating: 4.95 stars

21 Ratings
16 Reviews
7 Photos

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.

By Tomi Ann Hill

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Recipe Summary

prep:

20 mins

cook:

40 mins

additional:

1 hr

total:

2 hrs

Servings:

Yield:

16 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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Step 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.
Step 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).
Step 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.
Step 5

Spread almonds and coconut onto a baking sheet.
Step 6

Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
Step 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.

Nutrition Facts

Per Serving:

520 calories; protein 7.3g 15% DV; carbohydrates 44.7g 14% DV; fat 35.4g 54% DV; cholesterol 87.5mg 29% DV; sodium 444.5mg 18% DV. Full Nutrition

Reviews (16)

Most helpful positive review

Shlemar

12/26/2014

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. Read More

Helpful

(7)

21 Ratings

5 star values: 20
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Shlemar

12/26/2014

Helpful

(7)

AMYJEANB

12/25/2015

Made for Christmas eve dinner.... Exactly as directed and everyone loved it even my ex-husband who hates carrot cake had 3 servings! Read More

Helpful

(4)

Dawn Reutter Hoke

01/13/2016

so friggin' awesome....one of the best desserts I've ever had!! Read More

Helpful

(3)

Jessica Volz Hall

12/06/2016

Made this for a potluck and everyone wanted the recipe. They also want me to make it again...a hit! Read More

Helpful

(2)

paulajd127

03/09/2015

Simple to make and delicious! Read More

Helpful

(2)

pixiesmama

03/28/2016

AMAZING!!!!! I made this for Easter & it was awesome!! Something different beautiful & everyone loved!!! Thank you for this great recipe! The only change I made was to make my own carrot cake that my family loves (Carrot Cake X on AR) rather than use a mix. I used an electric mixer to make the pudding then added a block Neufchatel cream cheese (less fat & softer) that I set out on counter for about a half hour. I blended until it was creamy. I put it all together the night before & it was PERFECT!? Read More

Helpful

(2)

Isabel Barbosa Velozo

12/29/2016

Absolutely delicious. Made it for Christmas Eve and it was a hit. Only thing I did different was omit the coconut because of an allergy and added more toffee bits and almonds. Outstanding!! Read More

Helpful

(1)

Jackie Bertrand Vaughan

03/13/2018

Totally addicting! The only changes were that I used a little less than half of a leftover Sam's iced carrot cake instead of baking one and I used 1 vanilla & 1 cheesecake pudding instead of a larger vanilla size. Everyone had seconds! Read More

Helpful

(1)

Carol

05/12/2016

This is so good. My trifle bowl was overfull and I could not fit all the cake in there. I think it needs more cream cheese flavor and will either add more cream cheese or maybe see if there is a cheesecake pudding flavor to use next time. My daughter just make the cake per directions on the box. Read More

Helpful

(1)

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Nutritional Information

Carrot Cake Trifle

Servings Per Recipe: 16
Calories: 520.1

% Daily Value *

protein: 15 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 54 %

saturated fat: 71 %

cholesterol: 29 %

vitamin a iu: 22 %

niacin equivalents: 15 %

vitamin b6: 3 %

vitamin c:

folate: 3 %

calcium: 10 %

iron: 8 %

magnesium: 12 %

potassium: 6 %

sodium: 18 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Carrot Cake Trifle

1 of 16

All Reviews

Shlemar

12/26/2014

Helpful

(7)

AMYJEANB

12/25/2015

Made for Christmas eve dinner.... Exactly as directed and everyone loved it even my ex-husband who hates carrot cake had 3 servings!

Helpful

(4)

Dawn Reutter Hoke

01/13/2016

so friggin' awesome....one of the best desserts I've ever had!!

Helpful

(3)

Jessica Volz Hall

12/06/2016

Made this for a potluck and everyone wanted the recipe. They also want me to make it again...a hit!

Helpful

(2)

paulajd127

03/09/2015

Simple to make and delicious!

Helpful

(2)

pixiesmama

03/28/2016

Helpful

(2)

Isabel Barbosa Velozo

12/29/2016

Absolutely delicious. Made it for Christmas Eve and it was a hit. Only thing I did different was omit the coconut because of an allergy and added more toffee bits and almonds. Outstanding!!

Helpful

(1)

Jackie Bertrand Vaughan