- VE
Carrot Cake Trifle
This Carrot Cake Trifle is a great option for dessert, plus gluten free too!
Ingredients
Instructions
- Step 1
Preheat the oven to 350°F.
- Step 2
Combine all the cake ingredients in order into the stand mixer or in a large mixing bowl with an electric mixer. Folding in the carrots and walnuts.
- Step 3
Spray two 8 inch cake pans with non-stick spray.
- Step 4
Pour 1/2 of the batter in each round cake pan.
- Step 5
Bake for 35 minutes on 350 °F or until fully cooked.
- Step 6
Let the cakes cool for about 5-10 minutes then rip them up into small pieces and set aside in a bowl.
- Step 7
In a mixing bowl, cream together the butter and cream cheese.
- Step 8
Whisk in the vanilla and powdered sugar, fold in the walnuts.
- Step 9
Mix this well until the icing is formed.
- Step 10
Tear the cake into bite size pieces after it's cooled.
- Step 11
In a trifle bowl, add half the cake to the bottom, one can of fruit filling, layer of icing and black walnuts.
- Step 12
Repeat this and add additional black walnuts to the top.
- Step 13
Serve immediately or chill and serve.
Tips & Tricks
Per serving
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