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Carrot Cake Trifle

Carrot Cake Trifle

This Carrot Cake Trifle is a great option for dessert, plus gluten free too!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 12 serving

Calories: 850 kcal per serving

Ingredients

  • 1 ½ Cups - Granulated Sugar
  • 1 Cup - Vegetable Oil
  • 2 ½ Tbsps - Hot Water
  • 3 - Eggs
  • 1 Tsp - Baking Soda
  • 1 ½ Cups - All-Purpose Flour or Gluten Free All-Purpose Flour
  • 1 Tsp - Cinnamon
  • 1 Tsp - Baking Powder
  • ¼ Tsps - Ground Nutmeg
  • Pinch - Salt
  • 1 Cup - Carrots
  • ½ Cups - Black Walnuts
  • 1 Stick - Unsalted Butter
  • 8 oz Packages - Cream Cheese
  • 1 tsp - vanilla
  • 3 ½ Cups - Powdered Sugar
  • ½ Cups - Black Walnuts
  • 1 Can - Peach Pie Filling
  • 1 Can - Apple Pie Filling
  • Reserved Black Walnuts

Instructions

  1. Preheat the oven to 350°F.
  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.
  3. Spray two 8 inch cake pans with non-stick spray.
  4. Pour 1/2 of the batter in each round cake pan.
  5. Bake for 35 minutes on 350°F or until fully cooked.
  6. Let the cakes cool for about 5-10 minutes then rip them up into small pieces and set aside in a bowl.
  7. In a mixing bowl, cream together the butter and cream cheese.
  8. Whisk in the vanilla and powdered sugar, fold in the walnuts.
  9. Mix this well until the icing is formed.
  10. Tear the cake into bite size pieces after it's cooled.
  11. In a trifle bowl, add half the cake to the bottom, one can of fruit filling, layer of icing and black walnuts.
  12. Repeat this and add additional black walnuts to the top.
  13. Serve immediately or chill and serve.

Nutrition

Energy: 850 kcal | Total Fat: 46 g | Saturated: 25 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 86 mg | Total Carbs: 107 g | Fiber: 3 g | Sugars: 83 g | Proteins: 10 g | Sodium: 306 mg | Polyunsaturated: 8 g | Monounsaturated: 10 g

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