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Carrot Cake Cheesecake Trifle Recipe
Carrot Cake Cheesecake Trifle recipe is a delicious Easter dessert recipe all carrot cake lovers will fall in love with. This easy Trifle recipe is made with a boxed or homemade carrot cake and my favorite easy no-bake cheesecake filling.
Trifles make some of the easiest holiday desserts out there. A carrot cake trifle is easy to make.
All you need is a baked carrot cake. You have two options when it comes to the kind of carrot cake you use to make this carrot cake trifle recipe.
You can make a boxed carrot cake or you can make a homemade carrot cake recipe like my Old Fashioned Carrot Cake recipe.
Can You Make a Trifle recipe a Day Before?
Yes, you can make a Trifle the day before serving. Wrap it up tightly in plastic wrap so it doesn’t dry out.
If you are making my moist homemade carrot cake recipe you can bake the carrot cake up to 3 days in advance.
My old fashioned carrot cake recipe is so moist that as long as you tightly wrap the cake in plastic wrap and keep it in the refrigerator you can really make it three days before you plan to put this Carrot Cake Cheesecake Trifle together.
How To Make Carrot Cake Cheesecake Trifle Recipe
Ingredients
- 9 x 13 carrot cake, boxed or homemade, baked and cooled completely, (I used my Old Fashioned Carrot Cake recipe)
- 16 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 cups pecans, chopped
- 2 cups golden raisins
- 16 ounces containers Cool Whip
Directions
- Bake the carrot cake in a 9 x 13-inch pan and allow to cool completely.
- Make the no-bake cheesecake filling by beating the softened cream cheese in a large bowl until smooth.
- Add the vanilla extract to the cream cheese and beat for 1 minute.
- Add one cup of powdered sugar and beat until creamy. Add the remaining cup of powdered sugar and beat for two minutes.
- Wrap the bowl with plastic wrap and refrigerate until ready to assemble the Carrot Cake Cheesecake Trifle.
How To assemble Carrot Cake Trifle
- Remove the cheesecake filling from the refrigerate before beginning to allow it to soften.
- Using a sharp knife slice the carrot cake into small cubes.
- Line the bottom of a Trifle or large glass bowl with a single layer of carrot cake cubes.
- Spread half of the cheesecake filling over the first layer of cubed carrot cake pieces in the bottom of the trifle bowl.
- Sprinkle 1/3 of the golden raisins over the cheesecake filling.
- Spread 1/2 of one container of Cool Whip over the cheesecake layer. Sprinkle 1/3 of the nuts over the cool whip.
- Repeat the layer of trifle ingredients in the same order starting with a layer of carrot cake cubes, then cheesecake layer, raisins, cool whip, and nuts.
- Cover with plastic wrap and refrigerate before serving.
- Top each serving with a tablespoon of Cool Whip and sprinkle some raisins and chopped nuts on top. (optional)
- Makes about 12 servings.
Helpful tips to make Carrot Cake Cheesecake Trifle Recipe
- I used my Old Fashioned Carrot Cake recipe. This is the best carrot cake recipe you will ever taste. It is so moist you could bake this cake up to three days before making the Carrot Cake Trifle.
- Just bake and cool the carrot cake and tightly wrap the pan in two or three layers of plastic wrap and refrigerate until needed.
- I used Georgia pecans. You could also use walnuts if that is what you have.
- Allow the cheesecake filling to slightly warm on the container before beginning so it is easier to spread.
Helpful Products for Carrot Cake Cheesecake Trifle Recipe
(affiliate links)
- 9 x 13 in Wilton Baking Pan
- Glass Trifle Bowl: I bought this bowl at Target but you can get it n Amazon.
- Plastic Spatula
Print the Carrot Cake Cheesecake Trifle Recipe below
Carrot Cake Cheesecake Trifle Recipe
- Prep Time: 2 Hours
- Cook Time: 35 Minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 Servings 1x
- Category: Dessert Recipes
- Method: Layered
- Cuisine: American
Description
Carrot Cake Cheesecake Trifle Recipe
Carrot Cake Cheesecake Trifle Recipe is an Easter dessert recipe that is very easy to make. This layered dessert is made with carrot cake, cheesecake filling, Cool Whip, golden raisins, and chopped pecans.
If you love carrot cake this will quickly become your favorite Easter dessert recipe.
Ingredients
- 9 x 13 carrot cake, baked and cooled completely, (I used my Old Fashioned Carrot Cake recipe)
- 16 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 cups pecans, chopped
- 2 cups golden raisins
- 16 ounces containers Cool Whip
Instructions
Bake the carrot cake in a 9 x 13-inch pan and allow to cool completely.
Make the no-bake cheesecake filling by beating the softened cream cheese in a large bowl until smooth.
Add the vanilla extract to the cream cheese and beat for 1 minute.
Add one cup of powdered sugar and beat until creamy. Add the remaining cup of powdered sugar and beat for two minutes.
Wrap the bowl with plastic wrap and refrigerate until ready to assemble the Carrot Cake Cheesecake Trifle.
How To assemble Carrot Cake Trifle
Remove the cheesecake filling from the refrigerate before beginning to allow it to soften.
Using a sharp knife slice the carrot cake into small cubes.
Line the bottom of a Trifle or large glass bowl with a single layer of carrot cake cubes.
Spread half of the cheesecake filling over the first layer of cubed carrot cake pieces in the bottom of the trifle bowl.
Sprinkle 1/3 of the golden raisins over the cheesecake filling.
Spread 1/2 of one container of Cool Whip over the cheesecake layer. Sprinkle 1/3 of the nuts over the cool whip.
Repeat the layer of trifle ingredients in the same order starting with a layer of carrot cake cubes, then cheesecake layer, raisins, cool whip, and nuts.
Cover with plastic wrap and refrigerate before serving.
Top each serving with a tablespoon of Cool Whip and sprinkle some raisins and chopped nuts on top. (optional)
Makes about 12 servings.
Nutrition
- Calories: 849
Keywords: Carrot Cake Trifle Recipe, Carrot Cake Cheesecake Trifle, No-bake Cheesecake recipe, old fashioned carrot cake recipe, Easter Dessert Recipes
