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Home » Dessert Recipes » Carrot Cake Cheesecake Trifle Recipe

Carrot Cake Cheesecake Trifle Recipe

Published: Mar 25, 2019 · Modified: Jul 21, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Carrot Cake Trifle is a delicious Easter dessert recipe all carrot cake lovers will love.

This easy Trifle recipe is made with a boxed or homemade carrot cake and my favorite easy no-bake cheesecake filling.

2 glass dessert bowls filled with Carrot Cake Cheesecake Trifle recipe, with cloth napkins and vintage silverware.

Trifles are one of the easiest dessert recipes out there.

This Easter themed trifle is made with layers of carrot cake, cheesecake filling, golden raisins, cool whip, and crunchy nuts.

Carrot Cake Trifle in a glass trifle bowl with one serving in a glass dessert dish.

All you need is a carrot cake and you have two options when it comes to the carrot cake you use.

You can make a boxed carrot cake or you can make a homemade carrot cake like my Old Fashioned Carrot Cake recipe to use to make this Easter dessert recipe.

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.

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

Let's make Carrot Cake Trifle!

Step 1: Bake the carrot cake in a 9 x 13-inch pan and allow it to cool completely.

Step 2: 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.

Step 3: Wrap the bowl with plastic wrap and refrigerate until ready to assemble the Carrot Cake Cheesecake Trifle.

Assemble the Carrot Cake Trifle

  1. Remove the cheesecake filling from the refrigerate before beginning to allow it to soften.
  2. Using a sharp knife slice the carrot cake into small cubes.
  3. Line the bottom of a Trifle or large glass bowl with a single layer of carrot cake cubes.
  4. Spread half of the cheesecake filling over the first layer of cubed carrot cake pieces in the bottom of the trifle bowl.
  5. Sprinkle â…“ of the golden raisins over the cheesecake filling.
  6. Spread ½ of one container of Cool Whip over the cheesecake layer. Sprinkle ⅓ of the nuts over the cool whip.
  7. 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.
  8. Cover with plastic wrap and refrigerate before serving.
  9. Top each serving with a tablespoon of Cool Whip and sprinkle some raisins and chopped nuts on top. (optional)
  10. Makes about 12 servings.

Carrot Cake Cheesecake Trifle served in glass dessert dishes topped with whipped cream, nuts, and golden raisins.

Can you make a Trifle recipe a day before serving?

Yes, you can make a Trifle the day before serving. Wrap it up tightly in a couple of layers of plastic wrap so it doesn't dry out. The flavors will taste even better after the trifle has had a chance to meld together.

Can you bake a carrot cake in advance?

Yes, you can bake a carrot cake up to 3 days in advance of serving. Wrap the cake in the baking pan tightly in plastic wrap and refrigerate. Carrot cakes are very moist and if wrapped tightly and refrigerated it will still be moist when you are ready to serve it.

Recipe Expert Tips

Below are a couple of helpful tips to make sure you make the best trifle.

  • Boxed or homemade Carrot Cake: 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.
  • Making the cake ahead: Bake and cool the carrot cake and tightly wrap the pan in two or three layers of plastic wrap and refrigerate until needed. You can also freeze the cake if you need to.
  • Nuts: I used Georgia pecans. You could also use walnuts if that is what you have.
  • Cheesecake filling: Allow the cheesecake filling to slightly warm on the counter before beginning so it is easier to spread.

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Helpful Products I Used

Below are a few of the product I used to make the 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, Pin or Save the recipe below

 
Overhead photo of a dessert glass filled with carrot cake trifle.

Carrot Cake Cheesecake Trifle Recipe

Arlene Mobley - Flour On My Face
Carrot Cake Cheesecake Trifle 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.
5 from 6 votes
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Prep Time 2 hours hrs
Cook Time 35 minutes mins
Chill 2 hours hrs
Total Time 4 hours hrs 35 minutes mins
Course Dessert
Cuisine American
Share by Text
Servings 16 Servings
Calories 639 kcal

Ingredients  

9 x 13 Carrot Cake Ingredients

  • 2 ½ cups finely shredded carrot
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

Trifle Ingredients

  • 16 oz cream cheese (softened)
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 cups pecans (chopped)
  • 2 cups golden raisins
  • 16 ounces Cool Whip
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Instructions 

  • Bake the carrot cake in a 9 x 13-inch pan for 35 minutes and allow to cool completely. (Find the full recipe link in the notes)
  • 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 â…“ of the golden raisins over the cheesecake filling.
  • Spread ½ of one container of Cool Whip over the cheesecake layer. Sprinkle â…“ 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 for 2 hours 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.

Video

Recipe Expert Tips

  • Old Fashioned Carrot Cake recipe: You can find the detailed recipe ingredients for the Carrot Cake here.
  • Boxed or homemade Carrot Cake: 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.
  • Making the cake ahead: Bake and cool the carrot cake and tightly wrap the pan in two or three layers of plastic wrap and refrigerate until needed. You can also freeze the cake if you need to.
  • Nuts: I used Georgia pecans. You could also use walnuts if that is what you have.
  • Cheesecake filling: Allow the cheesecake filling to slightly warm on the counter before beginning so it is easier to spread.

Nutrition

Serving: 1PieceCalories: 639kcalCarbohydrates: 79gProtein: 8gFat: 35gSaturated Fat: 19gTrans Fat: 1gCholesterol: 82mgSodium: 428mgPotassium: 357mgFiber: 3gSugar: 57gVitamin A: 3847IUVitamin C: 2mgCalcium: 96mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Marisa Franca Stewart

    March 30, 2019 at 2:50 pm

    5 stars
    I love the idea of two desserts in one. Although it is easy, it really looks fancy in a trifle bowl. You can embellish it and the guests think you've spent hours making a special treat. I really like the idea of a carrot cake with the cheesecake. Carrot cake plus bunnies = spring. I can't wait to give this a try.

    Reply
  2. Lois Christensen

    March 28, 2019 at 8:13 am

    5 stars
    Carrot cake and cheesecake in one delicious dessert? YES! Your recipe sounds easy to put together too. Thanks!

    Reply
  3. Jolina

    March 27, 2019 at 2:35 pm

    5 stars
    I love making trifles. They're the easiest desserts to make and everyone loves them. Your carrot cake cheesecake trifle is perfect for Easter!

    Reply
  4. Gloria

    March 27, 2019 at 10:47 am

    5 stars
    I love carrot cake and cheesecake. Combining them into one delicious dessert is a great idea. I could eat this for breakfast!!

    Reply
    • Arlene Mobley

      March 27, 2019 at 1:22 pm

      5 stars
      Gloria

      It is the perfect combination of two of my favorite desserts! Thanks!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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