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.
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.
All you need is a carrot cake and you have two options when it comes to the carrot cake you use.
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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
- 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 ⅓ of the golden raisins over the cheesecake filling.
- Spread ½ of one container of Cool Whip over the cheesecake layer. Sprinkle ⅓ 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.
One pound of fresh green beans will cook in four hours on high in the crock pot.
Yes, any vegetable can overcook in a slow cooker if it is cook for too long. Check the green beans at the recommended time. If they need to cook longer continue to cook them but check on them frequently.
Yes, you can substitute canned green beans for fresh green beans but keep in mind the canned have already been cooked. You will need to adjust the slow cooker time. Decrease the cooking time by half when using canned beans.
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.
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
Carrot Cake Cheesecake Trifle Recipe
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
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 ⅓ of the golden raisins over the cheesecake filling.
- Spread ½ of one container of Cool Whip over the cheesecake layer. Sprinkle ⅓ 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
Notes
- 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.
Gloria
I love carrot cake and cheesecake. Combining them into one delicious dessert is a great idea. I could eat this for breakfast!!
Arlene Mobley
Gloria
It is the perfect combination of two of my favorite desserts! Thanks!
Jolina
I love making trifles. They're the easiest desserts to make and everyone loves them. Your carrot cake cheesecake trifle is perfect for Easter!
Lois Christensen
Carrot cake and cheesecake in one delicious dessert? YES! Your recipe sounds easy to put together too. Thanks!
Marisa Franca Stewart
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.