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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
Prep Time 2 hrs
Cook Time 35 mins
Chill 2 hrs
Total Time 4 hrs 35 mins
Course Dessert
Cuisine American
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 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.

Nutrition

Serving: 1Piece | Calories: 639kcal | Carbohydrates: 79g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 428mg | Potassium: 357mg | Fiber: 3g | Sugar: 57g | Vitamin A: 3847IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg
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