Carrot Cake Trifle

Carrot cake is hands-down my favorite “non-chocolate” dessert. It’s one of those desserts that I can’t pass up if I see it on a restaurant menu. I love making trifles because they’re easy, delicious, beautiful desserts that feed a crowd. I make a chocolate/cherry one every year at Christmas and we love it! I was thinking about an Easter dessert to make for my April cooking segment on ABC4’s Good Things Utah and this idea came to me. I wanted to take something familiar and put my own spin on it. Adding real carrots, an extra egg, and replacing the oil with applesauce totally transforms the box cake mix. The pineapple layer is divine (hello yummy ice cream topping) and the whipped cream cheese is just dreamy. The Biscoff cookies add a flavorful crunch! This is the perfect Easter dessert! Watch me make it here!

Carrot Cake Trifle

  • Servings: 10-12
  • Difficulty: moderate
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For the cake:
1 box Betty Crocker Super Moist Carrot Cake Mix
1 cup water
2/3 cup applesauce
4 eggs
1 cup finely shredded carrots

For the pineapple layer:
1 (20 oz) can pineapple tidbits, undrained
2 tablespoons cornstarch
¼ cup brown sugar

For the cream layer:
1 (8 oz) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream

6 Biscoff cookies, crushed


Preheat oven to 350. Grease 9×13 pan. Add dry cake mix to medium-sized mixing bowl. Add water, applesauce, and eggs. Beat for 2 minutes then fold in carrots. Add batter to prepared pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Cool completely. Once cool, cut cake (while in the pan) into small squares.
While cake is baking, add pineapple to a saucepan over medium-high heat. Add cornstarch and brown sugar then mix well. Bring to a boil, stirring often. Once thickened (about 1-2 minutes), remove from heat and cool completely.
In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside.
In a larger bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Fold whipped cream into the cream cheese mixture. Set in fridge until ready to use.
In a trifle bowl (or glass bowl), layer 1/3 of the cake cubes, 1/3 of the pineapple filling, then 1/3 of the cream. Repeat two more times ending in cream. Top with crushed cookies.
Refrigerate at least 3 hours before serving.
Ready for its close-up on the set of Good Things Utah!

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5 thoughts on “Carrot Cake Trifle

  1. This was a great dessert! An excellent new twist on an old favorite. I made it for my husband’s birthday, and he ate about a third of it! Thank you!

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