Best Carrot Cake Trifle Recipe
Are you looking for something special to serve for your family and friends? If so, you will love this carrot cake trifle recipe. This recipe is one of the most delicious and impressive desserts that you can make. It is a combination of sweet and moist carrot cake, creamy cream cheese frosting, and a delicious layer of caramel sauce. It is truly a heavenly combination that will have your guests coming back for more!
Ingredients
For the carrot cake, you will need:
- 2 cups of all-purpose flour
- 2 teaspoons of baking soda
- 2 teaspoons of ground cinnamon
- 1 teaspoon of salt
- 1 cup of vegetable oil
- 4 eggs
- 2 cups of sugar
- 2 teaspoons of vanilla extract
- 3 cups of grated carrots
- 1 cup of chopped walnuts (optional)
For the cream cheese frosting, you will need:
- 1 (8 ounce) package of cream cheese, softened
- 1/2 cup of butter, softened
- 2 teaspoons of vanilla extract
- 4 cups of confectioners' sugar
For the caramel sauce, you will need:
- 1 cup of packed brown sugar
- 1/2 cup of butter
- 1/4 cup of light corn syrup
- 1/2 teaspoon of vanilla extract
You will also need a trifle bowl for the recipe.
Instructions
To make the carrot cake, preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan. In a medium bowl, combine the flour, baking soda, cinnamon and salt. In a large bowl, beat together the oil, eggs, sugar and vanilla. Gradually add the dry ingredients to the wet ingredients, mixing until just blended. Stir in the carrots and walnuts. Pour the batter into the prepared pan.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. When the cake is cool, cut it into cubes.
To make the cream cheese frosting, in a medium bowl, beat the cream cheese and butter until smooth. Beat in the vanilla and confectioners' sugar until smooth.
To make the caramel sauce, in a medium saucepan, combine the brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 2 minutes, stirring constantly. Remove from the heat and stir in the vanilla.
To assemble the trifle, layer half of the cubed cake in the bottom of the trifle bowl. Top with half of the cream cheese frosting followed by half of the caramel sauce. Repeat the layers once more.
Refrigerate the trifle for at least 2 hours before serving.
Nutrition
One serving (1/12 of the trifle) contains approximately 605 calories, 33.6 grams of fat, 75.8 grams of carbohydrates, and 4.5 grams of protein.
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