Carrot Cake Trifle
A delightful layered dessert with carrot cake, cream cheese frosting, and whipped cream.
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Carrot Cake
- 2 cups All-purpose flour
- 1.5 cups Sugar
- 2 teaspoon Baking powder
- 1.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Vegetable oil
- 4 Eggs large
- 2 cups Grated carrots
Cream Cheese Frosting
- 8 oz Cream cheese softened
- 0.5 cup Unsalted butter softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
Whipped Cream
- 2 cups Heavy whipping cream
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
Preheat oven to 350°F (175°C). Grease and flour a baking pan.
In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
Add vegetable oil and eggs to the dry ingredients. Mix until well combined.
Fold in grated carrots. Pour the batter into the prepared baking pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
For the cream cheese frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy.
For the whipped cream, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble the trifle, layer pieces of carrot cake, cream cheese frosting, and whipped cream in a trifle dish. Repeat layers until all ingredients are used. Chill before serving.
Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 45g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1.5mg
Carrot Cake, Layered Dessert, Trifle