
Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 45 mins
Cal/Serv:
1444
Instead of frosting a multi-layer carrot cake for Easter dinner, I'll be making these adorable individual trifles instead. Trifles are such a great dessert for hosting because they serve a crowd and can be made ahead of time. Plus, served in these individual containers, they become the cutest shareable treat.
The carrot cake is quick and easy to make, but you can also make it even easier by using a boxed cake mix. I developed whipped cream with cream cheese in it to make sure that the cream cheese frosting, which is obviously the best part of a carrot cake, is the highlight. The cream cheese also stabilizes the whipped cream, which means you can make it further ahead without the whipped cream deflating.
The gingersnaps and candied pecans add some needed crunch to the layers, and the cookies bring even more spice to the trifle. You can also make your own candied pecans, or they can be found at most grocery stores. They’re often kept near the artisanal cheeses because they make a fun addition to charcuterie boards!
Tip: You can adjust these to serve even more by picking smaller glasses to assemble them in, if needed.
Storage:
The cake and pudding can be made up to 2 days before. The whipped cream can be made a couple of hours before assembling. The trifles can be assembled and kept in the refrigerator for up to 6 hours.
Did you try making these? Let us know how it went in the comments!
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Ingredients
Carrot Cake
Cooking spray
- 1 1/3 cups
(160 g.) all-purpose flour
- 1 tsp.
baking powder
- 1 tsp.
ground cinnamon
- 3/4 tsp.
kosher salt
- 1/2 tsp.
baking soda
- 2
large eggs
- 1 cup
(200 g.) granulated sugar
- 3/4 cup
vegetable oil
- 1 tsp.
pure vanilla extract
- 1 1/2 cups
(115 g.) shredded peeled carrots
- 1/2 cup
(55 g.) toasted pecans or walnuts
Pudding
- 1
(5-oz.) pkg. instant vanilla pudding
- 1 tsp.
ground cinnamon
- 3 cups
cold whole milk
Cream Cheese Whipped Cream
- 1
(8-oz.) pkg. cream cheese
- 1/4 cup
(30 g.) confectioners' sugar
- 1 tsp.
pure vanilla extract
- 1 cup
heavy cream
- 20
gingersnaps, coarsely crushed
Caramelized pecans or walnuts, for serving
Directions
Carrot Cake
- Step 1Arrange a rack in center of oven; preheat to 350°. Grease a 9" x 9" baking dish with cooking spray and line with parchment.
- Step 2In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda.
- Step 3In a large bowl, whisk eggs, granulated sugar, oil, and vanilla. Add dry ingredients and mix until just combined. Stir in carrots and pecans. Pour batter into prepared pan; smooth to an even layer.
- Step 4Bake cake until golden and a tester inserted into the center comes out clean, 25 to 28 minutes. Let cool completely.
- Step 5Make Ahead: Cake can be made 2 days ahead. Cover dish with plastic wrap and refrigerate.
Pudding
- Step 1In a large bowl, whisk pudding mix and cinnamon. While whisking, slowly pour in milk and whisk until thickened. Refrigerate until ready to use.
- Step 2Make Ahead: Pudding can be made 2 days ahead. Keep refrigerated.
Cream Cheese Whipped Cream
- Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, confectioners’ sugar, and vanilla until smooth. Add cream and beat until stiff peaks form.
- Step 2Cut cake into 1/2" pieces. In small glasses or jars, place 4 cake pieces to cover the bottom. Top with a layer of pudding, gingersnaps, then a layer of cream cheese whipped cream. Repeat layers once more. Top with caramelized pecans.
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