Monday, March 28, 2016

Procrastination Recipe: Carrot Cake Trifle

I was tasked with making the dessert for Easter dinner this year and all I could think was that I didn't want to do the same old cake or cupcakes. I wanted to mix it up. What better thing to make than I trifle? What is a trifle, you ask? Typically it is layers of spongy cake alternating with custard and cream. Often times people drizzle in liqueur. I knew I wanted to go with carrot cake but sometimes it can be too sweet. So I'd need something to cut the sweetness.


I used a box mix for the carrot cake because time was limited. However, homemade is always better. If you don't have the time then made a box mix but add in a couple shredded carrots because box mixes are really just spice cake. I poured the mix into two pans but you can use one if you want. Let cakes cool completely before you build the trifle.

While the cake is baking you can make the pudding. I used a vanilla pudding and mixed coconut milk into it (since I don't keep dairy milk in my apartment). Let it chill and solidify. Then you have time to make the frosting.

1 package cream cheese
3 cups powdered sugar
splash of vanilla
1 package shredded coconut
a couple tablespoons coconut milk (depending on how thick or thin you want the frosting)
*Do not refrigerate after making or spreading will become difficult

Once cool, I cut up the cake. One cake I cut into chunks, the other I crumbled. On the bottom of the trifle dish I layered a few spoonfuls of frosting to keep cake in place. Then I created a layer of cake. 

After creating a layer of cake I then spread about half of the remaining frosting on top of it. It doesn't have to be perfect, remember that.

Next I poured the pudding. Because it had only chilled for maybe an hour, it wasn't as thick as it might have been. I didn't care. So I poured it over and it seeped into everything, which is really what you want. Then I lay down the crumbled cake and pressed it down to condense the layers.

On top of the cake I spread the remaining frosting. I chilled it overnight and then served it chilled after Easter dinner. It was a major hit. Everyone took some home with them (except me, because wheat). This doesn't have to be an Easter-only dessert. And you can make so many different combinations. Chocolate cake, angel food cake, fruit-flavored pudding, whipped cream, anything your taste buds can imagine. Go crazy.

Happy Eating!

1 comment

  1. I just drooled on my keyboard. This looks amazing. No surprise it was the hit of the meal!


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