Easy Carrot Cake Trifle

by: Ms. Harold (Interim Principal)

Discovered it while vacationing in California. Since then its been a family favorite.

Source: A friend made it or us. Do not know the origin.


Box of Carrot Cake mix
8 ounces cream cheese
¾ cup butter soften
3 ½ cups powdered sugar
1 teaspoon vanilla
16 ounces Cool Whip
1 cup chopped walnuts

Recipe Steps

  1. Prepare the carrot cake and bake according to the package for a 9×12 cake.
  2. Allow the cake to cool and cut into cubes.
  3. Using an electric mixer, mix the utter and the cream cheese until the mixture is light and fluffy. (2-3 minutes).
  4. On low speed add the powdered sugar, ½ cup at a time until it is thoroughly mixed.
  5. Add the vanilla and beat frosting for about 2 minutes.
  6. Gently fold in the Cool Whip until completely mixed in.
  7. In a trifle or glass dish, alternate the cake, cream cheese mixture until the trifle dish is full.
  8. Can add canned pineapple and/or orange bits. (optional)
  9. Sprinkle walnuts on top.
  10. Refrigerate until serving.