Carrot Cake Trifle

 carrot-cake-trifleDelicious, stunning and a must make! Trifles are easy and beautiful and there are so many flavor combinations, this is one is hard to beat!


Rum Syrup:
• 3 Tbs of water
• 3 Tbs of sugar
• 1/4 cup of dark rum

• 1 box carrot cake mix, baked in two 8 inch round cake pans.
• 8 oz of cream cheese, room temperature
• 4 Tbs of sugar (divided use)
• 2 tsp of vanilla extract
• 2 tsp of orange zest
• 2 cups of heavy cream
• 1 fresh pineapple cut into small cubes, or 2 cans (20 oz) of pineapple chunks, drained.


Syrup: Boil the water and sugar in a small saucepan for 1 minute. Stir to dissolve the sugar, let cool, then add the rum.

Trifle: Cut the cakes in half horizontally, then cut into 2 inch cubes.
In a mixer, beat the cream cheese til fluffy, add 1 tbs of sugar, vanilla extract and orange zest, beat well.
In another large mixing bowl, beat the cream until foamy, add the remaining 3 Tbs of sugar. Beat until soft peaks form,
and then fold into the cream cheese mixture.

To assemble: Place 1/4 of the cake cubes in the bottom of a trifle bowl.
Drizzle over 1/4 of the syrup. Arrange 1/4 of the pineapple chunks over the cake and spread with 1/4 of the cream cheese mixture. You just spoon it on in clumps, then smooth out with a butter knife. Doesn’t have to be perfect!
Repeat the layering 2 more times.
Top with the last 1/4 of the cake cubes, drizzle with the remaining syrup and place the remaining pineapple around the edge of the trifle dish and spoon the remaining cream cheese mixture into the middle, cover and refrigerate overnight.
Very pretty garnished with mint!

Note to cooks:
A trifle dish is just a clear glass bowl, footed or on a pedestal with high sides so that all of the layers of the trifle beautifully show through. They are sold at most kitchen or department stores. You can also make individual trifles in parfait glasses or clear bowls.
This recipe is adapted from Family Circle.



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