Carrot Cake Trifle

Oh, how I wish I had better pictures of this dessert! It was a fun one to make! However, it was baked after dinner and assembled before breakfast…all before daylight savings time. So please bear with me. The idea is still here!


I made (actually created on my own!) this dessert for Mr. FeistyEats birthday treat at work back in February. He wanted a carrot cake, but I made one not too long ago, so this was the alternative. It looks fancy, but is so much easier than baking and frosting a cake. I was pressed on time, so took some boxed mix help. I think homemade is #1, but let’s be real. I just don’t have time people!! I have to work, have a semi-social life, take care of 2 pets, clean this crazy house, etc.


For the Carrot Cake

  • 1 box Classic Yellow cake mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 cups shredded carrots
  • 1 – 8oz. can pineapple chunks
  • 2/3 cup coconut
  • 2 tsp. cinnamon
  • 1 cup white chocolate chips (1 bag, divided to use below)

Put all ingredients in a bowl. Mix on low speed for 30 seconds. Mix for 2 more minutes on medium. Put into greased 9×13 and bake for about 30-35 minutes or until the toothpick test works.

For the Layers:

  • 1/2 cup of caramel ice cream topping
  • 1 box cheesecake Jell-O instant pudding
  • 1 1/4 cup milk
  • 1 tsp. cinnamon
  • 1 cup of Cool Whip
  • 1/2 cup toasted walnuts
  • 1 cup white chocolate chips
  • 1 container (8 oz.) of Cool Whip

Mix together the pudding, milk, Cool Whip and cinnamon. Let it set up and set aside.

To assemble the cake – cut the cake in small squares and put a layer of cake on the bottom of a trifle dish. Top with 1/3 of the pudding mix, 1/3 of the pudding mix, 1/3 of the caramel, 1/3 of the walnuts, 1/3 of the Cool Whip and 1/3 of the white chocolate chips. Repeat until you get to the top (ending with all the non-cake ingredients). Cool in the fridge until serving. Store any leftovers in the fridge.


The night before, I made a carrot cake using a boxed mix and just fancied it up a bit. Let it cool completely.


I also got together the pudding layer and just kept it in the fridge overnight.


The next morning, (see the clock 7am) assemble your ingredients and start layering.


Go until you are at the top. This tricks everyone out! It looks so fancy, but is so easy!


The cake is super moist and slightly spicy. Mixed with the pudding and Cool Whip you get a tasty treat.

Get in my belly! Enjoy!


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Dessert. Bookmark the permalink.

2 Responses to Carrot Cake Trifle

  1. Looks great! I hate it when I create something and then think “man, why didn’t I take better photos!!” However, I think you captured it fine! This will be a must try for me!

    • Feisty Eats says:

      Thank you so much and thank you for reading. I hope you do give it a try it was pretty easy! Hopefully I will get some more daylight hours with the daylight saving time!

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