Carrot Cake Trifle


  • 1 box Betty Crocker carrot cake mix (prepared according to package directions into a 9×13 cake)
  • 8 ounces cream cheese (softened)
  • 3/4 cup butter (softened)
  • 3 1/2 cups powdered sugar
  • 1 tablespoon vanilla
  • 16 ounces Cool Whip
  • 1 cup chopped walnuts


  • Prepare the carrot cake and bake according to the package directions for a 9×13 cake. Allow the cake to cool, then cut it into cubes.
  • Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2-3 minutes.
  • With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
  • Add the vanilla and beat the frosting on medium speed for about 2 minutes. Gently fold in the Cool Whip until it is completely mixed in.
  • In a trifle dish or glass dish, place down a layer of cake, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top.
  • Refrigerate until serving.

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