Carrot Cake Trifle

Votes: 12

Time: 3 hours.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 695, total fat 37 G., saturated fats 18 G., proteins 7 G., carbohydrates 85 G., fiber 3 G., cholesterol 70 mg, sodium 626 mg, sugar 32 G.

This charming dessert is packed with all the flavors of classic carrot cake with raisins and nuts, but it's much quicker to make, so you don't have to wait for a special occasion to enjoy this delicious treat. The trifle is topped with strawberry carrots that look just like the real thing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sponge cake

0.5 cups raisins
1/3 cup rum
1 box (430g) carrot cake mix + ingredients as directed on the box
0.5 cups toasted chopped walnuts
0.5 cup toasted sweet coconut flakes
Special equipment: 3-quart trifle pan

Filling

1 package (80 g) of vanilla pudding mix + ingredients listed on the package
1 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract
1 package (340 g) whipped cream cheese, room temperature

Decoration

1 cup orange Candy Melts
8 medium strawberries
3/4 cup crushed gingersnaps
3/4 cup crushed graham crackers

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: vanilla pudding, raisin, rum, cream cheese, shortbread cookies

Cooking the dish according to the recipe:

Sponge cake:

In a medium bowl, pour the rum over the raisins. Let sit until the raisins absorb the rum and plump up, about 30 minutes. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
Mix the sponge cake dough according to package directions. Drain the rum from the raisins and fold it into the dough along with the walnuts and coconut flakes. Transfer to the prepared pan and bake according to package directions. Let cool completely.

Filling:

Meanwhile, prepare the pudding according to package directions. Let it cool completely. Combine the cream, sugar, and vanilla in a large, chilled bowl. Beat with a hand mixer or whisk until medium peaks form.
Fold the whipped cream cheese into the finished pudding. Gently fold in the whipped cream. Refrigerate until ready to use.
Decoration:

Line a baking sheet with parchment paper. Melt the candy melts according to package directions. Dip each strawberry in the glaze up to the green stem, covering the entire red part of the berry. Let any excess drip off, then place them on the prepared baking sheet. Let the glaze set. Use a toothpick to draw lines across each strawberry to resemble the lines on the carrots.
Assembly:

Carefully remove the cake from the pan onto a cutting board. Cut into 2.5 cm thick cubes. Arrange a third of the cake cubes in an even layer on the bottom of the trifle pan. Spread a third of the filling on top.
Repeat with 2 more layers of sponge cake and filling. Mix crushed gingersnaps with graham crackers and sprinkle over the trifle. Top with strawberry "carrots."

Note

If you are preparing for children, you don’t need to soak the raisins in rum.