Carrot Cake is easily one of my favorite desserts.
Spiced cake with raisins and walnuts with cream cheese frosting. But it can get a little complicated, right? Making one from scratch is something I’d hardly EVER have the time to do. However with Easter this past weekend, I was really craving a goooood carrot cake. I planned on traveling much of the weekend, so I thought this quick spin on the old classic would be great.
Trifles are easy!
And great for traveling. Just layer cake with whipped cream and something crunchy and you’re done. This recipe features a boxed carrot cake (with some added fresh grated carrots and extra raisins), semi-homemade cream cheese whipped cream, and walnuts. You could easily sub in a pre-made carrot cake too (I’d probably remove the store cream cheese icing though first!).
- 1 box carrot cake mix (and eggs + oil required)
- 1 box instant vanilla pudding
- 2 cups milk
- 8 oz cream cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup raisins
- 1/2 cup walnuts, crushed
- 1 large carrot, grated
- Prepare boxed carrot cake mix according to brand's directions. Grate carrot and add all but 1 tsbp to the mix. Stir in raisins and bake in a jelly roll pan (cake is done when springs back to the touch). Cool completely.
- While the cake is baking, prepare the cream cheese filling. In a mixer, combine cream cheese and 1 cup of milk and beat until smooth. Add the remaining cup of milk and instant vanilla pudding mix and beat at a medium speed until thickened (about 3 minutes). Add in heavy cream and vanilla and beat on high until medium peaks form (about another 3 minutes).
- Cube the cooked cake and form a layer of cubes at the bottom of a trifle dish. Add enough whipped cream cheese mixture to form a 1 inch layer and smooth with a flat spatula. Sprinkle with crushed walnuts. Alternate layers of the cake, cream, and walnuts until the trifle is full.
- Garnish with a small cube of cake, crumbled, and the reserved grated carrots. Chill overnight to set.
- Tip: Mixing the cream cheese with the cup of milk first, rather than mixing all of the milk, pudding, and cream cheese at once helps to ensure a smooth consistency of the cream.