Carrot Trifle Cake

🛒What You’ll Need🛒

For the Cake:

• 3 cup shredded carrots

• 4 eggs

• 1 cup canola or vegetable oil

• 1.5 cup white sugar

• 2 cups flour

• 2 tsp baking soda

• 4 tbs cinnamon

• 0.5 tsp salt

• 1 cup chopped walnuts + 1 extra cup for topping

For the cream cheese frosting:

• 2 8oz cream cheeses at room temp

• 1.5 cup powdered sugar

• 1 tsp vanilla

• 2.5 cups heavy whipping cream

🍴How to Make it🍴

The cake:

• pre heat the oven to 350F & grease two 8in cake pans

• In a large bowl, beat the eggs, oil and sugar

• Then add in the flour, baking soda, baking powder, walnuts, cinnamon and salt

• Stir well then transfer mixture to baking pans

• Bake 30-40mins & let cool fully

The frosting:

• in a bowl, beat the cream cheese, powered sugar, and vanilla until smoothie and fluffy (like a frosting)

• In a separate bowl, best the heavy whipping cream until stuff peaks form

• Fold both mixes together

Putting together the cake:

• when cake is cool, cut into small 1inch cubes

• Place a layer of cubes on the bottom of a trifle dish or a large bowl

• Then layer some frosting

• Sprinkle walnuts on top

• Repeat layering process until dish is full. When you reach the top, add frosting and sprinkle walnuts in a circle around the edges to make a pretty presentation

📝 Notes📝

• Keeps for 7-10 days in the fridge

• You could add raisins if you wanted it

• You can make it the night before

• You could also make this a traditional cake (don’t cut it up and just frost like you would a regular cake)

• If you don’t have a trifle dish, you can use a large bowl or even mason jars