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carrot cake trifle

2hr 45min · Vegetarian · 16 servings

This Carrot Cake Trifle has morsels of spiced carrot cake layered with tangy cream cheese mousse, salted caramel and toasted pecans, and is adorned with carrot curls. This Easter dessert trifle is the perfect sweet centerpiece for the table without the fuss of a layered cake.

youthsweets

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Ingredients

Produce

• 3 cups Carrots, lightly packed

• 3 Carrots, whole

• 1/2 tsp Ginger, ground

Refrigerated

• 4 Egg yolks ((60g))

• 4 Eggs, large

Condiments

• 1/4 tsp Lemon juice

• 1 tsp Vanilla bean paste

Baking & Spices

• 2 tsp Baking powder

• 1/4 tsp Baking soda

• 2 5/8 cup C& h granulated sugar

• 1 cup C&h dark brown sugar

• 1 1/2 tsp Cinnamon, ground

• 1 pinch Cloves, ground

• 2 tbsp Cornstarch

• 2 1/8 cups Flour

• 1 tsp Kosher salt

• 3/4 tsp Nutmeg

• 3/4 tsp Salt

• 1 1/2 tsp Vanilla extract

Oils & Vinegars

• 1 1/4 cup Vegetable oil

Nuts & Seeds

• 1 cup Pecan, toasted* and finely chopped halves

Dairy

• 6 tbsp Butter, unsalted

• 8 oz Cream cheese

• 1/2 cup Heavy cream

• 1 1/2 cups Heavy whipping cream

• 1 3/4 cup Whole milk

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carrot cake trifle

2 Comments

Ingredients