Carrot Cake Trifle – easy Easter dessert recipe

Learn how to make an easy Easter Carrot Cake Trifle fit for the Easter Bunny! It includes a homemade carrot cake, carrot vanilla pudding and a cream cheese whip.

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5.25 oz Instant vanilla pudding
3 cups cold milk
4 eggs
1 cup oil
1.5 cups sugar
2 Tbs honey
2 Tbs softened butter
2 cups cake flour
¼ tsp cardamom
2 tsp cinnamon
1 tsp baking soda
½ tsp salt
4 large carrots shredded
2 carrots
1 tsp cinnamon
¼ tsp cloves
16 oz whipped cream or Cool Whip, divided
8 oz cream cheese softened
1 cup chopped pecans
½ cup chopped Robins Eggs *optional

Prepare the Instant vanilla pudding according to package directions in a large bowl with 3 cups cold milk and chill for at least an hour.
Heat the oven to 350F.
Prepare the cake by combining the wet ingredients (eggs, oil, sugar) and mixing vigorously until yolks are combined and the mixture is a light yellow color.
Combine the cake flour, cardamom, 2 tsp cinnamon, 1 tsp baking soda, ½ tsp salt and mix with a fork then add in the flour mix a ¼ cup at a time to the wet mixture, mixing until incorperated, then add in the four shredded carrots and mix until combined.
Pour the cake batter into a greased and floured 9 x 13 dark baking pan and bake at 350F for 20 minutes or until a toothpick that is inserted comes out clean.
While the cake bakes, combine ½ of the whipped cream with 8 oz softened cream cheese and beat until mixed and smooth.
Once the pudding has set, put half of it in a blender with two carrots and blend until smooth, then add the carrot pudding mix back into the remaining vanilla pudding and mix with a spoon to incorporate.
When you’re ready to assemble the trifle, cut up the carrot cake into cubes. Layer half of the cake into the bottom of your trifle bowl, then add a layer of half of the carrot pudding, then add a layer of ⅓ of the chopped walnuts, then a layer of all of the cream cheese whip, then the remaining chopped cake, remaining carrot pudding, ⅓ of the chopped walnuts and then a layer of remaining whipped topping then finally topped with remaining walnuts.
Serve cold.
*If you like Robins Eggs, chop those up and add them in with the chopped pecans