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Carrot Cake Trifle

A layered carrot cake trifle made with moist spiced cake, fluffy cream cheese frosting, and toasted coconut. A classic, make-ahead dessert perfect for entertaining.
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Course: Dessert
Cuisine: American
Keyword: carrot cake, cream cheese carrot cake, deconstructed carrot cake, easter carrot cake, spring carrot cake, toasted coconut carrot cake, toasted coconut carrot cake trifle, trifle recipe
Prep Time: 25 minutes
Cook Time: 30 minutes
Assembly and Chill Time: 1 hour 15 minutes
Total Time: 2 hours 10 minutes
Servings: 12 servings

Ingredients

Carrot Cake

  • ½ cup canola oil
  • ¼ cup water
  • 3 eggs
  • ½ cup granulated sugar
  • ¾ cup light brown sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon orange zest
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon salt
  • 1½ cups shredded carrots
  • ½ cup raisins

Toasted Coconut Simple Syrup (Optional)

  • ½ cup granulated sugar
  • ½ cup water
  • ½ cup shredded coconut

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 8 tablespoons unsalted butter softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • 4 –5 tablespoons heavy cream
  • Pinch of salt

Assembly

  • 1 –2 cups toasted coconut flakes

Instructions

Make the Cake

  • Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
  • In a stand mixer, beat together the oil and sugars until combined.
  • Then add the eggs one at a time, beating in between.
  • Finally add the water and vanilla and beat until smooth.
  • Add in the dry ingredients and mix until just combined.
  • Fold in the shredded carrots, coconut, and raisins.
  • Bake 28–30 minutes, or until a toothpick comes out clean. Cool completely.

Make the Syrup (Optional)

  • Toast the coconut in a saucepan over medium-low heat until golden.
  • Add the sugar and water and simmer until dissolved. Strain and cool.
  • Lightly brush over the warm cake.

Make the Cream Cheese Frosting

  • While the cake is cooling, beat cream cheese and butter together until completely smooth.
  • Add in the powdered sugar gradually (about 1/2 cup at a time) and mix until fully incorporated.
  • Mix in the vanilla and salt.
  • Then beat in the heavy cream, 1 tbsp at a time.

Assemble the Trifle

  • Add a layer of crumbled cake, then frosting, and then sprinkle toasted coconut. Repeat once more.

Chill and Serve

  • Refrigerate for at least 1–2 hours before serving.