Carrot Cake Trifle

Time: 5 cookies – Yield: 25 minutes


  • 1 box of Betty Crocker Super Moist Carrot Cake Mix
    • 3 eggs
    • Vegetable oil
    • Water
  • 1 medium carrot or 2 thin carrots, grated
    • Slices for bunny ears for garnish
  • 1.5 sticks of butter, softened
  • 3 cups powdered sugar
  • 1 Tbsp vanilla extract
  • 8 oz Softened Cream Cheese
  • 16 oz Cool Whip
  • Chopped walnuts or pecans (optional)


  1. Preheat the oven to temperature on cake mix instructions. Prepare the carrot cake recipe as instructed. Grate 1 medium carrot and add into cake mixture. Pour batter into a 9×13 pyrex baking dish. Allow to cool when finished. You can crumble the cake or cut into small cubes.
  2. For the whipped mixture: using an electric mixer on high/medium speed, cream together the softened cream cheese and butter until it becomes light and fluffy. This will take 3-5 minutes and you will need to scrape down the sides.
  3. Turn the mixer down to a low speed and add the powdered sugar 1⁄2 cup at a time until combined. Pour in vanilla and mix for another 2-3 minutes as it continues to fluff. With the mixer still on low, add the Cool Whip a little at a time until everything is combined. Transfer into a piping bag.
  4. In a clear cup, place in one layer of carrot cake crumbles. Then pipe a layer of your whipped cream cheese mixture on top. You can add chopped walnuts or pecans if desired. Repeat with more layers if desired.