This Carrot Cake Trifle Recipe for Easter is a beautiful, fun dessert to make for your Easter dessert table this year!
This Carrot Cake Trifle Recipe always looks to beautiful and it is not only super easy to make, but it is super tasty!
You can also make it ahead and refrigerate it for up to two days before it gets too mushy, so it is a great dessert idea for those events that keep you cooking in the kitchen all day!
Why We love this Carrot Cake Trifle Recipe for Easter
I really enjoy the Easter holiday and all of the tasty little Easter desserts that we get to relish in during this time of year! But to be completely honest, I just love Carrot Cake, period. I just think that flavor is a really nice addition to the Easter holiday - or really just any old Spring day.
It's such a light flavor and hello, CARROTS! Spring! Bunny rabbits! It just makes sense, right? Carrot Cake should be the official flavor of Spring Baking.
Are you looking for more recipes like this Carrot Cake Trifle Recipe for Easter?
Check out these really fun dessert recipes, like our Easy Easter Lemon Trifle Dessert Recipe!
Easter Recipes
How to Make This Carrot Cake Trifle Recipe for Easter
Ingredients you will need to make Carrot Cake Trifle
- 1 box, carrot cake mix and ingredients to make cake
- 1 small box, 3.4 oz, cheesecake flavored instant pudding
- 2 cups milk
- 1 tub, 8 oz, whipped topping, thawed
- 6 fresh strawberries, washed and dried
- orange candy melts
- white candy melts
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Directions for making Carrot Cake Trifle:
Bake cake mix according to package directions, making a 9x13 cake. Give it time to cool down completely.
In a large mixing bowl, add milk and pudding and whisk well. Refrigerate this for 5 minutes so that the pudding has a chance to set.
Microwave about half a bag of orange candy melts according to package directions.
Dip strawberries into candy and let set to harden on wax paper.
Refrigerate if necessary for the candy coating to harden all of the way.
Next, you are going to microwave 2 tablespoons of white candy melts in a sandwich bag for 60 seconds on 50% power. Knead the candy in the bag until it is nice and smooth. You may need to microwave for an additional 30 seconds on 50% power if it isn't melted all the way. Just make sure to knead it again until smooth. Snip a small corner of the bag and drizzle the melted candy onto the strawberries. Let them set to harden.
To assemble the trifle, cut the cake in half and cut each half into 1" cubes.
Place half of the cake and cubes into the bottom of the trifle bowl.
Top with half of the pudding and half of the whipped topping.
Repeat layers. Top with orange carrot strawberries.
Refrigerate your carrot cake trifle until you are ready to serve it - or just serve it immediately. You know you want to!
Store any left overs covered and in the refrigerator.
This Carrot Cake Trifle Recipe serves 10-12 people!
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To print this Carrot Cake Trifle Recipe for Easter, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Carrot Cake Trifle Recipe for Easter
Ingredients
- 1 box carrot cake mix and ingredients to make cake
- 1 small box 3.4 oz, cheesecake flavored instant pudding
- 2 cups milk
- 1 tub 8 oz, whipped topping, thawed
- 6 fresh strawberries washed and dried
- orange candy melts
- white candy melts
Instructions
- Bake cake mix according to package directions, making a 9x13 cake. Let cool completely.
- In a bowl, add milk and pudding and whisk well. Refrigerate for 5 minutes.
- Microwave about half a bag of orange candy melts according to package directions. Dip strawberries into candy and let set to harden on wax paper. Refrigerate if necessary to harden.
- Microwave 2 tablespoons of white candy melts in a sandwich bag for 60 seconds on 50% power. Knead until smooth. You may need to microwave for an additional 30 seconds on 50% power and knead until smooth. Snip a small corner of the bag and drizzle onto the strawberries. Let set to harden.
- To assemble the trifle, cut the cake in half and cut each half into 1" cubes. Place half of the cake and cubes into the bottom of the trifle bowl. Top with half of the pudding and half of the whipped topping. Repeat layers. Top with orange carrot strawberries.
- Refrigerate until ready to serve or serve immediately. Store left overs covered and in the refrigerator.
- Serves 10-12
Varun Sharma says
Omg..!!! This is so awesome. I love it. I really want to make it something like this. Thank you so much for this recipe.
Varun Sharma says
Thank you so much for this trifle cake recipe. I really like to make cake but this time trifle.