Carrot Cake Trifle Recipe for Easter

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!

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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 quick an easy dessert recipes to serve like this Carrot Cake Trifle Recipe for Easter?

Check out these really fun dessert recipes on The Rebel Chick. I am always adding new recipes, especially during the holiday months!

Take a look and see if there is anything that sounds tasty to you! You can also type “Easter recipe” in the search bar in the top right hand corner of the screen and you will see a listing of ALL of the recipes I’ve shared over the years for dessert. 

• White Chocolate Sugar Cookie Bites Recipe 
• Carrot Cake Whoopie Pies Recipe
• Bunny PEEPS Easter Cake Recipe
• Mini Lemon Cheesecakes Recipe
• Easy Easter Lemon Trifle Dessert Recipe
• A Cinnamon Roll Bundt Cake Recipe for Easter
• Carrot Cake Cookies Recipe
• Easter Funfetti Dip Recipe
• Carrot Cake Trifle Recipe
• PEEPS Sugar Cookie Bars Recipe
• Kid’s Trail Mix Recipe for Easter
• Pretty Easter Shortbread Cookies Recipe
• PEEPS Cheesecake Jars Recipe
• Mandarin Orange Cake Recipe

HOW WILL YOU SPEND THE EASTER HOLIDAY DURING THE CORONA VIRUS OUTBREAK?

We will likely all spend Easter alone in our own homes, except maybe for me and one of my sisters who doesn’t have any children – I MAY go to my parents.

I don’t even know if that is safe, as my parents are older…Everything is just so uncertain right now, with the main priority of course being that everyone to avoid each another and remaining healthy.

What better time than now for us all to hunker down in our kitchens and try something new to make the holiday a little more exciting?

How to Make This 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

Now, if you are reading this blog post in real time, during the Corona Virus outbreak of 2020, then you probably aren’t going to run out to the store right now! Ha ha! You can order most of the ingredients for this recipe on Amazon! I have actually put together a list for you here!

Directions for making Carrot Cake Trifle:

Bake cake mix according to package directions, making a 9×13 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!

To print this Carrot Cake Trifle Recipe for Easter, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you.

Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Carrot Cake Trifle Recipe for Easter

5 from 2 votes

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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

1. Bake cake mix according to package directions, making a 9x13 cake. Let cool completely.
2. In a bowl, add milk and pudding and whisk well. Refrigerate for 5 minutes.
3. 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.
4. 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.
5. 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.
6. Refrigerate until ready to serve or serve immediately. Store left overs covered and in the refrigerator.
7. Serves 10-12

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