Carrot Cake Trifle

238 16 servings, 2/3 cup (150 mL) each
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(3) 0 Reviews
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16 servings, 2/3 cup (150 mL) each

What You Need

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Make It

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  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
  • Loosen cake from sides of pan with knife. Gently remove cake from pan; place on cutting board. Cut cake crosswise in half. Cut one half into 3/4-inch cubes. Wrap remaining half tightly; reserve for another use.
  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 3 cups milk. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups Cool Whip.
  • Layer half each of the cake cubes, pudding mixture and nuts in 2.5-L serving bowl; top with layers of remaining cake cubes, pudding mixture and Cool Whip.
  • Refrigerate 2 hours. About 20 min. before serving dessert, microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Let stand 15 min.
  • Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.


  • 16 servings, 2/3 cup (150 mL) each

Nutritional Information

Serving Size 16 servings, 2/3 cup (150 mL) each
Calories 230
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 40mg
Sodium 220mg
Carbohydrate 25g
Dietary fibre 1g
Sugars 18g
Protein 5g
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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