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Mini Carrot Cake Trifles with Easy Homemade Cream Cheese Frosting

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These mini carrot cake trifles combine moist spiced carrot cake with tangy cream cheese frosting and crunchy nuts, perfect for quick, shareable desserts.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon (freshly ground if possible)
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup (150g) granulated sugar
  • ½ cup packed (100g) brown sugar
  • ⅓ cup (80ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots (about 3 medium carrots)
  • ½ cup chopped pecans or walnuts (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened (use dairy-free if needed)
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional)
  • Chopped nuts or shredded coconut for garnish (optional)
  • Pinch of ground cinnamon or freshly grated nutmeg for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until combined. Beat in eggs one at a time, then stir in vanilla extract.
  4. Fold in grated carrots and chopped nuts.
  5. Gradually add dry ingredients to wet mixture, folding gently until just combined. Do not overmix.
  6. Pour batter into prepared pan and smooth top. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  7. Cool cake in pan for 10 minutes, then transfer to cooling rack to cool completely.
  8. Using an electric mixer, beat cream cheese and butter until smooth and creamy, about 3-4 minutes.
  9. Gradually add powdered sugar and vanilla extract, mixing until fluffy. Stir in lemon juice if using.
  10. Crumble cooled cake into bite-sized pieces.
  11. In serving glasses, layer cake crumbs, cream cheese frosting, and chopped nuts or shredded coconut. Repeat layers, finishing with frosting on top.
  12. Refrigerate trifles for at least 1 hour to let flavors meld and frosting set.
  13. Before serving, sprinkle with cinnamon or nutmeg.

Notes

Finely grate carrots for moist texture. Use room temperature eggs and butter for smoother batter and frosting. Sift powdered sugar to avoid lumps. Fold dry ingredients gently to keep cake tender. Use an oven thermometer to prevent dry edges. If frosting is too thick, add a splash of milk or cream. Crumble cake into a mix of fine crumbs and small chunks for texture contrast. Refrigerate trifles at least 1 hour before serving. Store leftovers in airtight container in fridge up to 3 days or freeze up to 2 months without garnish.

Nutrition

Keywords: mini carrot cake trifles, carrot cake dessert, cream cheese frosting, easy dessert, party dessert, quick carrot cake, layered dessert

Find it online: https://atomicbite.com/mini-carrot-cake-trifles-recipe-easy-homemade-cream-cheese-frosting-delight/