Mini Carrot Cake Trifles Mini Carrot Cake Trifles

Mini Carrot Cake Trifles IMAGE Image by: Mini Carrot Cake Trifles IMAGE Author: Canadian Living

Scrumptious layers of carrot cake, pineapple, candied walnuts and a luscious cream cheese custard make these tiny trifles a must-try for carrot cake lovers. Make them a day ahead and simply add the garnish before your guests arrive.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2015


Carrot Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons each baking powder and cinnamon
  • 3/4 teaspoons salt
  • 1/2 teaspoon each baking soda and nutmeg
  • 3 eggs
  • 3/4 cups each granulated sugar and packed brown sugar
  • 3/4 cups vegetable oil
  • 1 teaspoon vanilla
  • 2 cups grated peeled carrots (about 2 large)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 1 1/2 cup walnut halves
  • 1 can pineapple chunks
  • 2 tablespoons granulated sugar
  • 1 cup whipping cream (35%)
Cream Cheese Custard:
  • 6 egg yolks
  • 3 cups milk
  • 3/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 pkg (250 g) cream cheese cubed and softened
  • 1 teaspoon vanilla


Cream Cheese Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch. In heavy- bottomed saucepan, heat remaining milk and three-quarters of the cream cheese over medium heat, whisking, just until smooth and bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook over medium heat, stirring, until thick enough to mound on spoon, 6 to 8 minutes. Strain through fine-mesh sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Carrot Cake: While custard is chilling, in large bowl, whisk together flour, baking powder, cinnamon, salt, baking soda and nutmeg. In separate bowl, beat together eggs, granulated sugar, brown sugar, oil and vanilla; stir into flour mixture just until moistened. Stir in carrots. Scrape into 2 parchment paper– lined 8- x 4-inch (1.5 L) loaf pans.

Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 40 to 45 minutes. Let cool completely in pans. (Make-ahead: Cover with plastic wrap; store at room temperature for up to 24 hours.) Remove from pans; cut into 3/4-inch (2 cm) cubes.

While cake is baking, in skillet, cook brown sugar, butter and cinnamon over medium heat, stirring, until melted; stir in walnuts. Cook, stirring, until walnuts are toasted and coated, about 4 minutes; let cool slightly. Reserve 12 pieces for garnish; coarsely chop remaining walnuts. Reserving 1/2 cup of the juice, drain pineapple; coarsely chop.

Assembly: In each of twelve 12-oz (1 1/2 cup) glasses, add scant 1/2 cup of the cake; drizzle 1 tsp of the reserved pineapple juice into each glass. Top each with scant 1 tbsp of the pineapple and 2 tsp of the chopped walnuts. Spoon rounded 2 tbsp of the custard into each. Repeat layers once. Cover and refrigerate for 12 hours. (Make- ahead: Refrigerate for up to 24 hours.)

Beat remaining cream cheese with granulated sugar until fluffy; slowly beat in cream until stiff peaks form. Spoon over trifles; top with reserved walnuts.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 398 mg
  • Sugars 54 g
  • Protein 11 g
  • Calories 722.0
  • Total fat 43 g
  • Potassium 340 mg
  • Cholesterol 201 mg
  • Saturated fat 13 g
  • Total carbohydrate 76 g


  • Iron 18.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 56.0
  • Vitamin C 6.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Carrot Cake Trifles