Mini Carrot Cake Trifles

These Mini Carrot Cake Trifles take the best parts of the classic dessert and put them in trifle form. Fluffy carrot cake is layered with fluffy cream cheese frosting and topped with finely chopped walnuts for a delicious dessert!

The carrot cake is a super simple recipe that's baked in an 8x8 pan. Circles are cut out of it and then cut in half to create more layers. The cream cheese frosting is easy to whip up.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside. In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until combined.

Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed. Add the sour cream followed by the flour, baking powder, salt, and cinnamon. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Prep an 8 x 8 inch pan with cooking spray and line with parchment. Carefully pour the batter into the pan and smooth it out with an offset spatula.

Bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 15-20 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream. Scrape down the sides of the bowl and mix until light and fluffy. Transfer to a piping bag.

Cut four circles out of the cooled cake. Cut each in even layers so you have eight circles. Layer a circle of cake in the bottom of a mini trifle dish. Pipe an even layer of cream cheese frosting. Top with another circle of cake and another even layer of cream cheese frosting. Top with chopped walnuts. Repeat with other mini trifles. Chill until ready to serve. Enjoy!

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