• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • Contact
  • Recipes
    • Recipes Visual Index
    • How to Make Ice Cream without an Ice Cream Maker
    • Kitchen Cheat Sheet
    • Kitchen & Pantry Essentials
  • Services
    • Contact
  • eBook Store

A Cookie Named Desire

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipes
  • Services
  • eBook Store
  • Store
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home - Cake

    Published: Jan 15, 2018 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Carrot Cake Trifle

    Jump to Recipe Print Recipe

    Carrot cake trifle... a wonderfully moist carrot cake packed with carrots and brushed with a ginger syrup is layered with tangy mascarpone filling and studded with candied pecans. 

    A carrot cake trifle is the only way to have your carrot cake #trifle #cake #carrotcake

     

    This recipe for the carrot cake trifle comes from the Cook Beautiful cookbook. It's a gorgeous cookbook with amazing food that is actually easier to make than you initially may think. I was immediately, of course, drawn to the dessert section and the trifle was calling my name. I was craving carrot cake which almost never happens, so I knew I had to make it.

    There are a lot of components to making her carrot cake trifle, but each part can be made well in advance. I ended up making it slowly over the course of three days just before Christmas when I didn't have much time to spend in the kitchen. Also, each part was very simple to make, so it was something I knew anyone could put together.

    I adore the addition of the ginger syrup in the carrot cake. It keeps it so moist and adds such a nice kick of flavor. And the mascarpone frosting? It would be wrong of me to hide the fact that I did eat lots of it by the spoonful on its own. And I maybe used it to make little cookie sandwiches and top onto my waffles. It's so addictive! And I never made candied pecans on the stove before and now I wonder why not. It's so fast and easy. I've been making it on repeat.

    Carrot cake trifles soaked with gingery syrup and paired with tangy mascarpone cream

    These baby carrot cake trifles are a great way to feed a small crowd dessert. Or, if you are someone who likes a little something sweet at the end of the night, you can easily make everything you need for the trifles and make one as needed.

     

    Carrot cake trifles soaked with gingery syrup and paired with tangy mascarpone cream

    Carrot Cake Trifle

    Amanda Powell
    Wonderfully moist carrot cake trifle packed with carrots and brushed with tangy mascarpone filling and studded with candied pecans. 
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 50 mins
    Total Time 1 hr 25 mins
    Course Dessert
    Cuisine American
    Servings 8 trifles

    Ingredients
      

    • Carrot Cake:
    • 2 cups unbleached all-purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ¾ teaspoon kosher salt
    • ¼ teaspoon ground ginger
    • ½ teaspoon freshly grated nutmeg
    • 2 teaspoons ground cinnamon
    • 2 cups packed light brown sugar
    • 4 large eggs at room temperature
    • 1 teaspoon vanilla extract
    • ½ cup canola oil
    • ½ cup apple sauce
    • 1 pound carrots trimmed, peeled, and coarsely grated (about 3 cups of lightly packed cups)
    • ½ cup chopped walnuts optional
    • ½ cup raisins optional
    • Ginger Sherry Syrup
    • ¼ cup granulated sugar
    • ¼ cup water
    • ¼ cup dry sherry
    • 1 inch nub ginger microplaned
    • Candied Pecans
    • 4 tablespoons butter
    • 2 cups pecan halves
    • ¼ teaspoons kosher salt
    • 3 tablespoons brown sugar
    • Mascarpone Cheese Frosting
    • 14 ounces mascarpone cheese
    • ½ cup powdered sugar
    • 1 tablespoon vanilla extract
    • Zest and juice 1 lemon
    • 2 cups whipping cream

    Instructions
     

    • Preheat the oven to 375 degrees F. Line a 9 x 13 baking pan with parchment paper, leaving the sides of the paper to hang over the pan. 
    • In a bowl, mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon together until well-combined. Set aside. 
    • In a mixer, beat the brown sugar and eggs together until light in color. Add in the vanilla and beat well. 
    • While the mixer is still running, slowly drizzle in the oil. Once the oil is fully incorporated, mix in the applesauce. 
    • Slowly fold in the flour mixture just until there are no lumps. Do not over mix. Fold in the carrots and the walnuts and raisins if using. 
    • Pour the batter into your baking pan and bake for 35 - 40 minutes, or until a toothpick comes out clean when inserted in the middle. 
    • Make the ginger syrup. Add the ingredients to a small saucepan and bring to a boil for about a minute. Set aside to cool.
    • Make the candied pecans. Add the butter to a skillet and heat on medium until it is browned and nutty. Add the pecans and stir. Add the salt and sugar and toss to coat. Cook, stirring frequently, until caramelized. Remove from heat and allow to cool completely. 
    • Make the mascarpone frosting. Add the ingredients to a stand mixer with the whisk attachment. Beat until it forms stiff peaks. 
    • Assemble. Add small holes over the cake and brush the syrup over the cake and allow it to soak in for a minute. Tear or cut squares of the cooled cake and begin creating layers of the cake, frosting, and pecans. End with the frosting and pecans on top. 
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    More Cake Recipes

    • Gingerbread Loaf
    • Cookie Dough Cake
    • Raspberry Chocolate Chip Coffee Cake
    • Strawberry Upside Down Cake

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Connect With Me!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    headshot of author with a cow

    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

    More about me →

    Reader Favorites

    • S'mores Cookies Recipe
    • Milano Cookies Recipe
    • Brown Butter Chocolate Chip Cookies
    • Avocado Chocolate Peanut Butter Smoothie
    • How to Make Salt Water Taffy
    • Jelly Donut Shot

    Winter Favorites

    • Homemade Hot Chocolate
    • Gingerbread Cake
    • 3 Ingredient Peanut Butter Cookies
    • Edible Brownie Batter

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • About Me

    As an Amazon Associate I earn from qualifying purchases.