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

Carrot Cake Trifle




Yield 8 trifles

Wonderfully moist carrot cake trifle packed with carrots and brushed with tangy mascarpone filling and studded with candied pecans. 


Carrot Cake:

Ginger Sherry Syrup

Candied Pecans

Mascarpone Cheese Frosting


  1. 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. 
  2. In a bowl, mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon together until well-combined. Set aside. 
  3. In a mixer, beat the brown sugar and eggs together until light in color. Add in the vanilla and beat well. 
  4. While the mixer is still running, slowly drizzle in the oil. Once the oil is fully incorporated, mix in the applesauce. 
  5. 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. 
  6. 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. 
  7. Make the ginger syrup. Add the ingredients to a small saucepan and bring to a boil for about a minute. Set aside to cool.
  8. 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. 
  9. Make the mascarpone frosting. Add the ingredients to a stand mixer with the whisk attachment. Beat until it forms stiff peaks. 
  10. 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. 

Courses Dessert

Cuisine American

Recipe by A Cookie Named Desire at