Instead of frosting a multi-layer carrot cake for Easter dinner, I’ll be making these adorable individual trifles instead. Trifles are such a great dessert for hosting because they serve a crowd and can be made ahead of time. Plus, served in these individual containers, they become the cutest shareable treat.
The carrot cake is quick and easy to make, but you can also make it even easier by using a boxed cake mix. I developed whipped cream with cream cheese in it to make sure that the cream cheese frosting, which is obviously the best part of a carrot cake, is the highlight. The cream cheese also stabilizes the whipped cream, which means you can make it further ahead without the whipped cream deflating.
The gingersnaps and candied pecans add some needed crunch to the layers, and the cookies bring even more spice to the trifle. You can also make your own candied pecans, or they can be found at most grocery stores. They’re often kept near the artisanal cheeses because they make a fun addition to charcuterie boards!
Tip: You can adjust these to serve even more by picking smaller glasses to assemble them in, if needed.
Storage:
The cake and pudding can be made up to 2 days before. The whipped cream can be made a couple of hours before assembling. The trifles can be assembled and kept in the refrigerator for up to 6 hours.
Did you try making these? Let us know how it went in the comments!
