Caramel Carrot Cake & Cheesecake Trifle

I loathe carrot cake. Like, a lot.
Which really isn’t a huge deal in my life.
I just don’t make carrot cake.
Except in June. Wretched month that it is.
June brings Father’s Day and my husband’s birthday.
And his favorite dessert is carrot cake. Of course.
Sometimes I just ignore him and make what I want to make anyway.
But now that he’s a father and has two holidays in one month, I feel pretty obligated to make what he wants for at least one of the two days.
And guess what– I think I’ve solved the problem. I made a carrot cake that I like.
I made a carrot cake that I can’t stop eating.
Let’s just say I ate more of his birthday cake than he did, mmm k?
Things that make this carrot cake a must-make-today recipe:
Layers of no bake cheesecake made with Philadelphia’s White Chocolate Indulgence cream cheese.
Caramel, caramel, caramel!!
Did I mention the White Chocolate Cream Cheese??

 Caramel Carrot Cake and White Chocolate Cheesecake Trifle

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Ingredients
  • Baked and cooled carrot cake, box mix is fine
  • Caramel Sundae Sauce
  • 2 c. pecan pieces
  • 8 oz. Cool Whip
  • 1 lb. Philadelphia White Chocolate Indulgences cream cheese, softened*
  • 1/3 c. sugar*
  • 1/2 tsp. salt*
  • 1 tbsp. lemon juice*
  • 2 tsp. vanilla extract*
Instructions
  1. Using a hand mixer, whisk together the cream cheese and the sugar until smooth and creamy.
  2. Blend in the cool whip, salt, lemon juice, and vanilla. Set mixture aside.
  3. Cut the carrot cake into 1″ squares. Place 1/3 of the squares in the bottom of a trifle dish. Drizzle caramel over the cake (I like a lot, so I probably used 1/3 c. here, but you could use less).
  4. Spread 1/3 of the cheesecake over the cake and sprinkle with 1/3 of the pecans.
  5. Repeat layering, ending with the cheesecake and pecans on top. Drizzle with some more caramel! Chill for at least an hour and serve!

*For a lightened up version, substitute this mixture for the no bake cheesecake ingredients:

  • 1 small box sugar free cheesecake pudding mix
  • 1 1/4 c. milk

Whisk the milk and pudding mix together until thickened and immediately whisk in the cool whip. This replaces the no bake cheesecake !

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Comments

  1. That sounds WAY better than the usual carrot cake! Yum yum.

  2. Wow. This looks amazing.

  3. I love carrot cake and this sounds AMAZING. Oh my goodness I have a tub of that cream cheese in my fridge and I want to make this RIGHT NOW. Alas, as much as my hubby loves carrot cake…he loathes anything pudding consistency. {Yes, two weirdos, one family.} Oh well, more for me!

  4. I happen to LOVE carrot cake, and I’m pretty sure I’d love this too!

  5. Oh my, Oh my, Oh my!! I am going to have to make this today :)

  6. LOVE this! Must.make.soon!

  7. Like you, I loathe carrot cake. It doesn’t even SOUND good, and sadly, doesn’t taste too great either. But this–I saw the picture before the title, and even after I saw the dreaded “Carrot Cake” in the title, I still wanted to know what was going on in this cavernous bowl of whipped cream, caramel and nuts. Amazeballs, it looks totally good. And I want an extra long spoon for my portion, por favor.

  8. Oh but this sounds so divine…I mean sinfully so. Yum! Love to have you link this up to Titus 2 Tuesday on Cornerstone Confessions. Hopping over from What’s So Simple.

    Kathy

  9. Well, I do love a good carrot cake:-) But this trifle with the white chocolate cream cheese filling just might be even better! How funny that you ate more of it than your hubby…and you don’t even like carrot cake:-)

  10. while I do enjoy a good carrot cake – yours looks Much better

  11. I have to say, I am a HUGE fan of carrot cake. But this looks WONDERFUL!!!

  12. Wow! This looks fantastic!

  13. I would love to make this recipe but we don’t have Philadelphia Indulgences in Australia. How would I make or substitute this ingredient?

    • You can just use regular cream cheese! Then it will just taste like plain cheesecake instead of white chocolate. If you really just have to have the white chocolate (and I don’t blame you :), maybe you could just add some white chocolate chips? It would change the texture but still be really good!

  14. PS We also don’t have cheesecake pudding mix!

  15. Box mix?…….Yuck. No wonder you “loathe” carrot cake. It is the most fattening of cakes. Your hatred is a blessing. :)

    • This looks wonderful, by the way.

    • Actually, the only carrot cake I like is from a cake mix!! I’d rather die than eat a carrot cake from scratch– but give me a super cheap, low quality carrot cake and I can actually get that one down! I’m a big box mix cake fan :) Yes, I am.

  16. I just wanted to say I made this for Easter and it was soooooo good! I do love carrot cake but wanted to do something different so I tried your recipe and everyone loved it. In fact we couldn’t stop eating it. We all ate too much. Thanks for the great recipe. I’ll for sure make again.
    Shauna

  17. I can’t wait to make this for Easter! I am wondering though, if I make it the day before will it get all soggy? I love to make things ahead but if it will make the cake too moist I can wait until the morning of. Thanks for sharing this recipe!

  18. First of all…..YUM!!! Second, thank you for adding the lighter version notes and ingredients! That is wonderful. Going to put this on the next grocery list.

Trackbacks

  1. [...] is the best carrot cake you’ll ever taste. Because I SCARFED it. It reminded me a lot of the Caramel Carrot Cake & Cheesecake Trifle I made for Chris’s birthday last year, which was also incredibly delicious (that link has [...]

  2. [...] Caramel Carrot Cake & Cheesecake Trifle [...]

  3. [...] a trifle! Layer the mousse with a low fat or sugar free cake and fruit for another diet friendly dessert [...]

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