Caramel Carrot Cake & Cheesecake Trifle Recipe

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Layers of carrot cake, caramel sauce, and a cheesecake filling make this Carrot Cake Cheesecake Trifle unbeatable!

I’ve never been a big fan of carrot cake… until I made this trifle! The flavor combo of the caramel soaked cake and the cheesecake filling is AMAZING. And I love adding pecans or walnuts too for a little extra texture.

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Layers of carrot cake, caramel sauce, and a cheesecake filling make this Carrot Cake Cheesecake Trifle unbeatable!

This Carrot Cake Trifle is better than making an actual cake! Nothing beats caramel soaked pieces of cake layered with a delicious cheesecake filling.

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • You can use any baked carrot cake that you would like. I prefer using Betty Crocker carrot cake mix, because I can’t stand chunks in carrot cake and the Betty Crocker mix makes the smoothest cake I’ve tried.
  • Pecans are a great addition, and you can easily get creative with other toppings to layer in as well! I think both coconut and white chocolate would taste really good too.
  • I’ve made the cheesecake filling two different ways. The recipe I’m sharing below is my favorite– it tastes like actual cheesecake! But if you’re in a pinch for time or if you’re looking for a way to lighten things up, you can always make a pudding mousse filling instead (1 package of cheesecake flavored instant pudding + 1 1/4 cup milk + 8 ounces Cool Whip). You really can’t go wrong either way.
Layers of carrot cake, caramel sauce, and a cheesecake filling make this Carrot Cake Cheesecake Trifle unbeatable!

What do I love about this Carrot Cake Cheesecake Trifle?

I think my favorite part is the caramel soaked cake. Carrot cake + caramel is a match made in heaven!! Be sure to check out my Dulce de Leche Carrot Cake too!

For a little extra something something, try sprinkling citrus zest on top for a nice zing (try one of my recommended orange zest substitutes).

Layers of carrot cake, caramel sauce, and a cheesecake filling make this Carrot Cake Cheesecake Trifle unbeatable!

Carrot Cake Cheesecake Trifle

Yield: 16 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Layers of carrot cake, caramel sauce, and a cheesecake filling make this Carrot Cake Cheesecake Trifle unbeatable!

Ingredients

  • 1 carrot cake baked and cooled, cut into cubes
  • 20 ounces caramel sundae syrup
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 16 ounces Cool Whip
  • 1 tsp vanilla
  • Optional: pecans, coconut, white chocolate, etc for layering and topping

Instructions

Whisk together the cream cheese and the sugar until smooth.

Mix in the Cool Whip gradually, whisking in between additions, until smooth and incorporated.

Mix in the vanilla.

Layer 1/3 of the cake in the bottom of the trifle dish.

Pour 1/3 of the caramel sundae sauce over the cake pieces.

Spread 1/3 of the cream cheese mixture over the cake layer.

Repeat with remaining ingredients.

Keep chilled until ready to serve.

Notes

Calories 411 | Total Fat 22g | Saturated Fat 8g | Total Carbohydrate 66g | Dietary Fiber 0g | Sugars 33g | Protein 8g

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Layers of carrot cake, caramel sauce, and a cheesecake filling make this Carrot Cake Cheesecake Trifle unbeatable!

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24 thoughts on “Caramel Carrot Cake & Cheesecake Trifle Recipe”

  1. 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!

  2. 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.

  3. 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:-)

  4. 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!

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

    • 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.

  6. 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

  7. 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!

  8. 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.

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