Caramel Carrot Cake & Cheesecake Trifle

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!

Carrot Cake Cheesecake Trifle

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

Directions:

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.

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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