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Christine

Carrot Cake Mini Trifles

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Servings: 4 mini trifles
Ingredients Method

Ingredients
  

  • For the Carrot Cake:
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 2 eggs
  • 1 1/2 c. sugar
  • 1/2 c. vegetable oil
  • 1 1/2 tsp. vanilla
  • 1 1/2 c. carrot shredded finely
  • For the Caramel Cream Cheese Frosting:
  • 8 oz. cream cheese room temperature
  • 1/2 c. butter softened
  • 1/2 tsp. vanilla
  • 1/4 c. caramel ice cream topping
  • 4 c. powdered sugar
  • For layering optional: 3/4 c. chopped pecans
  • 8 DOVE® Peanut Butter Eggs 4 chopped and 4 whole

Method
 

  1. For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 9x13" cake pan. Stir together flour, baking soda, salt and cinnamon in a bowl. In the bowl of an electric mixer cream together eggs, sugar, oil, vanilla and carrot. Add flour mixture to wet mixture and mix until incorporated.
  2. Pour into prepared pan, spread evenly, and bake for approximately 25 minutes, or just until a toothpick inserted into the center comes out mostly clean. Moist crumbs are good, just no gooey-ness.
  3. Allow cake to cool completely.
  4. Make the frosting by mixing together cream cheese, butter, vanilla, caramel ice cream topping, and powdered sugar in the bowl of an electric mixer.
  5. Cut carrot cake into bite-sized pieces and layer first about four pieces in the bottom of a short glass. Next, add a large spoonful of cream cheese frosting and spread it, followed by some chopped pecans and a few pieces of DOVE® Peanut Butter Eggs.
  6. Repeat layers until you reach the top of the glass, ending with a big dollop of frosting on top and a whole DOVE® Peanut Butter Egg as garnish. Enjoy!