Description
Soft, spiced carrot cake layered with fluffy cream cheese filling in adorable individual glasses, perfect for parties or holidays
Ingredients
- All Purpose Flour: 1 1/2 cups
- Granulated Sugar: 1 cup
- Brown Sugar: 1/2 cup
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Ground Cinnamon: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Vegetable Oil: 3/4 cup
- Vanilla Extract: 1 teaspoon
- Finely Grated Carrots: 2 cups
- Cream Cheese: 8 ounces, softened
- Powdered Sugar: 1 cup
- Heavy Cream: 1 cup
Instructions
- Preheat Your Equipment: Preheat oven to 350°F and grease an 8 inch square baking pan
- Combine Ingredients: Mix flour, baking powder, baking soda, cinnamon, and salt in one bowl. In another bowl whisk eggs, granulated sugar, brown sugar, oil, and vanilla, then fold in grated carrots. Gradually combine dry ingredients into wet until just mixed
- Prepare Your Cooking Vessel: Pour batter into prepared pan and spread evenly
- Assemble the Dish: Bake for 30 to 35 minutes until a toothpick comes out clean. Cool completely and crumble cake into small pieces. Beat cream cheese with powdered sugar until smooth. Whip heavy cream separately and fold into cream cheese mixture
- Cook to Perfection: Ensure cake is fully baked and cooled before layering to maintain texture
- Finishing Touches: Layer cake crumbs and cream mixture into clear glasses, repeating layers until filled. Chill for at least 1 hour
- Serve and Enjoy: Garnish lightly with cinnamon or cake crumbs and serve chilled
Notes
- Chill before serving for cleaner layers
- Use freshly grated carrots for best moisture
- Do not overmix batter to keep cake tender
Nutrition
- Serving Size: 1 mini trifle
- Calories: 420
- Sugar: 32g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: carrot cake mini trifles, layered carrot dessert, cream cheese trifle, mini dessert cups, spiced carrot cake
