Leftover Carrot Cake Mini Trifle Recipe
Leftover Carrot Cake Mini Trifle is a delightful recipe with leftover carrot cake and cream cheese center topped with roasted nuts. This delicious dessert makes for a perfect sunday brunch dessert.
We all struggle with the leftover food in our kitchens. But when you love cooking, you always find a way to use it.
So if you have any leftover carrot cake, you know what to do with it. The best part about this Leftover Carrot Cake Mini Trifle is that it is quick to prepare and tastes delicious. All you need to do is a little bit of whipping, a little bit of baking, a little bit of crumbling and your dessert is ready!
In this recipe, instead of using whipped cream, we have used a layer of cream cheese frosting. And to add some crunch to our dessert, we have baked some oats and walnut crumble. You can also prepare it a day before and just keep it in refrigerator.
If you like this recipe, here are a few more trifle recipes that you can make for your Brunch parties:
For Carrot cake layer:
- Carrot Cake , 1 recipe or leftover For cream cheese frosting layer:
- 130 grams Britannia Cream Cheese , at room temperature
- 50 grams Butter (Unsalted) , at room temperature,
- 1 cup Icing Sugar , (220 ml)
- 1 teaspoon Vanilla Extract For Oats-Walnut crumble layer:
- 1/3 cup All Purpose Flour (Maida)
- 1/2 cup Instant Oats (Oatmeal)
- 1/4 cup Walnuts , chopped
- 1 tablespoon Sugar , powdered
- 30 grams Butter (Salted) , cold and cubed
How to make Leftover Carrot Cake Mini Trifle Recipe
To begin making the Leftover Carrot Cake Mini Trifle, in a bowl, add the carrot cake and crumble it using a fork. Once done, keep it aside.
To make the oats-walnut crumble, first put your oven on preheat at 180°C.
Next in a bowl, add all purpose flour, oats, powdered sugar, chopped walnuts and give it a good mix.
Next, add 30 grams cubed & cold butter to the oats mixture and rub the mixture with your hands until it resembles bread crumbs.
Now spread the mixture in a baking pan and bake at 180°C for 15 minutes or until the crumble becomes golden brown in colour. Once it’s done, keep it aside to cool down.
While the crumble is baking in the oven, you can prepare your cream cheese frosting. To make that, add cream cheese, butter, and vanilla essence to a bowl and beat at medium speed until mixture becomes creamy.
Now start adding icing sugar, 1/3rd at a time, and beat at medium speed till sugar is well incorporated. Your cream cheese frosting is ready. Put your frosting in a piping bag and keep aside.
This recipe makes 6 glasses of trifle (each measuring 250ml and 3 inches long).
Now to assemble the trifle, first, divide your carrot cake crumbs into 12 equal parts as you need 12 layers of carrot cake (2 in each trifle glass). Similarly divide your oats-walnut crumble also into 12 equal parts.
Next, add a layer of carrot cake crumbs at the bottom of each glass. It should be about half inch thick.
Now on top of this first layer, add the layer of your cream cheese frosting.
Next, add the third layer of the cooled oats-walnut crumble.
Repeat the layers in the same order once more and that will become your 4th, 5th, and 6th layer.
Your mini trifle glasses are ready. Keep them in refrigerator for about 2 hours before serving.