Written By:  Kaiti @ Nebraska Beef Council

March has officially arrived!! Even though in the Midwest, it isn’t unheard of to have snow for the next few months, I feel like I can officially switch my brain to ‘spring mode’. In thinking spring, my mind instantly goes flip flops, bright colors, fresh flowers…and Easter desserts! 

In my house, I’m a cook…not so much a baker. I will bake, but I like to cook more. When I do bake, I’m always looking for a short cut…a way to cut a few steps out of the process and make it easier. Semi-Homemade is what I like to call it! One of my FAVORITE desserts of all time is carrot cake with cream cheese frosting. I actually think I enjoy the frosting a little more than the cake, but that’s beside the point! I even choose carrot cake as our wedding cake! Yum!!! In my baking experience however, I have always loved to use my trifle bowl. I think it makes any dessert more appealing. So this is a classic twist on carrot cake (with a few simple shortcuts!). You can use a large trifle bowl or can get small clear plastic cups and make individual trifles. Either way, this dessert is appealing and most importantly, tastes fabulous! 

Carrot Cake Trifle

  •  1 box Carrot Cake Mix + ingredients to make mix
  • 1 8 oz. container frozen whipped topping, thawed
  • 1  3.4 oz. box vanilla instant pudding( can use sugarfree is so desired)
  • 1 cup milk
  • 1 can Betty Crocker® Cloud White Cupcake Icing 
  • 1 tube Orange Decorating Icing
  • 1 tube Green Decorating Icing
  • Orange Gel Food Color


1. Bake carrot cake in 9×13 inch pan according to package directions. Allow cake to cool completely.

2. While cake is baking and cooling, make the orange filling. Whisk together pudding mix and milk until powder is fully incorporated. Stir in the thawed whipped topping. Stir in small amounts of Orange Gel Food Color until your desired shade is achieved.

3. When cake has cooled, crumble or cut into bite sized pieces.

4. Assemble trifle(s) by layering cake crumbles and orange filling.

5. Top trifles with the White Cupcake Icing.

6. Using the decorating icings, pipe a decorative carrot on top of each trifle.


Kaiti George

Kaiti George is a Registered Dietitian and fitness enthusiast with over 10 years of experience in both fields. She is a Registered Dietitian at Hy-Vee in Kearney and also teaches a variety of group exercise classes at the Kearney YMCA. Kaiti is the proud mom of twins, Jenna and Collin. Kaiti is a member of the Academy of Nutrition and Dietetics and is a Licensed Medical Nutrition therapist through the State of Nebraska. She and her husband Tom live in Kearney with their two dogs, Joe and Murphy. Kaiti prides herself on living an active healthy lifestyle and hopes to give readers great tips and recipes to do the same!