Carrot Cake Trifle

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It seems like we always get stuck in a rut when it comes to baking cakes.  It's either chocolate or yellow cake around here that everyone seems to request.  Well, we had a birthday party yesterday for my Mom & Grandpa and I didn't give anyone a choice.  I knew that my Aunt was bringing a cake, so I thought I'd try something a little different.  Carrot cake has been on my "to-bake" list.  So, I found a recipe on Allrecipes.com.  I have tried several carrot cake recipes in the past years and none have quite been the 'perfect' recipe so I like to try new ones every now and again.  Maybe one day I'll finally feel like I've found 'THE ONE'.  Anyhow, I baked this cake in a 9x13 pan.  Oh My Heavens!  It smelled amazing while it was baking!  I took it out of the oven and let it cool, as per the recipe.  It came out of the pan beautifully! But I COULD NOT RESIST having a piece!  But how could I get away with it?  I mean, really, if you cut a hunk of cake out of the cake, people are going to notice, right! ?? Well... at that point {being extremely weak in the knees and oh so desperate for a piece of carrot cake} I decided to make a trifle!  And it worked.... and it was soooo good! They licked the bowl clean!  So, I guess what I'm saying is that sometimes we need to think outside the box!  Because, after all, I think I kinda deserved that piece of cake :)

Carrot Cake Trifle
cake recipe taken from allrecipes.com
adapted by From Cupboard to Cupboard
printable recipe

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp vanilla extract
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts or pecans

frosting:
1 cup butter, softened
2 (8 oz) pkgs cream cheese, softened
2 lbs powdered sugar (7 1/2-8 cups)
2 tsp vanilla
2 Tbsp milk (optional)

Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.  In a large bowl, beat together eggs, oil, white sugar and vanilla.  Mix in flour, soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in chopped nuts.  Pour into prepared pan.
Bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 
Meanwhile, make frosting by creaming together butter and cream cheese.  Add powdered sugar and vanilla and beat until combined.  I like to thin my frosting with milk for the trifle because it makes it easier to spread without getting it so thick....
After the cake is completely cooled, cut it into 1x1 inch bitesize cubes.  Make your trifle by layering frosting first, then cake, then frosting, etc, etc... I sprinkled the top with chopped nuts.  Enjoy!

I linked up here:

Happy Cooking!

Teauna