Carrot Cake Trifle

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					                                        Carrot Cake Trifle
                               cake recipe taken from
                              adapted by From Cupboard to Cupboard

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

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.

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