Easter Trifle
Indulge in the sweet delight of Easter with this tantalizing Easter trifle recipe! Layers of moist carrot cake, creamy custard, and decadent chocolate eggs make this dessert a holiday favorite. Dive into layers of joy this Easter!
Ingredients
Carrot cake layers:
- 4 eggs large, at room temperature
- 1 cup olive oil
- 1 cups granulated sugar
- 2 cups white flour
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 3 cups carrots grated
- 1 cup walnuts chopped
Cream:
- 2 cups cream cheese at room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 ½ cups heavy cream
Decorations:
- ⅓ cup walnuts chopped
- 10 mini chocolate eggs
Instructions
- Preheat the oven to 180°C and grease a large baking tray.
- In a large bowl, beat the eggs, oil and sugar until smooth.
- Add the flour, baking soda, baking powder, cinnamon and salt, mixing until well combined. Add the carrots and walnuts, mix and pour the batter into the baking tray.
- Place in the oven for about 30-35 minutes or until it passes the toothpick test. Let cool completely.
- While the top is cooling, prepare the cream. Whisk the cream cheese, sugar and vanilla until smooth.
- Whip the cream until soft peaks form. Fold in the cream cheese mixture until well combined and forms stiff peaks.
- Cut the carrot cake into suitable layers.
- In a trifle dish, place a layer of top, then a layer of cream, until it fills the dish. Sprinkle the nuts on top of the cream cheese on the top layer and decorate with chocolate eggs.
- Place the dessert in the refrigerator for at least 30 minutes.