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–+ servings
Easter Trifle with Chocolate Eggs

Easter Trifle with Carrot Cake and Chocolate Eggs

This Easter trifle layers moist carrot cake, creamy custard, and chocolate eggs in a show-stopping glass bowl. Make it the day before and let the fridge do the work.
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 30 minutes
Total Time 1 hour 30 minutes
Choose Serving Size 12 portions

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.

Notes

Make-ahead tip: assemble the trifle up to 24 hours in advance, cover tightly, and refrigerate overnight. The layers settle and the flavors deepen — it's genuinely better the next day.