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Carrot Cake Mini Trifles: Portable Gratitude Dessert Cups

Close-up of layered Carrot cake mini trifles in glasses, topped with cream cheese frosting and chopped pecans.
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Make these individual carrot cake mini trifles for an easy, shareable dessert perfect for gifting or office appreciation events. They feature moist carrot cake layered with light cream cheese frosting in small cups.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream
  • 1/4 cup chopped pecans or walnuts, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the grated carrots and the optional chopped nuts.
  6. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing.
  7. While the cake cools, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth.
  8. Gradually add the sifted powdered sugar, beating until creamy. Mix in the vanilla extract and milk until the frosting is light and fluffy.
  9. Once the cake is cool, crumble it into small, fine pieces using your hands or a fork. You need about 3 cups of cake crumbs.
  10. To assemble the mini trifles, gather small clear cups or jars (about 6-8 ounce size).
  11. Place a layer of crumbled carrot cake into the bottom of each cup.
  12. Top the cake layer with a generous spoonful of cream cheese frosting.
  13. Repeat the layers: cake crumbs, then frosting.
  14. Garnish the top of each trifle with a sprinkle of chopped nuts. Chill for at least 30 minutes before serving.

Notes

  • For easy transport, cover the tops of the filled cups tightly with plastic wrap before placing them in a container.
  • If you want a slightly tangier frosting, add 1 teaspoon of lemon juice to the cream cheese mixture.
  • You can bake this cake a day ahead and store the cooled, crumbled cake in an airtight container at room temperature.

Nutrition

Find it online: https://carlacooking.com/carrot-cake-mini-trifles-portable-gratitude/