Carrot Cake Trifle with Cream Cheese Whip
2 cups cake flour
1/4 tsp cardamom
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
4 large carrots, shredded
16 oz heavy whipping cream
1/4 cup powdered sugar
8 oz cream cheese, softened
1/4 cup chopped walnuts
Additional whipped cream for garnish
Instructions
Prepare the Vanilla Pudding:
Follow the package directions to prepare the instant vanilla pudding using 3 cups of cold milk. Chill in the refrigerator for at least an hour.
Prepare the Carrot Cake:
Preheat the oven to 350°F (175°C).
Grease and flour a 9×13-inch dark metal baking pan.
In a large bowl, mix together the four eggs, 1 cup of olive oil, and 1.5 cups of sugar. Mix vigorously until the yolks are combined and the mixture is a light yellow color. Add in the 2 tbsp of butter and 2 tbsp of honey, and continue mixing until smooth.
In a separate bowl, combine the 2 cups of cake flour, 1/4 tsp of cardamom, 2 tsp of cinnamon, 1 tsp of baking soda, and 1/2 tsp of salt. Mix with a fork.
