Carrot Cake Trifle with Cream Cheese Whip
Gradually add the dry mixture to the wet mixture, mixing until incorporated.
Fold in the shredded carrots until combined.
Pour the batter into the prepared baking pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Prepare the Cream Cheese Whip:
In a metal bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form. A stand mixer or electric whisk is recommended for this step.
In a separate bowl, beat the softened cream cheese with a hand mixer until smooth.
Gradually fold in the whipped cream into the cream cheese, blending until fully incorporated and smooth. This helps prevent cream cheese lumps.
Assemble the Trifle:
Cut the cooled carrot cake into 1-2 inch cubes.
In a trifle bowl, layer half of the cake cubes on the bottom.
Add a layer of half of the pudding.
Spread a layer of all the cream cheese whip.
Add the remaining cake cubes.
Top with the remaining pudding.
