Carrot Cake Trifle
Carrot cake trifle made with vanilla pudding, toasted almonds and coconut, and toffee bits is a fun twist on the traditional carrot cake.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30...
- Yield: 16
- Cooking time: 40 Min
- Publisher: Allrecipes.com
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- 2/3 cup vegetable oil
- 3 eggs
- 2 1/2 cups milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 cup chopped almonds
- 1 cup shredded coconut
- 1 cup toffee baking bits (such as Heath®)
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