Leftover Carrot Cake Mini Trifle Recipe
A eggetarian Continental recipe with carrot cake - recipe or leftover, britannia cream cheese - at room temperature, butter (unsalted) - at room temperature. Ready in 1h, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
23 steps- 1
To begin making the Leftover Carrot Cake Mini Trifle, in a bowl, add the carrot cake and crumble it using a fork
carrot cake - recipe or leftover(1) - 2
Once done, keep it aside
- 3
To make the oats-walnut crumble, first put your oven on preheat at 180°C
instant oats (oatmeal)(1/2 cup) - 4
Next in a bowl, add all purpose flour, oats, powdered sugar, chopped walnuts and give it a good mix
icing sugar - (220 ml)(1 cup)all purpose flour (maida)(1/3 cup)instant oats (oatmeal)(1/2 cup)walnuts - chopped(1/4 cup)sugar - powdered(1 tablespoon) - 5
Next, add 30 grams cubed & cold butter to the oats mixture and rub the mixture with your hands until it resembles bread crumbs
butter (unsalted) - at room temperature(50 grams)instant oats (oatmeal)(1/2 cup)butter - cold and cubed(30 grams) - 6
Now spread the mixture in a baking pan and bake at 180°C for 15 minutes or until the crumble becomes golden brown in colour
- 7
Once it’s done, keep it aside to cool down
- 8
While the crumble is baking in the oven, you can prepare your cream cheese frosting
britannia cream cheese - at room temperature(130 grams) - 9
To make that, add cream cheese, butter, and vanilla essence to a bowl and beat at medium speed until mixture becomes creamy
britannia cream cheese - at room temperature(130 grams)butter (unsalted) - at room temperature(50 grams)vanilla extract(1 teaspoon)butter - cold and cubed(30 grams) - 10
Now start adding icing sugar, 1/3rd at a time, and beat at medium speed till sugar is well incorporated
icing sugar - (220 ml)(1 cup)sugar - powdered(1 tablespoon) - 11
Your cream cheese frosting is ready
britannia cream cheese - at room temperature(130 grams) - 12
Put your frosting in a piping bag and keep aside
- 13
This recipe makes 6 glasses of trifle (each measuring 250ml and 3 inches long)
carrot cake - recipe or leftover(1) - 14
Now to assemble the trifle, first, divide your carrot cake crumbs into 12 equal parts as you need 12 layers of carrot cake (2 in each trifle glass)
carrot cake - recipe or leftover(1) - 15
Similarly divide your oats-walnut crumble also into 12 equal parts
instant oats (oatmeal)(1/2 cup) - 16
Next, add a layer of carrot cake crumbs at the bottom of each glass
carrot cake - recipe or leftover(1) - 17
It should be about half inch thick
- 18
Now on top of this first layer, add the layer of your cream cheese frosting
britannia cream cheese - at room temperature(130 grams) - 19
Next, add the third layer of the cooled oats-walnut crumble
instant oats (oatmeal)(1/2 cup) - 20
Repeat the layers in the same order once more and that will become your 4th, 5th, and 6th layer
- 21
Your mini trifle glasses are ready
- 22
Keep them in refrigerator for about 2 hours before serving
- 23
Serve these delectable Leftover Carrot Cake Mini Trifles as a dessert at your Tea parties along with a cup of Masala Chai or after a delicious meal of Pasta Aglio Olio and Savory Melon Salad
carrot cake - recipe or leftover(1)
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Leftover Carrot Cake Mini Trifle Recipe
A eggetarian Continental recipe with carrot cake - recipe or leftover, britannia cream cheese - at room temperature, butter (unsalted) - at room temperature. Ready in 1h, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making the Leftover Carrot Cake Mini Trifle, in a bowl, add the carrot cake and crumble it using a fork
carrot cake - recipe or leftover(1) - 2
Once done, keep it aside
- 3
To make the oats-walnut crumble, first put your oven on preheat at 180°C
instant oats (oatmeal)(1/2 cup) - 4
Next in a bowl, add all purpose flour, oats, powdered sugar, chopped walnuts and give it a good mix
icing sugar - (220 ml)(1 cup)all purpose flour (maida)(1/3 cup)instant oats (oatmeal)(1/2 cup)walnuts - chopped(1/4 cup)sugar - powdered(1 tablespoon) - 5
Next, add 30 grams cubed & cold butter to the oats mixture and rub the mixture with your hands until it resembles bread crumbs
butter (unsalted) - at room temperature(50 grams)instant oats (oatmeal)(1/2 cup)butter - cold and cubed(30 grams) - 6
Now spread the mixture in a baking pan and bake at 180°C for 15 minutes or until the crumble becomes golden brown in colour
- 7
Once it’s done, keep it aside to cool down
- 8
While the crumble is baking in the oven, you can prepare your cream cheese frosting
britannia cream cheese - at room temperature(130 grams) - 9
To make that, add cream cheese, butter, and vanilla essence to a bowl and beat at medium speed until mixture becomes creamy
britannia cream cheese - at room temperature(130 grams)butter (unsalted) - at room temperature(50 grams)vanilla extract(1 teaspoon)butter - cold and cubed(30 grams) - 10
Now start adding icing sugar, 1/3rd at a time, and beat at medium speed till sugar is well incorporated
icing sugar - (220 ml)(1 cup)sugar - powdered(1 tablespoon) - 11
Your cream cheese frosting is ready
britannia cream cheese - at room temperature(130 grams) - 12
Put your frosting in a piping bag and keep aside
- 13
This recipe makes 6 glasses of trifle (each measuring 250ml and 3 inches long)
carrot cake - recipe or leftover(1) - 14
Now to assemble the trifle, first, divide your carrot cake crumbs into 12 equal parts as you need 12 layers of carrot cake (2 in each trifle glass)
carrot cake - recipe or leftover(1) - 15
Similarly divide your oats-walnut crumble also into 12 equal parts
instant oats (oatmeal)(1/2 cup) - 16
Next, add a layer of carrot cake crumbs at the bottom of each glass
carrot cake - recipe or leftover(1) - 17
It should be about half inch thick
- 18
Now on top of this first layer, add the layer of your cream cheese frosting
britannia cream cheese - at room temperature(130 grams) - 19
Next, add the third layer of the cooled oats-walnut crumble
instant oats (oatmeal)(1/2 cup) - 20
Repeat the layers in the same order once more and that will become your 4th, 5th, and 6th layer
- 21
Your mini trifle glasses are ready
- 22
Keep them in refrigerator for about 2 hours before serving
- 23
Serve these delectable Leftover Carrot Cake Mini Trifles as a dessert at your Tea parties along with a cup of Masala Chai or after a delicious meal of Pasta Aglio Olio and Savory Melon Salad
carrot cake - recipe or leftover(1)
Rate this recipe
