Decadent Leftover Carrot Cake Mini Trifles with Cream Cheese Frosting

Leftover Carrot Cake Mini Trifle Recipe

Indulge in the delightful harmony of flavors and textures with this Leftover Carrot Cake Mini Trifle, a splendid way to transform your leftover carrot cake into an elegant dessert. This recipe layers moist carrot cake with luscious cream cheese frosting and a crunchy oats-walnut crumble, creating a visually stunning and deliciously satisfying treat perfect for any gathering or tea party.

Ingredients

Nutritional Information (per serving, approximate)

Preparation Time

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 60 minutes

Servings

• Servings: 6

Cuisine

• Cuisine: Continental
• Course: Dessert
• Diet: Eggetarian

Instructions

1. Crumble the Carrot Cake:
   Begin by crumbling the leftover carrot cake into a bowl using a fork, ensuring it reaches a fine consistency. Set aside for assembly.

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2. Prepare the Oats-Walnut Crumble:
   Preheat your oven to 180°C (350°F). In a separate bowl, combine the all-purpose flour, instant oats, powdered sugar, and chopped walnuts, mixing thoroughly to ensure even distribution of ingredients.

3. Incorporate the Butter:
   Add the cold, cubed butter into the oats mixture. Using your fingers, rub the butter into the mixture until it resembles coarse breadcrumbs, ensuring the mixture is well combined.

4. Bake the Crumble:
   Spread the prepared oats-walnut mixture evenly in a baking pan. Bake in the preheated oven for approximately 15 minutes, or until the crumble turns a delightful golden brown. Once baked, remove from the oven and allow to cool completely.

5. Make the Cream Cheese Frosting:
   While the crumble bakes, prepare the cream cheese frosting. In a mixing bowl, combine the room-temperature cream cheese, softened butter, and vanilla extract. Beat on medium speed until the mixture becomes creamy and smooth.

6. Incorporate the Icing Sugar:
   Gradually add the icing sugar to the cream cheese mixture, about one-third at a time, beating well between each addition until fully incorporated. The frosting should be thick and spreadable. Transfer the frosting to a piping bag for easy assembly.

7. Assemble the Mini Trifles:
   This recipe yields six mini trifles, each measuring 250 ml and 3 inches in height. Divide the crumbled carrot cake into 12 equal parts for layering. Similarly, divide the cooled oats-walnut crumble into 12 equal parts.

   • In each trifle glass, start with a layer of carrot cake crumbs at the bottom, about half an inch thick.
   • Follow this with a layer of the cream cheese frosting, spreading it evenly.
   • Next, add a layer of the cooled oats-walnut crumble.
   • Repeat the layering process, alternating between carrot cake crumbs, cream cheese frosting, and oats-walnut crumble until each glass has six layers.

8. Chill and Serve:
   Once assembled, place the mini trifles in the refrigerator for at least 2 hours to allow the flavors to meld and the dessert to set properly.

9. Enjoy:
   Serve these delightful Leftover Carrot Cake Mini Trifles as a charming dessert at your tea parties, perfectly paired with a cup of Masala Chai or following a scrumptious meal like Pasta Aglio Olio and Savory Melon Salad.

Conclusion

This Leftover Carrot Cake Mini Trifle recipe not only showcases your culinary creativity but also elevates the classic carrot cake into a modern dessert experience. Each spoonful offers a delightful contrast of creamy, crunchy, and sweet, making it a favorite among guests and family alike. Enjoy the elegance and taste of this exquisite dessert!