Mini Easter Trifles
These Mini Easter Trifles are the perfect spring dessert layered with moist carrot cake, creamy frosting, cookie crumbs, and topped with festive mini Easter eggs. They're cute, colorful, and perfect for Easter gatherings!
Servings: 6 trifles
Ingredients
Carrot Cake
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups vegetable oil
- 4 large eggs
- 2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups grated carrots
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- ½ cup butter room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
- 1 to 3 drops Kelly green gel food coloring
- 20 Oreo cookies finely chopped
- 18 mini Easter egg candies
Instructions
Carrot Cake
- Preheat oven to 325 degrees F. Grease a 17.25 x 11.5-inch jelly roll pan with nonstick cooking spray and dust with flour. Tap out any excess flour once the bottom and sides are all well coated.
- In a large mixing bowl, add the 1 cup granulated sugar, 1 cup light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix until combined.
- Add in the 1 1/4 cups vegetable oil. Mix on medium until combined.
- Add the 4 large eggs and 2 teaspoon vanilla extract. Mix on medium until the eggs are incorporated.
- In a separate bowl, sift together the 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Pour the dry ingredients into the wet mixture. Mix on low until the flour is almost completely incorporated. Turn up to medium and mix for another 30 seconds.
- Add the 3 cups grated carrotsand stir until incorporated.
- Pour the cake batter into the prepared jelly roll pan and spread out evenly to the edges.
- Place in the preheated oven and bake for 39 – 44 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
- Let the cake cool completely before turning out onto a piece of parchment paper.
Cream Cheese Frosting
- In a large mixing bowl, add the 4 ounces cream cheese and ½ cup butter. Beat with a hand mixer on medium speed until incorporated.
- Add the 2 ½ cups powdered sugar, 1 teaspoon vanilla extract, and 3 tablespoons heavy whipping cream. Beat on low speed until most of the powdered sugar is worked into the frosting.
- Add the 1 to 3 drops Kelly green gel food coloring and turn the mixer on medium speed. Beat until the cream cheese frosting is light and fluffy.
- Add 1/3 of the frosting into a disposable piping bag fitted with a Wilton #233 grass tip.
- Add the remaining frosting into a disposable piping bag fitted with just an ateco coupler or large round tip. You can also just use a large storage bag and cut a large hole in one of the corners of the bag.
- I’m using small glass bowls with straight sides that were 2 inches tall and 3 ¾ inches wide for my trifles. Using a 3 ½ inch circle cookie cutter, cut out 12 carrot cake rounds.
- Place the first circle of cake in the bottom of the 6 glass bowls.
- Using the frosting in the bag with the round tip, pipe a thick layer of frosting on top of the cake.
- Sprinkle a layer of cookie crumbs on top of the frosting.
- Add the second layer of cake in the bowl. Gently press the cake down into the cookie crumb and frosting layer.
- Pipe the cream cheese frosting that’s in the bag with the grass tip on top of the cake layer. Cover all or half of the top with the grass. You can smooth out some of the frosting if you would like and just leave patches of grass.
- Sprinkle the cookie crumbs on top.
- Pop 3 mini Easter egg candies on top of the trifles.
- Serve immediately or store in the refrigerator.
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 1542kcal | Carbohydrates: 196g | Protein: 13g | Fat: 81g | Saturated Fat: 25g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 996mg | Potassium: 554mg | Fiber: 5g | Sugar: 139g | Vitamin A: 11689IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 8mg
