Leftover Carrot Cake Mini Trifle Recipe

Step 1: To begin making the Leftover Carrot Cake Mini Trifle, in a bowl, add the carrot cake and crumble it using a fork

Step 2: Once done, keep it aside

Step 3: To make the oats-walnut crumble, first put your oven on preheat at 180°C

Step 4: Next in a bowl, add all purpose flour, oats, powdered sugar, chopped walnuts and give it a good mix

Step 5: Next, add 30 grams cubed & cold butter to the oats mixture and rub the mixture with your hands until it resembles bread crumbs

Step 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

Step 7: Once it’s done, keep it aside to cool down

Step 8: While the crumble is baking in the oven, you can prepare your cream cheese frosting

Step 9: To make that, add cream cheese, butter, and vanilla essence to a bowl and beat at medium speed until mixture becomes creamy

Step 10: Now start adding icing sugar, 1/3rd at a time, and beat at medium speed till sugar is well incorporated

Step 11: Your cream cheese frosting is ready

Step 12: Put your frosting in a piping bag and keep aside

Step 13: This recipe makes 6 glasses of trifle (each measuring 250ml and 3 inches long)

Step 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)

Step 15: Similarly divide your oats-walnut crumble also into 12 equal parts

Step 16: Next, add a layer of carrot cake crumbs at the bottom of each glass

Step 17: It should be about half inch thick

Step 18: Now on top of this first layer, add the layer of your cream cheese frosting

Step 19: Next, add the third layer of the cooled oats-walnut crumble

Step 20: Repeat the layers in the same order once more and that will become your 4th, 5th, and 6th layer

Step 21: Your mini trifle glasses are ready

Step 22: Keep them in refrigerator for about 2 hours before serving

Step 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