Carrot Cake Trifle

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. (Prep time: 5 minutes)

Recipe View In a mixing bowl, combine the carrot cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed for about 30 seconds, until just moistened. Increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed, until well combined. Pour the batter into the prepared baking dish. (Prep time: 5 minutes)

Recipe View Bake in the preheated oven for 31 to 36 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and keep the oven on. (Bake time: 31-36 minutes)

Recipe View Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, about 20 minutes more. (Cooling time: 30 minutes)

Recipe View While the cake is cooling, spread the chopped almonds and shredded coconut on a baking sheet. (Prep time: 2 minutes)

Recipe View Bake the almonds and coconut in the preheated oven for 5 to 10 minutes, until toasted and fragrant. Set aside to cool. (Bake time: 5-10 minutes)

Recipe View In a mixing bowl, whisk together the milk and instant vanilla pudding mix until combined and starting to thicken. Beat in the softened cream cheese until smooth, then gently fold in the thawed whipped topping. (Prep time: 10 minutes)

Recipe View Once the cake has cooled completely, cut it into bite-sized cubes. In a separate bowl, combine the cooled toasted almonds and coconut with the toffee bits. (Prep time: 5 minutes)

Recipe View In a trifle dish or large glass bowl, layer half of the cake cubes, followed by half of the pudding mixture, and then half of the almond-coconut-toffee mixture. Repeat the layers once more, creating a visually appealing trifle. (Assembly time: 15 minutes)