Carrot Cake Trifle with Cream Cheese Frosting

With only a couple of weeks to go until Easter I thought I would share another SUPER EASY dessert recipe that anyone can make! This delicious Carrot Cake Trifle uses a boxed cake mix and homemade Cream Cheese Frosting and comes together in no time. I even added in some candied walnuts to give it a nice crunchy texture between the layers! There is something about Carrot Cake and Easter…I mean, maybe it is just our home, but they really do go hand-in-hand. The cake has a very subtle spice to it which is complimented by the thick, creamy frosting (which is great for cupcakes too)! 

This easy Carrot Cake Trifle is layered with a delicious Cream Cheese Frosting and Candied Walnuts, making it the perfect dessert for you Easter celebrations!

This easy Carrot Cake Trifle is layered with a delicious Cream Cheese Frosting and Candied Walnuts, making it the perfect dessert for you Easter celebrations!

I chose to do mine by cooking the cake in two 10″ cake pans (just based on the size of my trifle dish) but you can cook it as a rectangular cake and crumble the pieces if you prefer! Either way, this is one deeeelicious dessert. I even thought about doing it as individual servings in martini glasses instead, and actually might end up doing it this way for Easter dinner…I think it would be cute to give each guest their own “mini trifle” to dig into!

Layered-Carrot-Cake

 

You can see in the picture here how I did the layers. Be sure to get your icing all the way to the edge and press some of your candied nuts there too so they show when you get the next piece on!

 

 

Carrot Cake Trifle with Cream Cheese Frosting

Carrot Cake Trifle with Cream Cheese Frosting

Ingredients

  • 1 box Carrot Cake Mix
  • 1 cup Candied Walnuts (see recipe link)
  • 1 pkg Cream Cheese - softened (8 oz)
  • 1 cup Butter - softened
  • 3 cups Powdered Sugar

Instructions

  1. Prepare and bake Cake Mix as per instructions on the box (see notes about pan sizes in post)
  2. In a stand mixer (or with hand mixer) beat together cream cheese and butter until soft and fluffy. Add in powdered sugar 1 cup at a time and mix until smooth (may not need all the sugar)
  3. If you find you icing is too thick you can add milk in 1tsp increments until it reaches a creamy consistency (it shouldn't fall off the whisk)
  4. Allow cake to cool completely
  5. Assemble in chosen dish in the following order:
  6. Cake - 1/2 of the icing - 1/2 c walnuts and repeat. If you have any extra cake (I cut the tops of the cake to make it flat for layering) you can crumble on top like I did!
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Don’t forget your Candied Walnuts – Get the recipe HERE. 

Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting

Pumpkin-Spice-Muffins Pumpkin-Spice-Muffins-with-Frosting

Nothing says Fall like the scrumptious scent of Pumpkin Muffins wafting from the kitchen while the sun bursts through your open windows allowing a crisp breeze to take you away to another place…ahh how I love this season! I couldn’t think of a better thing to do with my day off this week than do what I love the most…BAKE! Which is why I am sharing with you guys my delicious Pumpkin Muffin Recipe!

Remember those Pumpkin Scones we made the other week? Well, I wanted to make that Spiced Cream Cheese Frosting again which is why I decided to pull out another pumpkin recipe for you guys to enjoy! The muffins are so fluffy and full of flavor on their own, but after topping them with the spiced icing…O-M-G you guys will never believe how wonderfully the flavors mesh! Just look at how gorgeous they are:

Pumpkin-Muffin-Recipe

fresh-pumpkin-muffins

I seriously love this recipe! And, like most of my recipes, it is versatile!! You can add chopped nuts, candied pumpkin seeds, cranberries…you name it! Just think of how lovely these would be after a giant Thanksgiving dinner!! I mean…if you want to share them you can bring them along, or just keep them un-iced in a sealed container to enjoy over the course of the week (you know when you are ripping your hair out from all that stress that comes with planning and executing a holiday meal)! But not to worry, over the next week or two I will be getting you guys ready for Thanksgiving with everything from your main meal to side dishes and of course yummy desserts!

Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting

Pumpkin Muffin Recipe with Spiced Cream Cheese Frosting

Ingredients

    Muffins
  • 2 c Flour
  • 1/2 c Margarine (you can use butter if you prefer but this works just fine!)
  • 1/2 c Brown Sugar
  • 1/2 c Granulated Sugar
  • 1 C Pumpkin Puree (NOT spiced pie filling!)
  • 2 Lg Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • Pinch of Salt
  • Icing
  • 1/4 c Butter
  • 1/2 Brick of Cream Cheese
  • 1 3/4 c Powdered Sugar (confectioners sugar)
  • 1 tsp Vanilla
  • 3 tsp Milk
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • Pinch of Ground Cloves (less than 1/8 tsp)
  • Pinch of Salt

Instructions

  1. Preheat oven to 350 and line a muffin tin with 12 muffin liners
  2. In stand mixer cream together margarine with sugars until light and fluffy. Add in pumpkin puree, eggs and vanilla and beat on medium-high until mixed together.
  3. In a separate bowl, sift together dry ingredients (flour, baking soda, baking powder, spices, and salt). Slowly add to the wet ingredients and mix until just combined.
  4. Fill muffin cups (all the way if you want a nice fluffy and full muffin!) and cook for 22 minutes (until a toothpick comes out clean).
  5. Remove and allow to cool.
  6. In the meantime, cream together butter and cream cheese with powdered sugar until a creamy paste forms. Add in milk and beat until thick and creamy. Beat in the vanilla and spices and mix well until fully combined.
  7. Once the muffins have cooled completely you can ice and enjoy (or place in a sealed container for up to one week and ice when ready to eat!).
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Tips and Tricks for the perfect muffin every time!
  • Do not over mix your batter, once you add your dry ingredients you want to mix until just combined…this will keep them fluffy and light!
  • Be sure to sift your dry ingredients before adding them to the wet, this ensures you don’t end up with clumps of baking soda all in one bite.
  • Use a cookie scoop to fill muffin liners and prevent a sticky mess on the pan that will burn in the oven! This also makes sure you have the same amount in each cup, which means even cooking times!
  • Allow your muffins to cool COMPLETELY  before icing them, otherwise the icing will just melt off.
  • You can freeze these (and most muffins) in a tightly sealed container so you can ice and enjoy them later! No need to wait until the day before a holiday to make all the components of your meal! Make what you can ahead and enjoy a glass of wine instead!

Well, there you have it! Another delicious and easy dessert you can enjoy any day of the week! If you are like me and loooove Fall flavors then you better get started on this Pumpkin Muffin recipe…I can’t wait to hear what you think of them!

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Pumpkin Scone Recipe with Spiced Cream Cheese Frosting!

Pumpkin season is in full swing guys, whether you like it or not, there is no way around it! I used to HATE pumpkin anything, there wasn’t a single thing I would eat if it had pumpkin in it…In my opinion they were just to be used on Halloween for carving and throwing away the next day! That all changed when I started to cook for myself and was able to play with the flavors to create a “spice level” that I could tolerate. This Pumpkin Scone Recipe is so easy and delicious, and is covered in a simple Spiced Cream Cheese Frosting that you can use on a number of other seasonal treats. I will be trying my hand at some pumpkin muffins and perhaps an apple fritter loaf just so I can lick the frosting from the bowl  so I can bring you guys more delicious treats for my favorite Fall season!!

A delicious Pumpkin Scone smothered in a Spiced Cream Cheese Frosting! The perfect Fall treat!

A delicious Pumpkin Scone smothered in a Spiced Cream Cheese Frosting! The perfect Fall treat!

Pumpkin Spice Scones

Just looking at them again makes me want to lick my screen…who’s with me?! I guess it helps that they look gorgeous on my dessert stand too eh? I love dainty things like that for making my treats really stand out!

Now, the trick to these scones is really all in the making of the dough! You want to make sure you have everything ready to go ahead of time, no running back and forth trying to sort your ingredients! Don’t worry, we are all guilty of it! There have been too many times to count where I have had one part of a recipe ready and was throwing things in the fridge so I could run to the store for the 10 things I forgot (duh). Alright, ready for my tricks and tips for the perfect Pumpkin Scone Recipe!?

Tips and Tricks to the Perfect pumpkin scone
  • Cut your butter into cubes and put on a plate back into the fridge to keep cold until ready
  • Cover your countertop in plastic wrap (where you will be rolling the dough) trust me! And, if you don’t, check out my Overnight Cinnamon Rolls to see why!!
  • Pre-measure and sift your dry ingredients into a bowl
  • Use the regular pumpkin puree, NOT the spiced pie filling (or you will overdo it with the spice factor)
  • Start off with less spice if you prefer a light flavor (nutmeg, ginger, cloves) you can always add more but can’t take out
  • Do not roll your dough too thin (trust me…they will burn!) keep it at 1″ for a nice and fluffy scone
  • Use a pizza cutter to cut your dough into even triangles (I am all about multipurpose tools in the kitchen)!
  • Place the scones into a sealed container (single layer) and put in the fridge to keep your icing fresh and yummy!

Pumpkin Scone Recipe with Spiced Cream Cheese Frosting!

Pumpkin Scone Recipe with Spiced Cream Cheese Frosting!

Ingredients

    Scones
    Dry
  • 2 1/3 c Flour
  • 1/3 c Granulated Sugar
  • 1/4 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Gloves
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Nutmeg
  • Wet
  • 1/2 c Butter (cubed)
  • 3/4 c Pumpkin Puree (not spiced/not pie filling)
  • 3 tbsp Milk
  • 1 lg Egg
  • 2 tsp Vanilla
  • Icing
  • 1/4 c Butter
  • 1/2 brick Cream Cheese
  • 1 1/2 c Powdered Sugar
  • 1 tsp Vanilla
  • 4 tsp Milk
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • Pinch of Ground Cloves (less than 1/8 tsp)

Instructions

    Scones
  1. Preheat oven to 400 degrees Fahrenheit
  2. Sift dry ingredients together into a medium bowl. Add in your cubed butter and "cut" using 2 knives until it resembles coarse crumbs (see photo below).
  3. Mix wet ingredients together until smooth and creamy (I use my stand mixer but you can use a hand mixer if you prefer)
  4. Add dry ingredients to the wet and mix until soft dough forms (I mixed using my paddle attachment for 2 mins and then switched to my dough hook to knead for 5 mins) you may need to add additional flour if the dough is not pulling away from the side.
  5. Remove from mixer and place on a well floured surface. Roll into a 1" thick rectangle and cut into triangles.
  6. Bake 10-12 mins until lightly golden, remove from oven and cool.
  7. Icing
  8. Mix together cream cheese and butter in stand mixer on medium speed until smooth. Add in powdered sugar and spices and mix on low speed, adding in milk 1 tsp at a time. Continue to add milk until thick and creamy. Drizzle over cooled scones.
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Well there you have it guys! The recipe makes 8 good size scones, we cut some of them down even smaller so we could have mini scones (which are perfect with your morning coffee or tea!). See the pics below to check out the consistency of the dough and how we cut them using a pizza cutter!

Scone-Dough-Crumbles

Pumpkin-Scone-Dough

So, what recipes do you love using pumpkin and other classic Fall flavors?! Give this Pumpkin Scone recipe a try, you won’t regret it!

Pumpkin-Spice-Scones-with-Cream-Cheese-Frosting
Pumpkin-Scone

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