Layers of ultra moist carrot cake, fluffy cream cheese filling, and crushed Cinnamon Roll Oreos! Topped off with cute Cadbury coconut birds nests!

While carrot cake has always been synonymous with Easter (and old lady birthday parties), I’d much prefer to have it all year round. Over the last few years, it’s risen to the top of my list when it comes to cakes. Not sure if it’s just one of those acquired tastes that we grow into as we age, seeing as it made no sense to me as a child to eat a cake that was made with vegetables. ESPECIALLY when you have good ol’ sugary sweet white cake with fluffy vanilla buttercream or chocolicious devil’s food cake with thick and fudgy frosting slathered on top.

I guess one good thing about getting older is that we learn to love new/different flavors so we don’t miss out on some of the best desserts in life. For example…

Now, you all know I love me a good trifle, especially my infamous “mini” trifles! I CANNOT get enough of them. In fact, these Carrot Cake Mini Trifles will be the fifth installment in my mini trifle recipe collection. And dare I say, these are probably my favorite flavor of the bunch so far.

I mean, just look at these sinfulicious “little” beauties…

Let’s begin from the bottom, shall we? First, we have a layer of ultra fluffy and sweetly cinnamony cubes of moist carrot cake. To keep things simple, I used a boxed carrot cake mix with a few little tweaks, but feel free to use any carrot cake recipe you desire.

Next, we have a generously thick layer of cream cheesy filling. Because nothing goes better with carrot cake than cream cheese frosting.

NOTHING.

Since I love the contrasting tartness of cream cheese filling with the warm cinnamon essence of carrot cake, I added just enough plain greek yogurt to bring out that luscious tartness. Sour cream can also be used if you don’t have any greek yogurt. This filling was so rich, so fluffy, and SO addictive.

You have been warned…

And because Oreos are an absolute must in all of my mini trifles, I couldn’t think of a more perfect flavor to pair with these trifles than these heavenly Cinnamon Roll Oreos.

While they don’t quite rank up with my all-time favorite flavor (I live for Golden Birthday Cake Oreos), their added cinnamonyness matched perfectly with the carrot cake. However, if you have trouble finding this flavor in your area, feel free to substitute it with another flavor like Golden Oreos.

And since we’re on the topic of Oreo flavors, has anyone seen a carrot cake flavor yet??

Get on top of that, Oreo!!!

Finally, to make these little trifles extra festive and “Eastery”, I topped them with a little toasted coconut and some colorful Cadbury mini eggs to create little birds nests.

SO cute, and SO easy!

Carrot Cake Mini Trifles

Layers of ultra moist carrot cake, fluffy cream cheese filling, and crushed Cinnamon Roll Oreos! Topped off with cute Cadbury coconut birds nests!

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 30

Total Time 2

Course Appetizer

Cuisine American

Servings 8 Trifles

Ingredients

1 box carrot cake mix (I used Betty Crocker)
⅔ cup greek yogurt or sour cream
½ cup milk
½ cup orange juice
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
¼ cup freshly grated carrots (optional)

For the Filling

16 ounces cream cheese
1 cup powdered sugar
½ cup greek yogurt
2 teaspoons vanilla
1 teaspoon lemon juice
¼ teaspoon salt
1 (8 oz) tub whipped topping

To Assemble

1 (12.2 oz) package Cinnamon Roll Oreos*
¾ cup shredded coconut toasted
Cadbury mini eggs

Instructions

Make the Cake:

Preheat oven to 350ºF and coat a 9x13-inch baking dish with nonstick cooking spray.
Combine all cake ingredients in a large mixing bowl and stir until fully incorporated.
Pour batter into prepared baking dish, then transfer to oven for 25-30 minutes, or until toothpick inserted into center comes out with few crumbs attached. Allow cake to cool completely, then slice into bite-sized cubes.

Make the Filling:

In the bowl of a stand mixer fitted with the paddle attachment, whip together the cream cheese, sugar, yogurt, vanilla, lemon juice, and salt until light and fluffy. Add 1/3 of the whipped topping and continue whipping until lightened. Fold in the rest of the whipped topping by hand. Transfer filling to a pastry bag or a gallon-sized ziploc bag with the tip of the corner cut off.

To Layer:

Place a layer of cake cubes in the bottom of each jar. You'll use half of the cake. Then pipe half of the filling into each jar. Crumble or chop three Oreos into each jar. Add another layer of cake cubes (using up the last half of the cake), followed by the rest of the filling. Mound 1-2 Tablespoons of the coconut on top, then gently press 3 Cadbury eggs into the center of each nest.