Scrumptious layers of carrot cake, pineapple, candied walnuts and a luscious cream cheese custard make these tiny trifles a must-try for carrot cake lovers. Make them a day ahead and simply add the garnish before your guests arrive.
Category: Desserts
Cuisine: not set
6 egg yolk egg yolks
3 cups milk
3/4 cup granulated sugar
1/4 cup cornstarch
1 pkg (250 g) cream cheese cubed and softened
1 tsp vanilla
2 cups all-purpose flour
2 tsp each baking powder and cinnamon
3/4 tsp salt
1/2 tsp each baking soda and nutmeg
3 egg eggs
3/4 cup each granulated sugar and packed brown sugar
3/4 cup vegetable oil
1 tsp vanilla
2 cups grated peeled carrot carrots (about 2 large)
1/4 cup packed brown sugar
2 tbsp butter
1/4 tsp cinnamon
1-1/2 cups walnut half walnut halves
1 can (400mL) pineapple chunks
2 tbsp granulated sugar
1 cup whipping cream (35%)
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