Gluten Free Carrot Cake Parfaits

5 from 2 votes
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These Carrot Cake Trifles take a classic spring dessert and turn it into a whimsical treat. Layers of your favorite carrot cake and a sweet cream cheese filling come together in these light and lovely parfaits that will be a beautiful and tasty addition to any springtime holiday or celebration. You can even make them gluten free!

A small jelly jar with three layers of cake and cream cheese filling on a yellow and white striped napkin.

Why You’ll Love These Carrot Cake Trifles

  • Cuisine Inspiration: American
  • Primary Cooking Method: No-Bake
  • Dietary Info: Gluten-free option
  • Skill Level: Easy

I’m all about using up leftovers. Whether it’s using my crockpot salsa chicken for everything from burrito bowls to enchiladas or tucking extra ham into scrambled eggs or even stuffed shells, I am all about repurposing one dish to make another. And the same goes for desserts. I’ll use red velvet cake in ice cream, and turn extra vanilla wafers into lemon sandwich cookies. And that’s just one reason I love these carrot cake trifles. Here are a few more…

  • Perfect for any skill level. You can make your cake from scratch, use a box mix, or even use one from the bakery.
  • Pretty and portable. The carrot cake parfaits look lovely layered in glasses, but you can also pack them in jars and twist on the lid to take them when you need some picnic desserts.
  • Easy to make gluten free. Since you can use any carrot cake, even a gluten free version will work wonderfully.
A carrot cake parfait in a jar with a wooden spoon resting on top of it.

Carrot Cake Trifle Ingredients and Tips

Here’s a quick overview of what you’ll need to make this recipe so you can gather everything together. Then scroll down to the recipe card for the full amounts and detailed instructions.

  • Carrot cake. You’ll need a single layer of cake, or about half of a two layer cake. You can also use about 12 cupcakes. These can be storebought, made from a mix, or try these recipes for Gluten Free Carrot Cake or Gluten Free Carrot Cake Cupcakes. Unfrosted is preferred, but you can either scrape off any frosting or just mix it in when you crumble the cake.
  • Plain Greek yogurt. You can use nonfat, low fat, or whole milk yogurt.
  • Cream cheese. Softened to room temperature. Either regular or light is fine.
  • Powdered sugar. Sift it if it looks lumpy.
  • Vanilla extract. Be sure it is gluten free, if needed.
A carrot cake trifle in a jelly jar with more jars of parfaits in the background.

Storing Carrot Cake Parfaits

Once you’ve assembled the parfaits, keep them covered in the refrigerator for up to 2 to 3 days. I do not recommend freezing them as the cream cheese mixture will separate upon freezing and thawing, causing the parfaits to get soggy. However, you can freeze your prepared cake or cupcakes until you are ready to make the carrot cake trifles.

Looking down into a small jar of a carrot cake trifle with a lid leaning against it.
A jar of a carrot cake trifle with layers of crumbled cake and cream cheese filling on top of colorful cloth napkins.
5 from 2 votes

Mini Carrot Cake Trifles

These Carrot Cake Trifles take a classic spring dessert and turn it into a whimsical treat. Layers of your favorite carrot cake and a sweet cream cheese filling come together in these light and lovely parfaits that will be a beautiful and tasty addition to any springtime holiday or celebration. You can even make them gluten free!
Prep: 20 minutes
Cook: 18 minutes
Total: 38 minutes
Servings: 8 parfaits

Ingredients

  • A single layer or about 12 cupcakes of your favorite carrot cake recipe, preferably unfrosted (see Note for suggestions)
  • 1 cup plain Greek yogurt
  • 4 ounces cream cheese, at room temperature (I used light cream cheese)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Crumble the cake/cupcakes and divide approximately into thirds.
  • Using a hand mixer, whip together the Greek yogurt, cream cheese, powdered sugar, and vanilla until smooth and fluffy.
  • Divide one-third of the crumbled cake between eight jars or glasses. Top with 1 1/2-2 tablespoons of the cheesecake mixture.
  • Repeat with another one-third of the crumbled cake and another 1 1/2-2 tablespoons of the cheesecake mixture.
  • Divide the last of the cake between the jars or glasses. If you have any cheesecake mixture remaining, divide between the parfaits, piping decoratively, if desired.

Notes

Here are some options for the cake:
Nutrition Facts
Mini Carrot Cake Trifles
Amount Per Serving (1 parfait)
Calories 445 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g25%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 98mg33%
Sodium 185mg8%
Potassium 270mg8%
Carbohydrates 47g16%
Fiber 5g20%
Sugar 33g37%
Protein 13g26%
Vitamin A 5674IU113%
Vitamin C 3mg4%
Calcium 133mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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