In this episode of From the Test Kitchen, Food Editor Shira Bocar shows us how to make Carrot Cake Parfait, complete with cream cheese filling and apricot jam. Present the elegantly layered dessert in a stemmed glass or take the treat on the go in a mason jar. Here’s the recipe.

For the cream cheese filling, mix 1 pound of cubed, room temperature cream cheese with 1 cup confectioners’ sugar, 2 tablespoons grated orange zest, and a pinch of coarse salt. Fold in 1 cup heavy cream to lighten it up.

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