1. Prepare the Baking Pan:

Preheat the oven to 350°F (175°C).

Spray a 13-by-9-inch baking pan with baking spray with flour. This is important to prevent the cake from sticking.

Line the pan with a piece of parchment paper, leaving an overhang on two sides. This will make it easier to lift the cake out of the pan later.

Spray the parchment paper with baking spray as well.

2. Make the Carrot Cake Batter:

In a large bowl, whisk together the carrot cake mix, vegetable oil, buttermilk, and eggs until well combined, about 2 minutes.

Fold in ¾ cup of the chopped toasted walnuts and the grated carrots.

3. Bake the Carrot Cake:

Pour the batter into the prepared baking pan.

Bake according to the package directions for the cake mix, or until a toothpick inserted into the center comes out with a few moist crumbs attached. And the edges of the cake begin to pull away from the sides of the pan.

4. Cool the Cake:

Cool the cake completely on a wire rack, about 1 hour.

Once cool, cut the cake into 1 ½-inch pieces (cubes).

5. Make the Orange Pudding:

While the cake is cooling, prepare the instant vanilla pudding according to the package directions, using the 3 cups of whole milk.

Add 1 or 2 drops of red food coloring and 1 or 2 drops of yellow food coloring to the pudding. Mix until the colors are well distributed.

Continue adding food coloring, 1 drop at a time, until the desired orange color is reached.

Chill the pudding for at least 30 minutes, or up to overnight.

6. Make the Whipped Cream Cheese:

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the softened cream cheese and granulated sugar on medium-high speed until smooth and fluffy, 3 to 4 minutes.

Reduce the speed to medium. Gradually add the heavy whipping cream and vanilla extract.

Beat until the cream is whipped and well combined with the cream cheese, 1 to 2 minutes, stopping occasionally to scrape the sides of the bowl. The mixture should be thick and fluffy.

7. Combine Pudding and Whipped Cream: Fold about 1 cup of the whipped cream cheese mixture into the chilled orange pudding. This lightens the pudding.

8. Crush the Cookies: Place the speculoos cookies in a zip-top bag.

Coarsely crush them with a rolling pin. You want some larger pieces and some smaller crumbs.

Set aside ¼ cup of the crushed cookies for topping the trifle.

9. Assemble the Trifle:

Place a single layer of cake cubes snugly in a large trifle dish (or a large glass bowl). You’ll need about 13 to 16 cubes for the first layer.

Top the cake layer with half of the pudding mixture.

Sprinkle with ½ of the remaining crushed cookies (remember, you set aside ¼ cup for the very top).

Top with half of the whipped cream cheese mixture.

Repeat the layers once more: cake cubes, remaining pudding, remaining crushed cookies (again, not the reserved ¼ cup), and remaining whipped cream cheese.

(There may be extra cake cubes; reserve those for another use, or snack on them!).

10. Garnish and Serve:

Sprinkle the top of the trifle with the reserved ¼ cup of crushed cookies and the remaining ¼ cup of chopped toasted walnuts.

Decorate with candied carrots, if desired (instructions below).

Serve immediately, or cover and refrigerate for up to a few hours before serving.

Optional Candied Carrots (Make these while the cake bakes or cools):

1. Preheat and Prepare: Preheat the oven to 225°F (108°C). Line a baking sheet with parchment paper.

2. Peel Carrots: Run a vegetable peeler down the length of the peeled carrots to make long, flat ribbons.

3. Make Simple Syrup and Cook Carrots: In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil over medium-high heat. Reduce the heat to medium-low and add the carrot ribbons to the saucepan.

Simmer, stirring occasionally, until the carrots are cooked and slightly translucent, about 15 minutes.

4. Strain and Dry:

Strain the carrots from the simple syrup. Reserve the syrup for cocktails or other uses, if desired.

5. Bake and Shape:

Lay the carrot ribbons out on the prepared baking sheet, making sure none are touching.

Place in the oven and bake until almost dry, 20 to 25 minutes.

Working quickly, roll the carrot ribbons around a round wooden spoon handle or a straw to create spirals. Let them cool completely to set their shape.