I kick off by preheating the oven to 350°F—spraying a 13-by-9-inch pan with baking spray and lining it with parchment gets me ready. I spray the parchment too—my prep is set for success. The pan’s primed—I’m excited to start.

In a large bowl, I whisk a 15.25-oz. box of carrot cake mix, ¾ cup vegetable oil, ½ cup buttermilk, and 3 eggs—2 minutes until smooth, my spiced batter forms. I fold in ¾ cup chopped toasted walnuts and ½ cup grated carrots—pour it into the pan and bake per the package, my cake bakes golden. It cools on a rack for 1 hour—then I cut it into 1 ½-inch cubes, my base is ready.

Meanwhile, I prep a 5.1-oz. vanilla pudding mix with 3 cups milk—add 1-2 drops each of red and yellow food coloring for orange, chilling it for 30 minutes, my pudding glows. In a stand mixer with the whisk, I beat 8 oz. softened cream cheese and ⅓ cup sugar—3-4 minutes until fluffy, then add 3 cups heavy cream and 1 Tbsp. vanilla, whipping 1-2 minutes, my cream is lush. I fold 1 cup of this into the pudding—my creamy layer is set.

I crush an 8.8-oz. pack of speculoos cookies in a ziptop bag—reserve ¼ cup, my topping’s ready. In a trifle dish, I layer cake cubes, half the pudding, half the cookies, and half the cream—repeat once, topping with reserved cookies and ¼ cup walnuts, my trifle shines. For candied carrots, I peel 2 carrots into ribbons—simmer with 1 cup sugar in water for 15 minutes, bake at 225°F for 20-25 minutes, and curl them, my optional flair.

I serve it up—each spoonful is a spiced treat that makes me smile. This process fills me with pride every time. Simple steps, big joy—it’s ready to enjoy!