For the Carrot Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar

¾ cup vegetable oil

4 eggs

2 teaspoons vanilla extract

2 cups grated carrots

½ cup crushed pineapple, drained

½ cup chopped walnuts (optional)

For the Cream Cheese Filling:

8 oz cream cheese, softened

1 cup heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

For Assembly:

½ cup chopped walnuts (for topping)

½ cup shredded coconut (optional)

Prepare the Carrot Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots, crushed pineapple, and walnuts.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Cream Cheese Filling:
- In a mixing bowl, beat cream cheese until smooth. Add heavy cream, powdered sugar, vanilla extract, and cinnamon. Beat until fluffy.
Assemble the Trifle:
- Crumble the cooled carrot cake into bite-sized pieces.
- In a trifle dish or individual glasses, layer crumbled carrot cake and cream cheese filling, repeating until full.
- Top with chopped walnuts and shredded coconut if desired.
Chill and Serve:
- Refrigerate for at least 2 hours before serving for best flavor.

Nut-Free Option: Omit walnuts and use extra coconut for texture.

Raisin Lover’s Twist: Mix in raisins with the batter for extra sweetness.

Gluten-Free Option: Substitute 1:1 gluten-free flour for all-purpose flour.

Extra Spiced: Add a pinch of cloves or allspice for deeper flavor.

Lighter Version: Swap some heavy cream for Greek yogurt in the filling.