Pioneer Woman Carrot Cake Trifle

Directions

• Prep the cake pan: Preheat the oven to 350°F and spray a 13-by-9-inch baking pan with baking spray with flour. Line it with parchment paper, then spray the parchment again.
• Mix the cake batter: Whisk the cake mix, 3/4 cup vegetable oil, 1/2 cup buttermilk and 3 eggs in a large bowl for about 2 minutes. Then fold in 3/4 cup chopped walnuts and 1/2 cup grated carrots.
• Bake the cake: Pour the batter into the prepared pan and bake according to the package directions. It's done when a toothpick shows a few moist crumbs and the edges pull away from the pan.
• Cool and cube: Cool the cake completely on a wire rack, which takes about 1 hour. Once it's cool, cut it into 1 1/2-inch pieces.
• Make the pudding: Prepare the instant vanilla pudding with 3 cups whole milk, following the package directions. Stir in 1 or 2 drops each of red and yellow food coloring, then add more one drop at a time until it turns orange. Chill it for at least 30 minutes.
• Whip the cream cheese: Beat the cream cheese and 1/3 cup sugar in a stand mixer on medium-high for 3 to 4 minutes until smooth and fluffy. Reduce the speed to medium, gradually add 3 cups heavy whipping cream and 1 tablespoon vanilla, and beat for 1 to 2 minutes.
• Lighten the pudding: Fold about 1 cup of the cream mixture into the chilled pudding. Crush the speculoos cookies in a zip-top bag with a rolling pin and set aside 1/4 cup for the top.
• Layer the trifle: Pack a single layer of 13 to 16 cake cubes into a large trifle dish, then top with half the pudding. Sprinkle on half the remaining cookie crumbs and spread half the whipped cream cheese, and repeat the layers once more.
• Finish the top: Sprinkle the reserved 1/4 cup crushed cookies and the remaining 1/4 cup chopped walnuts over the top. Add candied carrots if you like, then serve right away.
• Peel the carrots: Preheat the oven to 225°F and line a baking sheet with parchment paper. Run a vegetable peeler down 2 peeled medium carrots to make long, flat ribbons.
• Simmer the ribbons: Bring 1 cup water and 1 cup sugar to a boil in a medium saucepan, then reduce the heat to medium-low. Add the carrot ribbons and simmer for 15 minutes, stirring now and then, until they turn slightly translucent, then strain.
• Dry and curl: Lay the ribbons on the prepared baking sheet so none touch, and bake for 20 to 25 minutes until almost dry. Work quickly and roll each one around a wooden spoon handle or a straw to make spirals.