Preheat your oven according to the cake mix package directions. Grease and flour a 9×13-inch baking pan.

Prepare the carrot cake mix according to package instructions, adding the extra teaspoon of cinnamon and ½ teaspoon of nutmeg to enhance the spice flavor.

Pour the batter into the prepared pan and bake as directed, until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack. This typically takes about 2 hours, but you can speed it up by placing it in the refrigerator after the first 30 minutes.

Once cooled, cut the cake into 1-inch cubes. Don't worry about making perfect cubes—the beauty of a trifle is in its rustic appearance.

In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps, about 2 minutes.

Add the powdered sugar and vanilla extract, beating until well combined and creamy.

In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture, being careful to maintain as much air as possible in the mixture. This creates a light, mousse-like texture.

Select a clear glass trifle dish or large glass bowl to showcase the beautiful layers.

Place one-third of the cake cubes in a single layer at the bottom of the dish, pressing down slightly.

Drizzle 3 tablespoons of caramel sauce over the cake layer.

Sprinkle 1/4 cup of the toasted nuts and 1/4 cup of toasted coconut (if using) over the caramel.

Spread one-third of the cream cheese filling over this layer, reaching all the way to the edges of the dish.

Repeat these layers two more times, ending with the cream cheese mixture on top.

For the final decoration, drizzle the remaining caramel sauce over the top, then sprinkle with the remaining nuts, coconut, and the finely grated carrots.

If using marzipan carrots, arrange them decoratively around the edge.

Refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld together.