Preheat your oven to the temperature specified on your carrot cake mix package. Prepare a baking pan according to the package instructions and pour in the carrot cake batter. Bake for 25-30 minutes until a toothpick comes out clean. Allow the cake to cool completely.

Beat the softened cream cheese in a stand mixer until smooth and creamy. Gradually pour in room temperature milk and mix until well combined.

Add the vanilla and cheesecake flavored pudding mixes to the cream cheese mixture. Beat until thick and creamy, about 2-3 minutes on medium speed. Fold in half of the thawed whipped topping.

Slice the cooled carrot cake into ½-inch cubes and set aside.

In serving dishes, layer the carrot cake cubes and the creamy pudding mixture until filled. Finish with a layer of pudding.

Chill the assembled trifles in the refrigerator for at least 30 minutes to 1 hour.

Before serving, add a dollop of whipped topping on each trifle, drizzle caramel syrup, and sprinkle chopped pecans on top.