Step 1: If using a homemade carrot cake, ensure it is completely cooled. Cut the carrot cake into 1-inch cubes and set aside.
Step 2: In a large mixing bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 3: Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated, then increase to medium speed and beat until the mixture is light and fluffy. Mix in the vanilla extract.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
Step 5: To assemble the Carrot Cake Trifle, place about one-third of the carrot cake cubes in an even layer at the bottom of a large trifle bowl or clear glass bowl. Gently press down the cake layer.
Step 6: Spread about one-third of the cream cheese filling evenly over the cake layer, extending to the edges of the bowl.
Step 7: Sprinkle a generous portion of the chopped toasted pecans over the cream cheese layer.
Step 8: Repeat these layers two more times, using the remaining cake cubes, cream cheese filling, and pecans, ensuring the final layer is cream cheese filling.
Step 9: Cover the trifle bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to soften. The Carrot Cake Trifle tastes even better the next day!
Step 10: Before serving, garnish the Carrot Cake Trifle with additional toasted pecans, a sprinkle of cinnamon, or other desired toppings.