Carrot Cake Trifle

Ingredients:

1/2 batch of carrot cake, baked and cooled, cut into 1 inch cubes
1 recipe vanilla or butterscotch pudding
biscoff cookies, roughly crushed
1 cup vegan caramel
1/4 teaspoon rum flavoring
1/2 cup whipped coconut cream
2 tablespoons maple syrup
1/4 teaspoon maple extract
1/2 cup pecans, toasted and chopped
a pinch of cinnamon

Combine caramel with the rum flavoring.

Combine coconut cream with the maple syrup and extract.

Place a thin layer of pudding on the surface of a bowl or cups. Layer the cakes, caramel, more cake, biscoff cookies, and remaining pudding. Top with the pecans and coconut cream. Sprinkle with the cinnamon.