Preheat your oven to 350°F (175°C). Spread the carrot cake mix evenly on a baking sheet and bake for 5 minutes. Allow to cool on a wire rack.

If included, pulse dried carrots in a food processor until finely crumbled; set aside.

In a large mixing bowl, combine Cool Whip, cooled carrot cake mix, cheesecake pudding mix, and crumbled dried carrot (if using). Beat until smooth and creamy.

Gradually add milk, mixing continuously until incorporated and the mixture is thick and creamy.

Fold in any additional ingredients like raisins or nuts gently.

Transfer to a serving bowl, decorate with sprinkles, and serve with cookies or fruit.