Combine the grated carrots with water and sugar in a medium pot. Place the crushed cardamom pods in a small piece of cheesecloth and tie it into a pouch using kitchen twine.

Place the pouch in the pot with the carrots. Bring to a boil. Reduce the heat to low and simmer for 2 hours, uncovered, stirring occasionally until the liquid in the pot reduces by half and the carrots are very tender and sweet. Turn off the heat and let it cool completely. Discard the pouch of cardamom pods.

Strain the excess liquid from the carrots into a small bowl and set aside. Transfer the carrots to another bowl.

Place the saffron threads into a small bowl and crush them into a coarse powder with the back of a spoon. Add 1 tablespoon of warm water on top and let stand for 5 minutes. Stir the saffron into the bowl of grated carrots.

Refrigerate the carrots and the reserved syrup until needed. Be sure the carrots have cooled completely before assembling the trifle.

Preheat the oven to 325ºF. Grease the bottoms of two 9-inch cake pans or line the bottoms of the cake pans with parchment paper. Leave the sides of the cake pans ungreased.

Sift the flour and baking powder into the egg yolks.

Beat the egg whites until medium-stiff peaks form.

Fold the egg whites into the batter and stir gently until combined.

Pour the batter into the prepared cake pans. Transfer to the oven for 25 to 30 minutes or until the sponge cake is firm to the touch.

Remove the sponge cakes from the oven and let cool for 5 minutes. Use a butter knife or a thin spatula to run around the sides and bottom of the pan to separate the cake from the pan. Flip the pan over onto a wire rack and lightly tap the bottom of the pan to release the cake if needed. You’re going to be cutting it up into bite-sized pieces, so don’t fret if it doesn’t come out perfectly!

Allow the sponge cakes to cool for at least 1 hour. Once cool, you can wrap them in plastic wrap until you’re ready to begin the trifle.

Combine the heavy cream, powdered sugar, and vanilla extract in a large bowl. Beat with an electric mixer until stiff peaks form. Transfer to the refrigerator.

Cut the sponge cakes into bite-sized cubes and set aside.

Add half the sponge cake cubes to the bottom of a large trifle bowl. Add a few tablespoons of the carrot syrup on top. Add half the carrot jam on top. Spoon half the whipped cream on top of the carrots and smooth it into an even layer. Add the rest of the sponge cake cubes on top of the whipped cream and spoon a few more tablespoons of the syrup on top. Add the rest of the carrot jam on top of the sponge cake cubes. Finish the trifle with the rest of the whipped cream.

Refrigerate the trifle for at least one hour or overnight before serving.

Right before serving, garnish the trifle with edible flowers and crushed pistachios. Spoon into dessert bowls and enjoy!