In a large mixing bowl, pour the vanilla pudding mix and add 2 cups of cold milk. Whisk vigorously for about 2 minutes until the mixture thickens and becomes smooth.

Add the well-drained crushed pineapple to the pudding mixture. Stir gently for another minute until it's fully incorporated.

Gently fold in 8 ounces of whipped topping (Cool Whip) using a rubber spatula, careful not to overmix.

Gradually incorporate 2 cups of mini marshmallows, followed by 1 cup of shredded coconut, 1 cup of chopped nuts, and 1/2 cup of shredded carrots if using.

Carefully spoon the mixture into a large serving bowl or individual cups.

Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours.

Before serving, sprinkle some extra shredded coconut on top for presentation.