Copycat Trader Joe’s Carrot Cake Mason Jars Recipe

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Recipes.net Team Published March 19, 2020
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Copycat Trader Joe’s Carrot Cake Mason Jars Recipe
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Take your dessert to the next level with this light and indulgent carrot cake! This Trader Joe’s copycat recipe is so good you won’t want to get store bought again. Treat yourself tonight.

How To Make Copycat Trader Joe’s Carrot Cake Mason Jars

  • 2 cups whole-wheat pastry flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 1½ cup sugar (granulated)
  • ¾ cup buttermilk (nonfat)
  • ½ cup canola oil
  • 1 tsp. vanilla extract
  • 2 cups grated carrots ((4-6 medium))
  • 1 1/2 cup pecans (toasted)

Frosting

  • 12 oz. reduced-fat cream cheese softened
  • ½ cup confectioners’ sugar (sifted)
  • 1½ tsp. vanilla extract
  • cooking spray
  1. Preheat oven to 350ºF.
  2. Coat 9 by 13 in baking pan.
  3. Whisk dry ingredients in a medium bowl.
  4. Blend eggs, vanilla, sugar, buttermilk, oil well.
  5. Fold in carrots and pecans.
  6. Then gradually mix in dry ingredients.
  7. Pour batter into baking pan.
  8. Bake cake for 40-45 minutes, or until the center springs back to touch.
  9. Let cool.
  10. Beat cream cheese, sugar, and vanilla until smooth and creamy.

To assemble jars

  1. Spoon about a cup of cake and put it in the bottom of the jars.
  2. Pipe or spoon some of the frosting on top.
  3. Then spoon another cup of cake on top of frosting, then top cake with frosting.
  4. Serve

How To Make Copycat Trader Joe's Carrot Cake Mason Jars

4.5 from 2 votes
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Preparation Time: 5 mins
Cooking Time: 45 mins
Total Time: 50 mins
Serves:
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Ingredients

  • 2 cups whole-wheat pastry flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 1½ cup sugar granulated
  • ¾ cup buttermilk nonfat
  • ½ cup canola oil
  • 1 tsp. vanilla extract
  • 2 cups grated carrots (4-6 medium)
  • 1 1/2 cup pecans toasted

Frosting

  • 12 oz. reduced-fat cream cheese softened
  • ½ cup confectioners’ sugar sifted
  • 1½ tsp. vanilla extract
  • cooking spray

Instructions

  1. Preheat oven to 350ºF.
  2. Coat 9 by 13 in baking pan.
  3. Whisk dry ingredients in a medium bowl.
  4. Blend eggs, vanilla, sugar, buttermilk, oil well.
  5. Fold in carrots and pecans.
  6. Then gradually mix in dry ingredients.
  7. Pour batter into baking pan.
  8. Bake cake for 40-45 minutes, or until the center springs back to touch.
  9. Let cool.
  10. Beat cream cheese, sugar, and vanilla until smooth and creamy.

To assemble jars

  1. Spoon about a cup of cake and put it in the bottom of the jars.
  2. Pipe or spoon some of the frosting on top.
  3. Then spoon another cup of cake on top of frosting, then top cake with frosting.
  4. Serve
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Nutrition

  • Calcium: 166mg
  • Calories: 941kcal
  • Carbohydrates: 102g
  • Cholesterol: 159mg
  • Fat: 60g
  • Fiber: 9g
  • Iron: 3mg
  • Potassium: 544mg
  • Protein: 15g
  • Saturated Fat: 15g
  • Sodium: 889mg
  • Sugar: 57g
  • Vitamin A: 8088IU
  • Vitamin C: 3mg
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