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.
cream cheese, softened
How To Make Copycat Trader Joe's Carrot Cake Mason Jars
Preheat oven to 350 degrees F and grease a 9-inch square baking tin.
Start with the cake first. Sift together both flours, salt, baking soda, and cinnamon then set aside.
In a mixing bowl, combine eggs, vanilla, sugar, buttermilk, and oil. Whisk until evenly incorporated.
Fold in sifted flour mixture into the egg mixture until evenly incorporated.
Finally, fold in carrots and 1½ cups of pecans then transfer the mixture into the greased baking tin.
Transfer to the oven and bake for 40 to 45 minutes, or until a cake tester comes out clean.
Once baked, transfer to cooling racks and allow to cool down completely. Once cool, cut the cakes into cubes and set them aside.
In a mixing bowl, combine all its ingredients. Beat until evenly incorporated, sugar has dissolved and the frosting turns smooth and creamy.
Add roughly 1 cup of cake and put it in the bottom of the jars.
Add about ¼ cup of the frosting on top. For a cleaner finish, it’s better to pipe the frosting with a pastry bag.
Sprinkle pecan nuts on top of the frosting. Repeat until you have 2 layers or depending on the size of the mason jar and ending with the frosting and nuts.
Close the lid of the mason jars, and transfer to a chilled area. Keep chilled for at least 2 hours before serving. Best served chilled!
- Sugar: 134g
- Calcium: 318mg
- Calories: 2186kcal
- Carbohydrates: 211g
- Cholesterol: 295mg
- Fat: 142g
- Fiber: 13g
- Iron: 6mg
- Monounsaturated Fat: 50g
- Polyunsaturated Fat: 22g
- Potassium: 1009mg
- Protein: 32g
- Saturated Fat: 59g
- Sodium: 1669mg
- Trans Fat: 1g
- Vitamin A: 16166IU
- Vitamin C: 6mg
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