Copycat Trader Joe's Carrot Cake Mason Jars
Serving Size / Yield
- 2 C. whole-wheat pastry flour
- 2 tsp. baking soda
- ½ tsp. salt
- 2 tsp ground cinnamon
- 3 large eggs
- 1½ C. granulated sugar
- ¾ C. nonfat buttermilk
- ½ C. canola oil
- 1 tsp vanilla extract
- 2 c. grated carrots, (4-6 medium)
- t½ cup chopped pecans, toasted
- 12 oz. reduced-fat cream cheese softened
- ½ C. confectioners’ sugar, sifted
- 1½ tsp vanilla extract
- cooking spray
- mason jars
Preheat oven to 350ºF.
Coat 9 by 13 in baking pan. Whisk dry ingredients in a medium bowl. Blend eggs, vanilla, sugar, buttermilk, oil well. Fold in carrots and pecans. Then gradually mix in dry ingredients. Pour batter into baking pan.
Bake cake for 40-45 minutes, or until the center springs back to touch. Let cool.
Beat cream cheese, sugar, and vanilla until smooth and creamy.
To assemble jars:
Spoon about a cup of cake and put it in the bottom of the jars. Pipe or spoon some of the frosting on top. Then spoon another cup of cake on top of frosting, then top cake with frosting.