1 cup all-purpose flour
1 cup cake flour
2 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
3 eggs, large
1½ cup granulated sugar
¾ cup buttermilk
½ cup vegetable oil
1 tsp vanilla extract
2 cups carrots, grated
2½ cups pecans, roasted, chopped, & divided
cooking spray
For Frosting:
12 oz cream cheese, softened
½ cup confectioners’ sugar
1½ tsp vanilla extract
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.
Frosting
In a mixing bowl, combine all its ingredients. Beat until evenly incorporated, sugar has dissolved and the frosting turns smooth and creamy.
To Assemble
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
