TRADER JOE'S CARROT CAKE SPREAD RECIPES

Steps:

• 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!