TRADER JOE'S CARROT CAKE WITH CREAM CHEESE FROSTING 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!

Steps:

• Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
• Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
• Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
• Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days.