Layers of moist carrot cake and scrumptious cream cheese frosting in a cute jar!
Preheat oven to 350°F. Coat a 13x18" sheet pan (half sheet) with nonstick spray and parchment paper. Set aside.
In the bowl of your stand mixer with paddle attachment (or hand mixer), mix both sugars, melted butter, melted coconut oil, eggs and vanilla together on medium speed until smooth (about 1 minute).
Add cinnamon, cloves, baking soda, baking powder and salt, and continue mixing for 30 seconds, scraping the sides of the bowl as necessary. Mix in both flours until just combined.
Fold in carrots, pineapple, coconut and pecans.
Pour batter into prepared half sheet pan and bake for 22-25 minutes, or until a toothpick inserted in centre comes out clean. Allow to cool.
In the bowl of your stand mixer with paddle attachment (or hand mixer), beat cream cheese and butter together on medium speed until combined.
With mixer on low, slowly add the powdered sugar one cup at a time, scraping sides of the bowl as necessary. Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy.
Using a round biscuit or cookie cutter slightly smaller than your jar diameter, cut out cake rounds (as close together as possible for less waste). You can also create your own cutter using a can with the ends removed.
Top each jar with toasted pecans (or walnuts).
Screw on lid and consume within 2 days, or place in refrigerator for up to 5 days. Jars can also be popped into the freezer.
Can I bake this cake in a 9x13 pan? You can absolutely bake this carrot cake in a regular 9x13 pan if you're forgoing the jars. Just be sure to grease the bottom and adjust baking time to 40-45 minutes, or until a toothpick in the centre comes out clean.
Can I use vegetable oil? Yes, you can substitute vegetable oil in place of the melted butter and coconut oil.
Can I add raisins? You bet! I'm not a fan, but you can add up to half a cup if you'd like.