Step 1

Preheat oven to 350 degrees F and grease a 9-inch square baking tin.

Step 2

Start with the cake first. Sift together both flours, salt, baking soda, and cinnamon then set aside.

Step 3

In a mixing bowl, combine eggs, vanilla, sugar, buttermilk, and oil. Whisk until evenly incorporated.

Step 4

Fold in sifted flour mixture into the egg mixture until evenly incorporated.

Step 5

Finally, fold in carrots and 1½ cups of pecans then transfer the mixture into the greased baking tin.

Step 6

Transfer to the oven and bake for 40 to 45 minutes, or until a cake tester comes out clean.

Step 7

Once baked, transfer to cooling racks and allow to cool down completely. Once cool, cut the cakes into cubes and set them aside.

Step 8

In a mixing bowl, combine all its ingredients. Beat until evenly incorporated, sugar has dissolved and the frosting turns smooth and creamy.

Step 9

Add roughly 1 cup of cake and put it in the bottom of the jars.

Step 10

Add about ¼ cup of the frosting on top. For a cleaner finish, it’s better to pipe the frosting with a pastry bag.

Step 11

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.

Step 12

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!