Preheat oven to 350 degrees F. Lightly grease or line 8-in. square pan (for thicker cake) or 9x13-in. pan (for thinner cake) with parchment paper.

In medium bowl, whisk almond milk and apple cider vinegar. Set aside for 5-6 minutes, until milk slightly thickens.

In large bowl, whisk flour, baking soda, baking powder, sugar, cinnamon, nutmeg, allspice and sea salt.

Pour in milk-ACV mixture followed by carrots, oil and vanilla. Stir until well combined and batter is smooth. Note: Do not overmix. Batter should be on the thicker side, which yields soft and fluffy results.

Pour batter into prepared pan and spread evenly.

Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.

Once done, remove cake from the oven and let cool completely.

In bowl of an electric mixer (attached with a paddle), beat together butter and cream cheese on high speed until smooth and creamy, about 2 minutes.

Turn mixture to low and add half the amount of powdered sugar, vanilla and maple syrup. Mix until well combined.

Add remaining powdered sugar and mix. Note: If frosting is too thick, add milk (1 teaspoon at a time). If it’s too thin, add additional powdered sugar (1 teaspoon at a time).

Once cake has fully cooled, slice into roughly 1-inch-thick squares.

Fill mason jars with 2-3 cake squares each. Layer on 1-2 tablespoons frosting, then more cake squares, then more frosting. Repeat until each jar is filled to the top. Garnish with grated carrots and nuts.