Preheat oven to 350°F. Coat a half sheet pan with nonstick spray and parchment paper. Set aside.

In a mixing bowl, 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 the center comes out clean. Allow to cool.

In another bowl, 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.

Layer a jar with one cake round, a layer of frosting, another cake round, and additional frosting. Repeat one more time or until the jar is almost to the top, lightly pressing down cake after each addition.

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 for up to 3 months.