Carrot Cake: Preheat oven to 350°F. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg, allspice and cloves; set aside.
In separate bowl, beat together sugar, oil, eggs and vanilla until blended; stir into flour mixture just until moistened. Fold in carrots and half of the chopped Twix Minis
Spread into greased and parchment paper–lined lined 13- x 9-inch baking pan; smooth top
Bake for 25 to 30 minutes or until cake tester inserted into centre of cake comes out clean. Let cool completely in pan on rack
Cream Cheese Frosting: Using electric mixer, beat cream cheese until light and fluffy; beat in butter. Beat in icing sugar just until smooth. (If frosting is too soft, refrigerate for 10 to 15 minutes to firm up.)
Using 2-inch round cookie cutter, cut out 16 rounds of cake; reserve remaining cake for another use. Place each round of cake in 4-oz Mason jar. Top with dollop of cream cheese frosting and sprinkle with remaining chopped TWIX®
TIP: Add 1/4 cup chopped fresh or dried pineapple to carrot cake if desired