Carrot Cake in a Jar
Ingredients
- 3 cups cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 3/4 cup of vegetable oil
- 3 large eggs room temperature
- 1 and 1/2 cups dark brown sugar
- 1 cup granulated sugar
- 1 cup crushed pineapple drained
- 2 tsp pure vanilla extract
- 4 cups grated carrots, lightly packed optional: 1 cup chopped nuts or 1 cup raisins
Cream Cheese Frosting
- 2 oz original cream cheese brick package softened to room temperature
- 2 1 cup sticks of unsalted butter softened to room temperature
- 4 cups sifted confectioner sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
Instructions
Carrot Cake
- - In a medium-size bowl, combine grated carrots and brown sugar. Stir in raisins and drain crushed pineapples. Set aside for 60 minutes. - Preheat oven to 350 degrees F (175 degrees C). Grease and line your sheet pan with nonstick baking spray. I prefer to line the bottom of the pan with parchment paper for easy setting and removal. - In your stand mixer, combine the sifted flour, white sugar, baking soda, salt, cinnamon, ginger, and nutmeg until well combined. - Gradually beat in eggs, oil, and vanilla, stir wet mixture into dry ingredients until absorbed. - Finally, add the carrot mixture you made earlier to your stand mixer with optional raisins or walnuts. Mix until well combined and be sure not to over mix batter. - Pour evenly into sheet pan. Bake for 45 to 50 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Cream Cheese Frosting
- - Using your standing mixer and the whisk attachment to mix butter for 2 minutes and incorporate cream cheese at low speed. Add sifted sugar at low speed and increase to medium until mix is whipped and fluffy. - Reduce the speed too low to add the vanilla increase to high and mix until fluffy and whipped. - Add spices to your frosting, be sure to scrape down the sides of the bowl until it's completely mixed.
Assemble
- - Once cake has cooled, using a 2-inch round cookie cutter, cut out circles of the cake you baked. You will need 1 cake round for a 4oz (about 118.29 ml) mason Jar and 2 cake rounds for an 8oz (about 236.59 ml) mason jar. - Spoon the spiced cream cheese frosting into a piping bag and pipe frosting in the bottom of each jar and add one cake round on top of the filling. Lastly, pipe another layer of spiced cream cheese frosting onto the top of each cake. - Remove the cake from the oven, invert the pan onto a cooling rack, and let cool completely. - If using an 8 oz (about 236.59 ml) mason jar, repeat the process of adding another cake round and piping another layer of spiced cream cheese frosting onto the top of each cake. You can also add sprinkles of your carrot cake scraps as crumbles on top of your filling.- At this time, your cake jar will be assembled and place your lid on top of the jar and seal it. Be sure not to overfill your jar so that it can close properly. - Enjoy your delicious Easter cake jar recipe with family and friends!