The Best Carrot Cake in a Jar

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Carrot cakes have always been a childhood favourite. I’ve never really like carrots per se, but carrot cake? Not saying no to that! I really wouldn’t call myself a baking or cooking expert by any means, but making something I love – I’ll always take that as a challenge. Plus, this super delicious carrot cake recipe is really easy to make AND it’s packaged nicely in a jar – just PERFECT! So if you get carrot cakes this year from me… you’ll know where the idea came from!

 

Well, Easter Sunday is coming up… just a week away and I was thinking of what to make! Easter –> bunnies –> bunnies love carrots — > I love carrot cake — > Easter is a time to be thankful for all the blessings God has given us, hence the carrot cake in a jar idea. A collection of that we oh-so-love. :)

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Recipe: Carrot Cake in a Jar

Recipe inspired by: 504 Main

Ingredients for the Carrot Cake (makes 4 500ml servings):

    • 1 cup of flour, sifted
    • 1 cup of sugar
    • 1/2 cup of vegetable oil
    • 2 eggs
    • 1 tsp of baking soda
    • 8 tbsp of crushed pineapple
    • 1/2 cup of chopped walnuts
    • 1 cup of shredded carrots (I know I have two carrots in the photo, but I only ended up using one)
    • 1/2 cup of shredded sweetened coconut
    • 1 tsp of vanilla
    • 1 tsp of cinnamon
    • 4 500ml mason jars (such as Ball® Set of 4 Wide Mouth Collection Elite® Pint (16-oz.) Wide Mouth Jars)

Ingredients for the Frosting:

  • 1/2 cup of cream cheese (half a bar) 
  • 1/4 cup of butter, softened (4 tbsp.)
  • Icing sugar, to taste

The key thing to baking is to ensure all the ingredients are at room temperature – so be sure to take all the ingredients out of the fridge and let them rest for at least 30 minutes. Prep time for this project took about 3o minutes and the baking took 45 minutes.

Part 1: Sterilize the mason jars.  Bring a stock pot filled with enough water to cover the mason jars and set it to boil. The jars will probably try to float when you put them in, the trick I found was to fill them a bit with water. Put the lids in as well. Let them sit in the boiling water for at least 10 minutes, then you can take them out and dry them.

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Part 2: Bake the cake. Preheat the oven to 350 degrees F, and then start with shredding the carrots if you haven’t already shredded them (peel the carrots before you shred them!)

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Beat the eggs and the oil very well. I used a hand mixer to ensure that the mixture is even.  OhSoVeryPretty-Carrot-Cake-In-A-Jar-6

Then, add the sugar and mix well.

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Add in flour, baking soda, vanilla and cinnamon. (Btw – I absolutely fell in love with these enamel measuring spoons from West Elm, apparently they’re going away very soon! I’m so sad!)

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Finally, add the carrots, coconut, pineapple and walnuts. Mix well. I must say it isn’t a pretty sight – but it is sure delicious when it is done! :)

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Grease the jars with some oil. I used a paper towel dabbed with some vegetable oil and wiped the insides of the jars. Fill the jars half-full with the carrot cake mixture. I put them in a 9×13 jelly pan because I was scared I would tip them by mistake inside the oven. Placed them in the oven for 45 minutes.

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While the carrot cakes are baking, I used the time to do some clean-up and work on the frosting.

Part 3: Make the frosting. Beat the butter and the cream cheese until smooth.

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Add the icing sugar in increments of 1/2 cups and taste to ensure it is sweet enough for you. I ended up using a cup.

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Then, I took out the carrot cakes.I used the toothpick test to ensure that they are cooked all the way through (I think they vary depending on the size of the container). Might want to try them at 35 minutes and then put in some more time to ensure they are cooked all the way through. Let them cool before adding the frosting.

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Adding the frosting will also shorten the shelf life of the cake, so only put the frosting if you know that the cake will be eaten within a week. I did not have a piping bag, so I just used a spoon to add the frosting on top of the carrot cake.

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Then, I added some finishing touches such as adding baker’s twine (got a package of them from Etsy) and a cute hand-written calligraphy note to make it look even more like a gift! I have some tips to doing some hand-lettering as seen in this previous post.

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And there you have it! A delicious treat with a sweet note, what more can you ask for? Enjoy making them… for yourself and for your friends this Easter! :)

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Love, K

P.S. If you’re wondering where I got the mason jars, I also find them a deal at Canadian Tire (if you live in Canada).

About Karla Lim

Karla Lim is a marketing gal by day and a photographer/graphic designer/blogger/webmaster/calligrapher/crafter by night. Follow her on Google+

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26 Responses to The Best Carrot Cake in a Jar

  1. Lajuana Palmer March 28, 2013 at 10:49 am #

    I can make any kind of cake in these jars right?

    • Karla Lim March 28, 2013 at 11:22 am #

      Technically yes! :) Enjoy making some yummy goodies!

  2. beaudian March 29, 2013 at 9:08 am #

    this looks wonderful! how many small jars did this yield? four?

    • Karla Lim March 29, 2013 at 9:22 am #

      Yes, 4 500ml jars. :)

  3. Estefânia Almeida Simões April 11, 2013 at 7:29 pm #

    In the photos it looks like the smaller 250ml jars. Can you confirm?

    • Karla Lim April 11, 2013 at 7:39 pm #

      Yes these are 500ml jars! The 250ml ones are flatter :)

  4. Rebecca April 26, 2013 at 12:59 am #

    How long will these last f you don’t put icing on? :) I want to send some to my boyfriend but he lives in Ethiopia at the moment and Im not sure how fast their postal system is.

    • Karla Lim April 26, 2013 at 8:49 am #

      Hi Rebecca! Usually homemade cakes like these last for a week, but I wouldn’t recommend to send them over by mail as they might spoil.

  5. Fatima May 18, 2013 at 7:35 am #

    Can you leave these carrot cake jars out in room temperature for a week or should they be refrigerated? Thank you!

    • Karla Lim May 18, 2013 at 9:32 am #

      Refrigerating will definitely be required if you put the icing on. On it’s own you can most probably keep it for a week without refrigeration, but it’s best kept safe in fridge ;) they’ve usually been all gone by day 3 without refrigeration so I haven’t gotten to a week just yet!

  6. Katy Villanueva June 19, 2013 at 10:47 am #

    So cute! I am making a similar gift for a VIP party I am hosting for my new restaurant (but with pickling spices for DIY pickled veggies instead) and I love these gift tags. Where did you get them?

  7. Rebecca C. June 23, 2013 at 2:55 pm #

    Amazing recipe – made some this weekend and everyone loved it! I also love the idea of baking cakes in jars. This recipe is definitely a keeper ;)

    • Karla Lim June 24, 2013 at 5:18 pm #

      Great I’m glad you loved it! :)

  8. Lyndsay July 16, 2013 at 8:50 am #

    My daughter’s first birthday is coming up, and I have a ton of small baby food jars (4 oz) that I couldn’t bear to throw away, how do you think these would fare as mini party favors in those jars? Or should I find a cupcake recipe instead?

    • Karla Lim July 16, 2013 at 6:14 pm #

      I think that will be such a delicious idea!! It’ll be perfect for a small container too Lyndsay!

  9. Kay Dingus December 21, 2013 at 7:01 pm #

    What is the shelf life of this cake?
    My recpir says apple cake will keep for one years if sealed in stored in a cool place.

  10. Matilde May 3, 2014 at 3:23 pm #

    It’s an amazing recipe, i’m making this for mother’s day :) but is it safe to put a mason jar on the oven?

    • Karla Lim May 3, 2014 at 3:47 pm #

      That’s a delicious idea.. I should totally do that too! It’s absolutely safe to put a mason jar in the oven!

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