Irresistibly Delicious Moist Carrot Cake in a Jar with Cream Cheese Frosting

Enjoy this Delicious Moist Carrot Cake in a Jar with Cream Cheese Frosting, a nostalgic twist on a classic dessert that’s perfect for any occasion.

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Course: Dessert

Cuisine: American

Keyword: Carrot Cake, Cream Cheese Frosting, Dessert in a Jar, easy dessert, Moist Cake, Vegetable Cake

Prep Time: 20

Cook Time: 25

Cooling Time: 1

Total Time: 1 45

Servings: jars

Calories: 350kcal

Equipment

Oven
Mixing bowl
Half Sheet Pan
Cookie Cutter
Whisk

Ingredients

For the Cake

1 cup Granulated Sugar Can replace with coconut sugar for a different flavor.
1/2 cup Brown Sugar Lightly packed for best results.
3/4 cup Unsalted Butter Use dairy-free butter for a vegan option.
1/3 cup Coconut Oil Substitute with vegetable oil if preferred.
4 count Eggs For a vegan alternative, consider flax eggs.
1 tsp Vanilla Extract Use pure extract for the best aroma.
2 tsp Ground Cinnamon Nutmeg can be added for a twist.
1/8 tsp Ground Cloves Use sparingly for a milder taste.
1 tsp Baking Soda Ensure both are fresh for optimal rise.
2 tsp Baking Powder Ensure both are fresh for optimal rise.
3/4 tsp Salt Enhances flavor and balances sweetness.
1 1/2 cups All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
1/2 cup Whole Wheat Flour Whole wheat adds nuttiness.
2 3/4 cups Grated Carrots Use fresh or pre-grated carrots.
1 can Crushed Pineapple Use fresh pineapple if in season.
3/4 cup Unsweetened Flaked Coconut For coconut lovers, increase the amount.
3/4 cup Chopped Pecans or Walnuts Substitute with almonds or leave out for nut-free.

For the Frosting

1 package Light Cream Cheese Use vegan cream cheese for a dairy-free option.
1 cup Unsalted Butter
4 cups Powdered Sugar Swap with powdered monk fruit sweetener for reduced sugar frosting.

For the Toppings

3/4 cup Chopped Pecans or Walnuts To top the jars and enhance crunch.

Instructions

Preparation

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Meanwhile, prepare a half sheet pan by spraying it with nonstick spray and lining it with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, melted butter, coconut oil, eggs, and vanilla extract. Beat the mixture until creamy, which should take about 1 minute.
Combine Dry Ingredients: Add the ground cinnamon, ground cloves, baking soda, baking powder, and salt to the wet ingredients. Mix together for another 30 seconds, filling the kitchen with warm, aromatic scents.
Add Flours: Gradually incorporate both all-purpose and whole wheat flours into the batter. Stir just until combined, making sure not to overmix to keep that fluffy texture.
Incorporate Flavor Elements: Gently fold in the grated carrots, crushed pineapple, flaked coconut, and chopped nuts, ensuring an even distribution for that perfect bite every time.
Bake: Pour the batter into your prepared pan and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before moving on to the frosting.
Prepare Frosting: In a separate bowl, beat the softened cream cheese and butter until well combined. Gradually add the powdered sugar, continuing to mix until the frosting is light and fluffy, about 1-2 minutes.
Layer Jars: Using a cookie cutter, cut the cooled cake into rounds. Begin layering in jars, starting with a layer of cake, adding a dollop of frosting, and repeating until you reach the top. Finish with a generous sprinkle of toasted pecans or walnuts.
Storage: Seal the jars and enjoy your delicious carrot cake within 2 days, or refrigerate for up to 5 days. If you want to save some for later, freeze for up to 3 months!

Notes

Optional: Drizzle with caramel sauce before serving for an extra sweet touch!

Nutrition