This recipe has been in the making for over a year.
I knew after posting a photo of these cute Gluten Free Carrot Cake Jars on Instagram and ALL the recipe requests that flooded in, I had to get it posted.
…And then I didn’t. Ha!
This easy and delicious carrot cake is made with gluten-free flour, but regular flour can be substituted.
There are very minimal ingredients in this recipe and I love that all of them are relatively healthy.
Coconut sugar, coconut oil, eggs, 2 cups of shredded carrots, and a few simple spices are all you need.
Although every ingredient in the cake is fairly healthy, the frosting recipe is not.
However, I decided to use it because, well, I like it and it tastes ahhhhmazing. 😉
You can use any frosting recipe you choose, though, or omit it all together. I topped the cakes with cream cheese frosting and sprinkled the jars with either cinnamon, course sanding sugar (this is the brand I use), or chopped pecans.
I’m sure this cake batter can be used in any cake pan, but cakes in mason jars are just too cute so I use jars. Depending on who you are serving this recipe to will determine what size jars you use.
I typically use both the 4 oz and 8 oz jars when I bake these cakes. The 4 oz jars are perfect smaller portions for kids or those that want a sweet treat, but only a small amount.
Eating the cake and frosting from an 8 oz jar is my favorite portion size for good reason.
It’s super satisfying and filling like a typical slice of cake. Yum!
So are you all so happy to have this recipe just in time for, ummmm, tomorrow? These cutie pie cake jars don’t need a special occasion like Easter or a birthday to be enjoyed.