Gluten Free Carrot Cake Jars
This healthy and easy dessert mason jar recipe is fancy without the fuss. Use mason jars to create the cutest gluten free and refined sugar free (no sugar) recipe. These clean eating cakes are moist and the from scratch batter can be made into muffins or cupcakes too if you don’t have jars. Top with cream cheese frosting or ice cream. These are also a great low sugar snack minus the frosting!
Servings
6servings
Servings
6servings
Ingredients
  • 1 1/4cups coconut sugar
  • 1/2cup coconut oil, melted
  • 2cups grated carrot, lightly packed
  • 4 eggs
  • 1tsp vanilla extract
  • 1tsp cinnamon
  • 1/4tsp ground ginger
  • 1 1/2cups gluten-free flour
  • 2tsp baking powder
  • 1/2tsp baking soda
Instructions
  1. Preheat oven to 350F.
  2. Spray generously the inside of 12- 4 oz mason jars or 6- 8 oz mason jars. The 4 oz is great for kids and/or portion control and the 8 oz jars are more like a portion of a typical slice of cake.
  3. Place greased mason jars on a rimmed baking sheet.
  4. In a large bowl, whisk together coconut sugar, melted coconut oil, shredded carrots, eggs, vanilla, cinnamon, and ginger.
  5. Next add in flour, baking powder and baking soda and stir until combined.
  6. Pour batter into each mason jar until it is 2/3 full. The batter should not come up to the neck of the jar. Don’t overfill the jars, otherwise, the batter will overflow.
  7. Bake 25 minutes for 4 oz jars and 30 min for 8 oz jars or until golden brown and toothpick inserted into center comes out clean.
  8. Remove jars from oven and let cool. Once cooled, frost cakes with cream cheese frosting (recipe below) or frosting of choice.
Recipe Notes

Cream Cheese Frosting:

8 oz cream cheese

½ cup butter

2- 2 ½ cups powdered sugar

2 tsp vanilla

In a large bowl with a hand mixer or Kitchen Aid mixer, combine butter and cream cheese until well blended.  Add 2 cups of powdered sugar and vanilla and beat until fluffy. If the frosting is too loose and does not form light peaks, add in 1/2 cup powdered sugar and mix until the frosting is stiff enough to pipe on the cakes or spread with a knife. 

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