Carrot Cake Jars are a new, adorable take on individual-sized cakes. Everyone will think these are too cute. They’re super easy to put together and too tasty for words. Carrot cake is baked up, stamped out, then layered with cream cheese frosting and topped with nuts and coconut. Perfect for Spring!
Hey all! Just popping in really quickly to share an adorable recipe. I’m in Denver with some family, so I’ll keep this short and sweet.
You like carrot cake, right? Oh good, we’re still friends.
Anyways, I love love love it. And I think it is way too cute in these jars! I mean, why not just stamp your cake out, layer it up in jars, and impress all of your friends?
Plus, secret secret here, you get more cream cheese frosting this way!
And my cream cheese frosting is super simple and really rich and tasty. I combine cream cheese with Greek yogurt and powdered sugar. There is less powdered sugar than traditional frosting, and no butter! But it is SO good and gives your taste buds a one-two punch! Pow!
I think that layering cake and frosting in jars is adorable, and its such a new take on the “individual sized” cake (move over cupcake).
Well, I’m back to enjoying my vacay, so I hope you get some R&R too!
- 2 cups shredded carrots
- ½ cup brown sugar
- ½ cup currants
- ¼ cup rolled oats
- ¼ cup shredded, unsweetened coconut
- 2 tsp. vanilla extract
- ½ cup + 2Tbs. melted coconut oil
- ½ cup plain Greek yogurt
- 3 eggs
- 2 cups gluten free flour blend
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cardamom
- pinch of salt
- 1 (8oz) package cream cheese, room temperature
- ¼ cup plain Greek yogurt
- ¼ cup powdered sugar
- ½ tsp. vanilla extract
- Toppings: chopped walnuts, shredded coconut
- Preheat your oven to 350 degrees F. Spray a quarter sheet pan or 9x13" baking dish with nonstick spray.
- In a large mixing bowl, combine your shredded carrots and brown sugar. Use your fingers to break up all of the sugar and massage it all together. Set this aside for 10 minutes to enhance the moisture and flavor before moving on.
- Next, to the bowl, add the currants, oats and unsweetened shredded coconut. Stir in the vanilla, then the coconut oil. Keep mixing and adding the yogurt then eggs (one at a time).
- Finally, add the flour, xanthan gum, baking soda and spices. Fold the ingredients together until just mixed.
- Dump your batter into your prepared baking sheet and spread it in a thin, even layer (this took some manipulating with my fingers and spatula).
- Bake for 15-18 minutes, or until a toothpick comes out clean and the cake is pulling away from the edges of the pan.
- Let the cake cool completely.
- Prepare the frosting and then layer up! In a mixing bowl, combine the cream cheese and Greek yogurt and beat on medium speed until fluffy and well-combined. Then, add the powdered sugar and beat to combine. Finally, add the vanilla and beat until combined.
- Scoop your frosting into a pastry bag or a zip-top bag. Snip the corner. Use a round cookie cutter or biscuit cutter to cut out circles of cake just slightly smaller than the size jars you have (mine were around 1.25" in diameter). Cut rounds of cake and layer them with frosting, piped in an even layer between each layer of cake. Finish each Carrot Cake Jar with a dollop of frosting, some chopped walnuts or pecans and some unsweetened coconut flakes.
- Store cakes, covered, in the fridge for up to 5 days. They are best if eaten the day they're prepared.