Gluten Free Carrot Cake Jars

These Gluten Free Carrot Cake Jars has been in the making for over a year.

I knew after posting a photo of this cute cake in a jar on Instagram and ALL the recipe requests that flooded in, I had to get it posted. 

…And then I didn’t. Ha!

Small mason jar with gluten free carrot cake topped with cream cheese frosting.

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. 

Birds eye view of six mini carrot cakes topped with white frosting.

 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. 😉 

Up close photo of carrot cake in a mason jar and a copper fork in it.

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.

A creamy coconut milk whipped cream frosting or simply topping the jars with a little scoop of your favorite clean eating ice cream like Arctic Zero or Halo Top would be yummy too. 

Beautiful shot of a small gluten free carrot cake topped with cream cheese frosting and garnished with dainty carrot sticks.

I’m sure this dairy free 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. 

Related Recipe: No-Bake Pie in a Jar

Small mason jar full of carrot cake and frosting. 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!

Carrot cake baked in a mason jar and copper fork sticking out of the cream cheese frosting.

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.

Bake them just because it is Tuesday. 😉 

Print Recipe
4 from 1 vote

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: All American
Keyword: carrot cake, carrots, dessert, Easter, gluten free, healthy, spring
Servings: 6 servings
Calories: 498kcal
Cost: $5.00


  • mason jars
  • bowl
  • whisk
  • rubber spatula
  • baking sheet


  • 1 1/4 cups coconut sugar
  • 1/2 cup coconut oil, melted
  • 2 cups grated carrot, lightly packed
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 1/2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda


  • Preheat oven to 350F.
  • 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.
  • Place greased mason jars on a rimmed baking sheet.
  • In a large bowl, whisk together coconut sugar, melted coconut oil, shredded carrots, eggs, vanilla, cinnamon, and ginger.
  • Next add in flour, baking powder and baking soda and stir until combined.
  • 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.
  • 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.
  • Remove jars from oven and let cool. Once cooled, frost cakes with cream cheese frosting (recipe below) or frosting of choice.


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. 
Calorie count only includes cake, not frosting. 


  1. 4 stars
    I am reading that we shoulld not be using mason jars in the oven. They can shatter. Please tell me which mason jars do you use ?
    Thank you,

    • Hi Maha,

      I have not heard that before. I have never had a problem with the jars cracking in the oven. The jars are made to get extremely hot while canning so I guess I never thought about it. I am not sure which brand I use as they are hand me down, but I am assuming they are Ball or Kerr brand. I hope you enjoy these carrot cakes.

  2. OMG!! Those sound and look amazing!! Next week is Spring Break here and this is the perfect recipe to make with my daughter! I can’t wait!! Thanks for the easy recipe.

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