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A photo of a pretty mason jar filled with carrot cake and topped with frosting.
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4 from 1 vote

Gluten-Free Carrot Cake Jars with Frosting

These Gluten-Free Carrot Cake Jars with Cream Cheese Frosting are the perfect single-serving treats for spring. Sweet and spiced, they’re utterly irresistible! 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: All American
Keyword: carrot cake, carrot cake jars, carrots, dessert, Easter, gluten free, healthy, spring
Servings: 6 servings
Calories: 498kcal
Cost: $5.00

Equipment

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

Ingredients

  • 1 1/4 cups coconut sugar or sugar substitute
  • 1/2 cup melted coconut oil or avocado oil
  • 2 cups grated carrot, lightly packed
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups gluten-free 1:1 baking flour or regular all purpose flour
  • 2 teaspoons baking powder (w/out aluminum)
  • 1/2 teaspoon baking soda

Instructions

  • Preheat the oven to 350F.
  • Spray generously the inside of 12- 4 oz mason jars or 6- 8 oz mason jars with nonstick cooking spray. Place the greased mason jars on a rimmed baking sheet.
  • In a large bowl, whisk together the coconut sugar, melted coconut oil, shredded carrots, eggs, vanilla, cinnamon, and ginger.
    1 1/4 cups coconut sugar or sugar substitute, 1/2 cup melted coconut oil or avocado oil, 2 cups grated carrot, lightly packed, 4 eggs, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger
  • Next add in the flour, baking powder and baking soda and stir until combined.
    1 1/2 cups gluten-free 1:1 baking flour or regular all purpose flour, 2 teaspoons baking powder (w/out aluminum), 1/2 teaspoon baking soda
  • 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 the 4 oz jars for 25 minutes and 30 min for the 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.

Notes

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.
 
Cream Cheese Frosting:
8 oz cream cheese, room temp
½ cup butter, room temp
2- 2 ½ cups powdered sugar
2 teaspoons vanilla extract
In a large bowl with a hand mixer or Kitchen Aid mixer, combine butter and cream cheese until well blended. Add 2 cups 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.