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.