Single Serve Carrot Cake with Frosting (Gluten-Free) Recipe

A pretty mason jar filled with carrot cake and topped with frosting.

4 from 1 vote

Single Serve Carrot Cake with Frosting (Gluten-Free) Recipe

Enjoy all the flavors of your favorite dessert with half the work thanks to this easy carrot cake in a jar with cream cheese frosting!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: All American

Diet: Gluten Free, Vegetarian

Servings: servings (4 ounce jars)

Calories: 373kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

mason jars (12 - 4 ounce jars or 6 - 8 ounce jars)
large mixing bowl
silicone spatula
baking sheet

Ingredients

Carrot Cake

2 cups peeled and grated carrots, lightly packed (about 3/4 pound or 3-4 large carrots)
1 1/4 cups golden monk fruit sweetener or brown sugar
1/2 cup light olive oil or avocado oil
4 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 1/2 cups gluten-free 1:1 baking flour
2 teaspoons baking powder (without aluminum)
1/2 teaspoon baking soda

Cream Cheese Frosting

8 ounce brick cream cheese, room temperature
½ cup butter, room temperature
2- 2 ½ cups powdered sugar
2 teaspoons vanilla extract

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, stir together the shredded carrots, golden monk fruit sweetener, oil, eggs, vanilla, cinnamon, and ginger until smooth.
1 1/4 cups golden monk fruit sweetener, 1/2 cup light olive oil or avocado oil, 2 cups peeled and grated carrots, lightly packed, 4 eggs, room temperature, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger
Add in the flour, baking powder and baking soda. Stir until combined.
1 1/2 cups gluten-free 1:1 baking flour, 2 teaspoons baking powder (without aluminum), 1/2 teaspoon baking soda
Pour the 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 a toothpick inserted into center comes out clean.
Remove the jars from the oven and let them cool.
When the cakes are cooled, prepare the frosting. In a large bowl with a hand mixer or in a stand mixer, combine the butter and cream cheese until well blended. Add 2 cups powdered sugar and vanilla and beat until fluffy. If the frosting is too thin 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.
8 ounce brick cream cheese, room temperature, ½ cup butter, room temperature, 2 teaspoons vanilla extract, 2- 2 ½ cups powdered sugar
Enjoy the cakes immediately or store the frosted cakes in an airtight container in the refrigerator for up to 5 days.

Notes

Jar Tips - The 4 ounce jar is great for kids and/or portion control and the 8 ounce jars are more like a typical portion of a sliced cake. We prefer to use the 4 ounce jars as the ratio of cake to frosting is just perfect! When serving the 8 ounce jars, we always have the leftover frosting handy for the frosting lovers who need a little bit more.

Ingredient Tips - Do not use packaged pre-shredded carrots because they are hard and dry. Grate whole carrots at home to use in this recipe. When you grate them, you’ll notice how wet they are. This moisture is needed for the cake batter.

Baking Tips - The cake tends to darken more when using golden monk fruit sweetener than brown sugar. If the jars have been overfilled with batter and the baked cake rises taller than the jars, once the jars are cool, cut the tops off the cake until they are level with the jar. Then top with frosting.

Storage Tips - The cake jars can be baked, cooled, and covered tightly at room temperature overnight. The frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it a few stirs before frosting the cakes.

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