Carrot Cake in a Jar


Carrot Cake in a Jar

This carrot cake in a jar is so cute and fun to eat! Jar cakes are the perfect way to pack a piece of cake in your lunch box.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 24 servings


For The Cake

  • 2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp baking power
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 carrots grated
  • 1 cup golden raisins
  • 2/3 cup oil
  • 2 eggs beaten

For The Frosting

  • 1/2 cup butter softened
  • 1 8-oz package cream cheese softened
  • 1 tsp vanilla
  • 3 cups powdered sugar


For The Cake

  • Preheat your oven to 350ºF and add 24 cupcake liners to a cupcake pan.
  • In a medium bowl whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt. Add carrots, golden raisins, oil, and eggs and mix to combine.
  • Portion cake batter into cupcake liners evenly, filling about 3/4 of the way full. Bake until toothpick inserted into the center of cupcake comes out clean, about 20 minutes. Take out of oven and let cook in cupcake tins for a few minutes. Transfer to a wire rack and cool completely.

For The Frosting

  • In medium bowl using a hand mixer (or stand mixer) whip together the butter and cream cheese until light and fluffy and no lumps remain. Mix in vanilla extract. Slowly add in powdered sugar and whip together.


  • Place half cupcake in mason jar and pipe or spoon in cream cheese frosting. Add remaining half of cupcake and frost the top.


The raisins are optional, but we think they add a great burst of flavor!
You don't need to have a fancy piping bag to pipe on the frosting. Simply cut the tip of a plastic sandwich bag and you are good to go.

Perfect Pairing

Make a dessert bar by serving the carrot cakes alongside a chocolate fondue.