Carrot cake in a jar with pecan nuts, blueberry and cream cheese frosting

Mason Jar Carrot Cake



2 cups all-purpose flour

2 tsp. baking powder

1 1/2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 orange (peel and all), pureed in blender
(cut off ends, quarter, remove seeds and pith)

2 cups granulated sugar

1 1/4 cups vegetable oil

4 large eggs

2 cups carrots, grated

1/2 cup walnuts or pecans, chopped


4 oz. cream cheese, room temperature

2 tbsp. butter, room temperature

4 cups confectioners’ sugar, sifted

tsp. grated orange peel

1 tbsp. orange puree


mint leaves, blueberries, carrot shavings, walnuts or pecans, chopped


Wash 8 jars, lids, and rings in hot soapy water

When jars have cooled, generously grease the inside of each jar with vegetable shortening.

Preheat oven to 325°F. Place a baking sheet in the middle rack of the oven.

Sift together the flour, baking powder, baking soda, cinnamon and salt; set aside.

Beat together the orange puree, sugar, oil and eggs; add the dry ingredients, mixing well. Add the carrots and nuts. Beat for 30 seconds.

Divide the batter evenly among the 8 jars, filling them about 1/2 full. Use a thin knife to release any air bubbles trapped in the batter.

Bake for 35-40 minutes, or until a wooden pick inserted into the cakes comes out clean.

When cakes are done, using oven mitts, remove from the oven and let cool.

Prepare cream cheese frosting. Cream together the cream cheese and butter until light and fluffy. Mix in the powdered sugar and orange peel and orange puree until well combined.

Spread onto cooled cake.  Add chopped nuts, carrot shavings, mint leaves, and blueberrries to garnish.

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