Monday, January 30, 2012

Carrot Cake in a Jar

My Pinterest obsession has led me to the discovery of using jars as serving dishes.  For Hunter's half birthday, I decided to make him a cake in a jar.  I thought this might be difficult and I fretted over putting a glass jar in the oven, but after all, I needn't worry because you bake pies in a glass pan all the time.

I found this method to be quite simple because you just pour the batter in the jar, bake it, and then when it's cooled enough to be frosted there is no neatness required for icing the cake.  (I confess to not being the world's best cake decorator.)  I just spooned some icing on top and voila I was done!


Carrot Cake in a Jar

Cake:

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots

Icing:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar

Preheat oven to 350.  In a mixing bowl, beat together eggs, oil, and sugar.  Combine dry ingredients in a separate bowl and slowly mix in with the wet ingredients.  With the mixer on low, add in the carrots until blended.

Pour batter into glass canning jars** (without the lids), filling halfway since it will rise, and bake for 40 min.  Mix ingredients for icing together on medium speed until creamy.

Remove jars from the oven and attach the lids.  This will seal in the moisture as they cool.  Once jars are cooled, remove the lids and spoon icing over the top.  Serve and enjoy!

**I used 16oz canning jars which I purchased at Target.  I have also seen these at Albertson's.

Cake recipe adapted from Allrecipes

2 comments:

Alison Shoemaker said...

How many jars did this make? Sorry if I just missed it, but I didn't see it in the recipe! Thanks!

kSk said...

I think I got 6-7 jars out of it. Only fill them halfway or a little less as they will rise some. Then top with icing!