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Carrot Cake in a Jar
Posted By Jody Smith On April 6, 2014 @ 8:00 am In Five Ingredients or Less,Most Popular Posts,Recipes | Comments Disabled
5 simple ingredients make this carrot cake quick and easy to prepare. Baking it in a little mason jar is an extra pretty way to serve it up to guests for an Easter dessert. Individual jar desserts are popular right now, besides being cute they make for a great portion size. Batter can be made ahead of time, portioned into jars, and baked when you are ready to eat. The cake is sweet and moist with a slightly crunchy top, delicious on its own or topped with a spoon of cream cheese.
¾ cup brown sugar
¼ cup and 1 Tbsp. coconut or vegetable oil
¾ cup flour
¾ cup carrots, shredded
Preheat oven to 350 degrees.
Combine brown sugar, oil, flour and eggs until well mixed.
Fold in shredded carrots.
Oil sides and bottom of 4 small 4 oz. mason jars well.
Fill to 1/4 ” from top with batter.
Bake for 20-22 minutes until top is golden brown and a toothpick inserted into center comes out clean.
Serve warm with a dollop of ice cream, cool whip or cream cheese frosting.
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