For the cake:
1 cup flour, sifted
1 cup sugar
1/2 cup vegetable oil
1 tsp baking soda
8 tbsp crushed pineapple
1/2 cup chopped walnuts (optional)
1 cup peeled and shredded carrot
1/2 cup shredded coconut
1 tsp vanilla
1 tsp cinnamon
4 x 500ml mason jars, or 8 x 250ml
For the frosting:
1/2 cup cream cheese
1/4 cup butter, softened
icing sugar to taste
1. First you'll want to sterilize your mason jars. Bring a stock pot filled with enough water to cover the mason jars and set it to boil. The jars will probably try to float when you put them in, the trick I found was to fill them a bit with water. Put the lids in as well. Let them sit in the boiling water for at least 10 minutes, then you can take them out and dry them.
2. Preheat oven to 350F. Beat the eggs and the oil together until mixed evenly. Add in the sugar and mix well.
3. Blend in flour, baking soda, vanilla and cinnamon. Then add the carrots, coconut, pineapple and walnuts. Mix well.
4. Grease the jars with oil. I used a paper towel dabbed with some vegetable oil and wiped the insides of the jars. Fill the jars half-full with the carrot cake mixture. Place them on a cookie sheet and bake for 45 minutes. If you use a smaller mason jar, check your cakes around 30 minutes or so.
5. Meanwhile, prepare your frosting: beat the butter and the cream cheese until smooth. Add the icing sugar in 1/2 cup increments and taste as you go. Set aside in the fridge until ready to use.
6. When your carrot cakes are done, ensure they are cooked through by checking with a toothpick.
7. Let the cakes cool , and frost with cream cheese icing. Makes a great gift!
Recipe & photo courtesy of Oh So Very Pretty