Recipes, Desserts

Carrot Cake Cupcake Jars

Cupcake jars may be the world's best invention yet. A perfect multi-layer cake in an adorable little container for parties or to go!

Easter is almost here and it’s time to spring into action! Get your carrot cake fix in these perfect portable portions, perfect to take to your family gathering.

This carrot cake recipe is from a good friend of mine who I met when we lived in Georgia. I loved it so much I asked her to make it for my first son's baby shower! It makes perfect cupcakes or a fabulous sheet cake.

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Layering it into a cupcake jar that my little guys can hold onto is such an adorable new way to present this classic recipe!

Carrot Cake Cupcake Jars Recipe


Dani Meyer


April 9, 2017


June 21, 2018

Prep Time

10 minutes

Cook Time

30 minutes


For the Cupcakes:

  • 1½ cup sugar
  • ¾ cup white flour
  • ¾ cup wheat flour
  • ½ teaspoon salt
  • ½ cup old fashioned oatmeal
  • ¾ teaspoon baking powder
  • 2 ¼ teaspoons baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 2 teaspoons cinnamon
  • 2 teaspoons allspice
  • ¾ cup vegetable oil
  • 1 cup crushed pineapple (with juices)
  • 4 eggs
  • 3 cups grated carrots
  • ½ banana mashed
  • Optional: 1 cup mix-ins or toppings (chopped nuts, shredded coconut, currants or raisins)

For the Frosting:

  • 8 ounces cream cheese, room temperature
  • ½ cup (1 stick) salted butter, room temperature
  • 1 teaspoon vanilla extract 1 cup powdered sugar


For the Cupcakes:

  1. Heat oven to 350 degrees.
  2. In a large bowl combine all dry ingredients, including options, mix really well and set aside.
  3. Add wet ingredients into the dry ones gently and only until everything is damp. Over mixing causes the cake to not raise.
  4. Pour into cupcake pan. Avoid smoothing the top around as much as possible to keep air in the batter.
  5. Bake at 365 degrees for approximately 18-22 minutes (depending on oven), insert a toothpick in the center to check doneness. If the toothpick comes out clean it is done and still very moist.

For the Frosting:

  1. Whip cream cheese until fluffy.
  2. Add butter one tablespoon at a time while mixing.
  3. Add vanilla and powdered sugar.
  4. If frosting is lumpy your butter and/or cream cheese was not at room temperature. Warming frosting in microwave and whipping vigorously can help it come back together.


  1. Slice cupcakes in half. Layer into cups with frosting and desired topping ingredients.

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