Spring in Every Bite: Individual Carrot Cake Jars
Spring has sprung, and what better way to celebrate than with a dessert that’s as cute as a bunny’s nose and as sweet as a spring breeze? Imagine biting into layers of moist carrot cake and creamy buttercream frosting, all nestled in a charming little jar. These individual carrot cake jar desserts are not only delicious but also come topped with frosting that looks like adorable little carrots—perfect for fooling your garden-loving friends! Whether you’re hosting a garden party or just want to treat yourself, these delightful jars are sure to put a spring in your step and a grin on your face. So grab a spoon and dig in; after all, you can’t be sad when you’re eating cake that looks this cute!
Why this recipe is great:
- These are super cute and easy to make!
- Perfect for spring, Easter dessert, or just a delicious treat!
- Use premade cupcakes and frosting to make the process even easier.
- No one will be able to resist them!
Carrot Cake Jars
Equipment
- Piping Bags
- Cake Jars
- Microwave safe bowls
- Medium Size Mixing Bowl
- Spatula
- Parchment Paper
Yields: 6 Jars
Prep time: 20 minutes / Idle time: 15 minutes
Total time: 55 minutes
Ingredients
- 12 Carrot cake cupcakes (baked or store bought – homemade recipe here: carrot cake cupcakes)
- 16 Ounces white buttercream or cream cheese frosting (store bought or homemade – homemade recipe here: buttercream frosting)
- 1 Cup of raw or toasted pecans
- Orange food gel color
- 3 Ounce green melting chocolate or candy melts
Instructions
If you have raw pecans toast them, by putting them in the oven on 350 degrees for 8-10 minutes. Once the pecans are cool chop them in to small pieces and set them aside for later.
Place the green chocolate melts in a microwave safe bowl, heat them in 30 intervals until the chocolate is liquid and smooth.
Dip the opening of the jar into the chocolate. Let the excess drip off the jar and then turn the jar upright and tap the bottom 1-3 times so the green chocolate creates a drip effect.
Sprinkle some of the pecans on the green chocolate and let it dry for 8-10 minutes. Do this for each jar.
Place the remaining green chocolate in a piping bag, secure the ends and cut a small hole on the tip.(you may have to heat the chocolate again for 30 seconds-1 minute)
On a sheet of parchment paper, create carrot fronds by piping a 2-2 1/2 inch straight vertical line and the pipe 2- 3 short horizontal lines coming from the original line.
Let them sit 5-8 minutes to solidify.
Put your buttercream in a mixing bowl, add 3 drops of orange gel color to the buttercream and mx until it’s all completely orange. Then put the buttercream in a piping bag and secure the end. Cut a medium size hole in the tip.
Grab your jars, cupcakes, orange buttercream, pecans, carrot fronds and put them all in one place to make the jars easier to assemble.
Place a cupcake in a jar, then pipe some of the buttercream on top of the the cupcake.
Sprinkle some of the toasted pecans on the buttercream.
Add another cupcake in the jar, add more pecans on top of the second cupcake.
Now Pipe the buttercream in swirl, on top of the pecans and cupcake.
Place the frond in the top of the buttercream to complete the carrot. Repeat the steps above for each Jar.
Serve and Enjoy!
Note:
- To store these jars you can place the tops on them and place them in the fridge for up to 4 days.
- This recipe is created using 12 regular size cupcakes, if you have jumbo cupcakes you can just break them in half instead of using 2 cupcakes per jar.
- This recipe can be substituted with cream cheese frosting to add layers of flavor.
FAQ
Can I use store-bought carrot cake cupcakes for this recipe?
Absolutely! Whether you whip up a batch of homemade carrot cake cupcakes or grab some from your favorite bakery, this recipe will be equally delicious. The key is to have fun and enjoy the process.
Do I have to make the frosting from scratch?
Not at all! While homemade frosting can add a special touch, store-bought frosting works perfectly fine. The goal is to keep things simple and tasty, so feel free to use whichever option you prefer.
How do I get the frosting to look like carrots on top?
To create the carrot look, use a piping bag with a small round tip or a ziplock bag with the corner snipped off. Pipe the orange frosting in a slightly domed shape on top of each jar. Place the candy carrot tops in the top of the frosting.
Can I make these cupcakes ahead of time?
Yes, you can! Carrot cake cupcakes can be baked a day or two in advance and stored in an airtight container. Assemble and frost them them the day before or just before serving to keep the frosting fresh and vibrant.
