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Serves 8

These Carrot Cake Jars are everything you love about traditional carrot cake—moist, spiced, and topped with creamy frosting—packed into a convenient, low-carb, gluten-free treat. Made with almond and coconut flour, natural sweeteners, and warm spices, they’re perfect for holidays, meal prep, or anytime you want dessert without the sugar crash. Bonus: they’re portable, adorable, and totally freezer-friendly!

Ingredients:

For Cake:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ cup milk (whole, almond, or oat) + 1 tablespoon apple cider vinegar
• 4 large eggs
• 3 medium carrots, shredded
• ½ cup allulose or monk fruit sweetener
• 1 teaspoon cinnamon (plus extra for sprinkling on top)
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• ½ teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch of salt

For Frosting:

• ½ block cream cheese (4 oz), softened
• ¼ cup butter, softened
• 1 cup powdered monk fruit sweetener or Swerve Confectioner Sugar
• 2 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a glass measuring cup, combine the milk and apple cider vinegar. Set it aside to curdle, creating a buttermilk substitute.
3. In a small mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ground cloves, and a pinch of salt.
4. In a separate large mixing bowl, blend together the eggs, sweetener, and vanilla extract until smooth.
5. Gradually add the flour mixture to the egg mixture, blending well until the batter is smooth and combined.
6. Fold in the shredded carrots, followed by the buttermilk substitute. Mix until thoroughly combined.
7. Pour the batter into the prepared  9” cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 20 minutes before removing it.
8. While the cake cools, whip the butter and cream cheese together until smooth and creamy. Add the milk and continue to whip until well combined. Gradually add the powdered sweetener, blending until the frosting is smooth and fluffy.
9. Once the cake has cooled completely, cut it into small squares. In each small mason jar or cup, layer pieces of cake followed by a layer of cream cheese frosting. Repeat the layers until the jar is filled, finishing with a layer of frosting.
10. Seal the jars or cover the cups and refrigerate until ready to serve. Enjoy your delicious layered pumpkin cake in convenient, portable servings!

Nutritional Information (Per Jar – 1 of 8 servings)

Estimated based on using almond milk and monk fruit sweetener:

• Calories: ~235 kcal
• Protein: ~6 g
• Fat: ~18 g
• Carbohydrates: ~10 g
• Fiber: ~3 g
• Net Carbs: ~7 g
• Sugar (from carrots only): ~3–4 g
• Sodium: ~170 mg

Note: Nutritional values are estimates and will vary depending on the specific milk and sweeteners used. For the most accurate information, plug your exact ingredients and quantities into a calorie tracking app like Cronometer, Carb Manager, or MyFitnessPal.