Canned Carrot Cake

Submitted By: Linda Murray


  • 1 1/2 cups self-rising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 2 cups carrots, grated
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 3/4 cup nuts, chopped (optional)
  • 1/2 cup raisins (optional)
  • Instructions

    Wash and dry four wide-mouth pint-size canning jars with seals and rings. Grease the inside of each, being careful to not get any on the top where the seal goes.

    Preheat oven to 325°. In a small bowl, mix flour, cinnamon, and salt; set aside.

    In a large bowl, mix eggs, carrots, oil, and sugar. Add dry ingredients and mix well. Add nuts and raisins if desired.

    Pour batter equally into the four prepared canning jars. They will be slightly over half full. Place jars on a cookie sheet and bake for about 45 to 55 minutes or until a cake tester comes out clean.

    Remove only one jar at a time and place seal on top, tighten ring, and set aside to cool. As the jars cool, the lids will seal. If for some reason a jar does not seal, just cool completely and freeze until ready to use.

    When you are ready to serve your cakes, just pop the lid, place on a plate, and slice.
    Serve plain, with whipped cream, or frost with your favorite frosting.