What a fantastic way to interest little eaters in a healthy and fun dessert! Serving in individual glass jars adds interest and will peak your kids’ curiosity.
This is a CACFP winter and autumn recipe for carrots and local grains.
Cooking and prep level: Basic.
- Prep Time25 min
- Cook Time30 min
- Total Time55 min
- Serving Size1
- HAACP Process2
- 1 cup wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 brown sugar, loosely packed
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup canola oil
- 2 large eggs
- 1 tsp. grated fresh or 1/2 tsp. dried ginger
- 2 tsp. vanilla
- 7.5 oz coarsely grated carrots (about 1 large carrot)
- 1/2 cup applesauce (unsweetened only)
- 1/2 cup chopped walnuts or pecans, or a combination of nuts (optional)
- 12 250 ml (8.45oz) glass jars, Ball or another heat-safe brand
- Preheat the oven to 350°F.
- Butter the insides of 12 250 mL glass jars, or spray them with nonstick spray.
- In a large bowl, stir together the flour, sugar, baking soda, cinnamon, and salt.
- In a smaller bowl, stir together the oil, eggs, ginger, and vanilla. Add the oil mixture, grated carrots, and applesauce to the dry ingredients and stir by hand until almost combined. Add the nuts and dried fruit and stir just until the batter is blended.
- Pour the batter into the buttered jars, filling them half full.
- Bake for 30 minutes, until the tops are springy to the touch and the edges are pulling away from the sides of the jars.
- Cool before serving with forks, straight from the jars. Makes 12.
*Be sure to cool the carrot cakes completely before serving.
For CACFP audited sites this recipe cannot be counted toward nutritional goals and components. Therefore, this recipe is classified as a dessert which is allowable under CACFP guidelines for special occasions, etc.
Carrot Joy in a Jar lends itself to the exploration of alternate ways of cooking and celebrating foods. Though this recipe is only allowable as a dessert, it is a wonderful way to showcase local flour and carrots. Enjoy!