Monday, January 4, 2010

Carrot Cake in a Jar



Makes a great gift
Impressive but easy
Any flavor cake can be used,
for Christmas I used a White
Chocolate Cranberry cupcake
(craisins in jar replace coconut)
I found the jars at
The Container Store


Directions:
Bake Carrot Cake in large cupcake pans.
My recipe yields about 32 lg cupcakes.
Layer in clean & dry jars:
1/8 c coconut
1 cooled cupcake
Pipe cream cheese frosting onto cupcake
Top with small piece of pineapple, coconut or ground pecans, if desired.
Top jar with seasonal sticker or label, if desired.

1 comment:

Roni said...

These are so attractive AND delicious! Martha Stewart-look out-you have some stiff competition! What a fun favor, Beth! Thanks!