How To Make Carrot Cake Jars
These carrot cake jars are an easy, fun Easter treat that kids can make. Made with store-bought carrot cupcakes, buttercream icing, and chocolate, this Easter dessert can be enjoyed by both kids and adults, making it the ultimate Easter party dessert.
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This Easter dessert is packed with that delicious carrot cake flavor, crunchy pecans, and rich chocolate. They are a feast for both your eyes and your stomach. These carrot cake jars are great choice for an Easter dessert because they take the classic carrot cake to the next level.
I love to place these carrot cake jars on an Easter party dessert board with my strawberry funfetti bunnies, my chocolate bunny spoons, and my chewy Easter cookies. Guests can graze the board and choose the Easter dessert they’d like.
I always include small bites and big bites on my dessert board – that way, my party guests can choose if they’d like to eat a small cookie, pop a funfetti bunny in their mouth, or grab a spoon and eat carrot cupcakes in a jar. All of the desserts I include are pretty easy to eat and don’t make a huge mess (which is a win for guests because they don’t get messy and for me because I have less to clean up).
How To Make Carrot Cake Jars
Ingredients
- 12 carrot cupcakes (homemade or store-bought)
- 16 ounces of white buttercream
- 1 cup of raw or toasted pecans
- Orange gel food coloring
- 3 ounces of green melting chocolate
Equipment
- Piping bags
- Cake Jars
- Microwave safe bowls
- Medium size mixing bowl
- Spatula
- Parchment Paper
How To Make This Easter Treat
Toast The Pecans
1. If you have raw pecans, toast them in the oven at 350 degrees for 8-10 minutes. Once the pecans are cool, chop them in to small pieces and set them aside for later.
Melt The Chocolate
2. Place the green melting chocolates in a microwave safe bowl and heat them at 30 intervals until the chocolate is liquid and smooth.
3. 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.
4. Sprinkle some of the pecans on the green chocolate and let it dry for 8-10 minutes. Do this for each jar.
Pipe The Fronds
5. Place the remaining green chocolate in a piping bag, secure the ends, and cut a small hole on the tip. If necessary, reheat the chocolate for 30 seconds to 1 minute.
6. 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.
7. Let them sit for 5-8 minutes to solidify.
Dye The Buttercream
8. Put the buttercream in a mixing bowl, add 3 drops of orange gel color, 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.
Assemble The Carrot Cake Jars
9. Grab your jars, cupcakes, orange buttercream, pecans, carrot fronds and put them all in one place to make the jars easier to assemble.
10. Place a cupcake in a jar, then pipe some of the buttercream on top of the the cupcake.
11. Sprinkle some of the toasted pecans on the buttercream.
12. Add another cupcake in the jar and add more pecans on top of the second cupcake.
13. Next, pipe the buttercream on top in a swirl.
14. Place the frond in the top of the buttercream to complete the carrot. Repeat the steps above for each jar.
Important Notes For These Carrot Cake JArs
Storage: To store these jars you can place the tops on them and place them in the fridge for up to 4 days.
Cupcakes: This recipe is created using 12 regular size cupcakes. If you get jumbo cupcakes you can break them in half instead of using 2 cupcakes per jar.
Substitution: This recipe can be substituted with cream cheese frosting to add layers of flavor.
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How To Make Carrot Cake Jars
These carrot cake jars are made with carrot cupcakes, buttercream icing, toasted pecans, and chocolate. They are the perfect Easter dessert for Easter parties and Easter dinner.
- Total Time55
- Yield6 jars 1x
Ingredients
- 3 ounces of green melting chocolate
-
- 12 carrot cupcakes (homemade or store-bought)
-
- 16 ounces of white buttercream
-
- 1 cup of raw or toasted pecans
- 3 ounces of green melting chocolate
Instructions
If you have raw pecans toast 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 and 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.
Next, 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!
Notes
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 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.
- Prep Time: 20
- Making the Jars: 35
- Category: Dessert
