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Cardamom Carrot Cake in a Glass Jar

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Yield: 1 1x


  • 1/2 cup (120g) brown sugar
  • 2 eggs
  • 2/3 cup (90g) all-porpose flour
  • 1 TL Backpulver
  • 1/2 cup (60g) hazelnuts, chopped
  • 3.5 oz. (100g) carrots, grated
  • 1 pinch of cardamom
  • 1 vanilla pod
  • 1 pinch of salt
  • (60g) butter, melted
  • confectioner’s sugar for dusting


  1. Preheat the oven to 350˚F (175°C). Grease the heatproof jar. In a small bowl mix flour with baking powder, cardamom and salt. Melt the butter and set aside.
  2. Chop the hazelnuts coarsely. Grate the carrots. Slice the vanilla pod and scrape out the seeds. In a large bowl beat brown sugar and eggs until light and fluffy. Add flour, melted butter and the seeds from the vanilla pod. Mix until just combined. Add chopped hazelnuts and carrots and fold in. Fill into the glass jar and bake for 40-45 minutes or until a skewer inserted in center comes out clean. Dust with confectioner’s sugar.


  • Enough for one big heatproof jar 25 fl oz.