Carrot Cake Mason Jars

Ingredients:

2 Cups Flour

2 Cups Sugar

2 Teaspoons Baking Soda

2 Teaspoons Cinnamon

1 Teaspoon Salt

4 Eggs

11/2 Cups Vegetable Oil

3 Cups Grated Carrots

2 8-Ounce Packages of Cream Cheese

1 Stick Butter, Room Temperature

1 Pound Powdered Sugar

1/2 Cup Brown Sugar

1 Teaspoon Vanilla

Instructions:

Preheat oven to 350 degrees.

In a large mixing bowl, combine the Carrots, Flour, Sugar, Baking Soda, Cinnamon and Salt. Give it a quick whisk (I like to use a fork for this)!

Add in the Eggs and Oil. Combine. Mix until combined.

Spray the insides of jars with non-stick cooking spray. Add 2 cupcake scoops of batter to each jar. (about halfway up). Clean off rims and edges.

Place jars on a rimmed cookie sheet and bake in the oven until golden brown on top and a toothpick comes out clean. Approximately 20-25 minutes.

Take it out of the oven and cool.

Place all frosting ingredients in a large bowl and beat with an electric mixer.

Start out on a low speed until combined, and then beat on a higher speed until smooth and creamy. Add more Powdered Sugar if needed. Garnish each jar with a swirl of frosting. Enjoy!