Carrot cake cupcakes on the go

This simple recipe is easy enough to carry around and makes the perfect gift. You could give it away in a Christmas basket, teacher's gift or even as a fresh sweet treat to take on a plane. Because it's fall, we made a traditional cinnamon-spiced carrot cake and layered it with whipped cream cheese frosting. This is the perfect on-the-go fall treat!

Carrot cake cupcakes on the go recipe

Yields 8 cakes

Ingredients:

• Favorite carrot cake recipe (one that will make 24 cupcakes)
• Cream cheese frosting

Directions: 

1. Make 24 cupcakes and let cool.
2. Using a clean Mason jar, add a cupcake or two on the bottom of the jar. Depending on the size of the jar you use you can make two or three layers of cupcake. If you use a wide-bottomed jar you will have to take two cupcakes and break them to fit perfectly on the bottom.
3. Add a layer of cream cheese frosting, add another cupcake (break up if easier ) and top with cream cheese frosting. To turn this delicious dish into a treat on the go just screw on the lid.

*Note: If you want to keep the cupcakes whole, the best jar size to use is a 12-ounce quilted Mason jelly jar. This will make three very pretty layers.

Cream cheese frosting recipe

Yields about 2 cups

Ingredients:

• 1 (8 ounce) block cream cheese, room temperature
• 2 ounces unsalted room temperature butter
• 1 teaspoon vanilla extract
• 9 ounces powdered sugar
• 1/2 teaspoon cinnamon

Directions:

1. In the bowl of a mixer, blend cream cheese and butter until smooth and combined.
2. Add in vanilla extract and cinnamon, and continue mixing.
3. Slowly add in powdered sugar and mix until smooth.
4. Put frosting into the refrigerator for 15 minutes before using.

More on-the-go treat recipes

Mason jar pumpkin cupcake recipe
Creamsicle cupcakes in a jar recipe
Firecracker cupcakes in a jar recipe