Carrot Raisin Bread Mix baked in a Jar

2 2/3 cups sugar
2/3 cup shortening
4 eggs
2/3 cup water
2 cups shredded carrots
3 1/2 cups flour
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup raisins

You will need
6 wide-mouth pint-size canning jars, metal rings and lids.
Don’t use any other size jars. Sterilize jars, lids and rings according to manufacturer’s directions.
Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix.

Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325ºF oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.

Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they’re not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.

Submitted to the Site by Miss Misa

Carrot Raisin Bread Mix Baked in a Jar

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 20 minutes mins

cook timeCook 45 minutes mins

total timeTotal 1 hour hr 5 minutes mins

This old-fashioned quick bread bakes right in six wide-mouth pint jars for a moist, warmly spiced carrot raisin loaf that doubles as a simple homemade gift. Estimated total batch cost is $11.25, or about $1.88 per jar, based on current ingredient prices.

ServingsServings 6 jars

CourseCourse bread, Breakfast, Dessert

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $11.25

Ingredients

1/21x2x

• ▢ 2 ⅔ cups sugar
• ▢ ⅔ cup shortening
• ▢ 4 eggs
• ▢ ⅔ cup water
• ▢ 2 cups shredded carrots
• ▢ 3 ½ cups flour
• ▢ ¼ teaspoon ground cloves
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon baking powder
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 1 cup raisins

Equipment

6 wide-mouth pint-size canning jars

Metal rings

Jar lids

Large Mixing Bowl

Medium Mixing Bowl

Mixer or sturdy spoon

Measuring Cups

Measuring Spoons

Cookie Sheet

saucepan

Instructions

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1. Sterilize the jars, lids, and rings according to the manufacturer's directions. Grease the inside of the jars, but not the rims.
2. Cream the sugar and shortening together in a large bowl.
3. Beat in the eggs and water, then stir in the shredded carrots.
4. Sift together the flour, ground cloves, cinnamon, baking powder, baking soda, and salt in a separate bowl.
5. Add the dry ingredients to the wet mixture and mix until combined.
6. Stir in the raisins.
7. Pour 1 cup of batter into each prepared jar.
8. Place the jars evenly spaced on a cookie sheet.
9. Bake in a preheated 325°F oven for 45 minutes.
10. While the jars bake, bring a saucepan of water to a boil. Remove from the heat and carefully add the jar lids, keeping them hot until needed.
11. Remove the jars from the oven one at a time, wipe the rims clean if needed, place the hot lids on top, and screw the rings on tightly.
12. Let the jars cool completely so they seal.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated at 6 pint jars because the recipe directs you to fill 6 wide-mouth pint-size jars with 1 cup batter each.
Prep time is estimated from active mixing, jar prep, and filling steps.
For best quality, store sealed cooled jars in a cool, dry, dark place and use within 1 month.
After opening, refrigerate and use within 3 to 4 days.
Freeze for up to 3 months for best quality.

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