Carrot Cakes in a Jar - courtesy of allrecipes.com

1 1/2 cups all-purpose flour (you could easily get away with making some of this whole wheat)
1 cup sugar (I usually use half white, half brown)
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup canola oil
2 large eggs
1 tsp. grated fresh or 1/2 tsp. dried ginger
2 tsp. vanilla
1 packed cup coarsely grated carrots (about 1 large carrot)
1/2 cup applesauce (sweetened or unsweetened)
1/2 cup chopped walnuts, pecans, raisins, or dried cranberries, or a combination of dried fruit and nuts (optional)
Preheat the oven to 350°F. Butter the insides of 12 250 mL (small ones) glass jars, or spray them with nonstick spray.
In a large bowl, stir together the flour, sugar, baking soda, cinnamon and salt. In a smaller bowl, stir together the oil, eggs, ginger and vanilla. Add the oil mixture, grated carrots and applesauce to the dry ingredients and stir by hand until almost combined. Add the nuts and dried fruit and stir just until the batter is blended.
Pour the batter into the buttered jars, filling them halfway full. Bake for 30 minutes, until the tops are springy to the touch and the edges are pulling away from the sides of the jars. Cool before frosting and serving with forks, straight from the jars. Makes about 12.