A coconut milk and curry flavored carrot cake in a jar
Boil the jars for several minutes. Place on a towel to dry but do not wipe.
Boil the rubber joint as well and let dry.
Preheat the oven to 180° C
Peel and grate the carrots. Place in a bowl with the spices.
Melt the butter and add the carrots, cook for 5 minutes.
Mix all of the ingredients in a bowl, add the carrots and season with salt and pepper.
Butter the inside of the jars and fill up halfway with the cake batter.
Par bake without the lid at 180° C for 20 minutes. Let cool.
Place the lid with the rubber joint and sterilise at 100° for 45 minutes.
«Canning is easy but mind the cooking times, they are important. Use a timer!»