Preheat your oven to 325°F (165°C).

Prepare your canning jars by sterilizing them with hot soapy water or your preferred method. Grease the insides with butter, nonstick spray, or coconut oil. Place the jars on a baking sheet for easy filling.

In a large bowl, combine the sugar and oil. Beat in the eggs until the mixture is well creamed.

Stir in the vanilla extract and water, followed by the grated carrots or your chosen ingredient substitution.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the raisins, nuts, or your preferred combination of add-ins.

Carefully fill each jar halfway with the batter, leaving enough space for the bread to rise during baking. Overfilling the jars may prevent them from sealing properly.

Bake the jars on the prepared baking sheet for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and the size of your jars.

Once baked, remove the jars from the oven and wipe the rims clean with a damp cloth. Immediately tighten the lids to seal the jars.

Place the sealed jars back in the warm oven and allow them to cool completely. This will help ensure a tight seal.