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Carrot Cake In A Mug

Carrot Cake In A Mug – 

mini carrot cake

Raise your hand if you like carrot cake.

Jump up and down if you’d like a single-serving carrot cake in a mug that takes less than 5 minutes to make and is so healthy you can eat the entire recipe in one sitting.

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Yes, you really can.

mini carrot cake

Of course you’ll want frosting.

I used this recipe: Healthy Cream Cheese Frosting.

Carrot cake is nothing without frosting! Alternatively, you can use vanilla frosting, peanut butter, or whatever your carrot-loving heart desires. It should be no surprise to you that my own carrot-loving heart often desires coconut butter. Slice the cake–or cakes–in half and then slather on that frosting!

mini carrot cake

Oh, um, and you can stop jumping up and down now.

People at work will start to think you’re crazy…

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A "single serving" carrot cake recipe with over 51,000 repins that can even be made in your microwave and is secretly good for you?! Recipe here: https://chocolatecoveredkatie.com/2012/04/03/five-minute-carrot-cake-for-one/

A “single serving” carrot cake recipe that can even be made in your microwave and is secretly good for you – it can’t get much better than that!

As seen on Buzzfeed - a single serving carrot cake mug cake / can be made in the microwave, & less than 150 calories. Full recipe: https://chocolatecoveredkatie.com/2012/04/03/five-minute-carrot-cake-for-one/ @choccoveredkt

 

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Carrot Cake In A Mug

  • 1/4 cup spelt, white, or Bob’s gf flour
  • just over 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • optional 1/2 tsp ener-g or 2 tsp flaxmeal, to help it rise more
  • 1 1/2 tbsp sugar, unrefined if desired, or xylitol for sugar-free
  • pinch uncut stevia OR 1 more tbsp sugar
  • 1/3 cup canned carrots, drained (or steamed carrots, peeled) (For a variation, sub with 1/4c pureed pumpkin) (60g)
  • 1 tbsp milk of choice
  • 1 tbsp oil OR more milk of choice
  • 1/4 tsp pure vanilla extract

Carrot Mug Cake Recipe: In a small bowl, mix dry ingredients (not carrots). If you have a blender or Magic Bullet, mix all wet ingredients and blend. (For those without a blender, simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet, and stir.  Pour into greased ramekins or a little dish or mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves 1-2. Scroll to the end of this post for a frosting recommendation.

View Carrot Mug Cake Nutrition Facts

 

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More About The Cookbook

 

 

4.85/5 (13)

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Published on April 3, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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329 Comments

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  1. Pamela Porter says

    I haven’t had an opportunity to try this & it sounds wonderful. I’m in your corner when it comes to cream cheese frosting; however, in an attempt to save calories during the holidays, I’m going to experiment with butter, coconut, pecans & serve it warm. Wish me luck!

  2. JDignum says

    This looks great. All the options are nice, and the substitution for pumpkin is also extremely appealing. I’ll be making this ASAP. Yummmm-o! You have great recipes and ideas. Thank you.

    5/5

    5/5

  3. Joy says

    Have you ever tried using potato starch in place of flour in any of your recipies? I thought I might try the carrot or zucchini muffins for Passover, but they would have to be made without flour.

  4. kaitlyn rucks says

    Best carrot cake in a mug ever had and loved the frosting it was so good i will give this 5 stars. 🙂

  5. Johnny says

    Great tasting carrot mug cake. I added raisins and chopped walnuts. (the way my mom used to bake them). It was a taste of heaven. I will add this to my list of Favorite Mug Cakes.

  6. Ekaterina says

    Recipe is amazing! But I used 1/3 cup of finely grated fresh carrots, one more 1 tbsp of milk and 1 tbsp of orange juice! It was the best carrot cake in my life, better than non-vegan versions. I’ve just started baking vegan goods:)

  7. Regina says

    Thank you for posting these delicious, easy recipes. I did the funfetti cake, but used peacans instead of sprinkles, and the carrot cake. Both were excellent. I’m trying the pumpkin cake tonight. The funtetti was quick to put together. The carrot took longer but was worth it. Thanks again

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