Carrot Cake In A Mug
This carrot cake in a mug recipe can be both dairy free and egg free. Top it with cream cheese frosting and serve as a delicious healthy dessert or snack!
Servings: 1 mug cake
Ingredients
- 1/4 cup flour (30g) (or here's a Keto Carrot Cake)
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 2 tbsp sugar or sugar free xylitol (24g)
- 3 tbsp cup carrot puree (jarred or steamed from fresh) (45g)
- 1 tbsp water (15g)
- 1 tbsp oil or almond butter, or additional water (15g)
- 1/4 tsp pure vanilla extract
Instructions
- 1. Grease a small mug or two small ramekins well.
- 2. If baking in the oven instead of a microwave mug cake, preheat the oven to to 350° Fahrenheit (176° Celsius).
- 3. Stir dry ingredients in a cereal bowl or directly in the mug. Then stir in wet ingredients until evenly mixed.
- 4. Microwave on high until soft and fluffy. Time will vary based on wattage. Mine takes around 2 minutes. Or bake in an oven safe dish for 15 minutes or until cooked through the center.
- 5. Enjoy hot out of the mug, or allow the cake to cool before going around the sides with a knife and popping onto a plate.
- 6. For a fun double layer carrot cake in a mug, slice through the middle and frost with cream cheese frosting (recipe included above). Garnish with shredded carrots, chopped walnuts, and raisins if desired.
Video
Notes
For a larger cake, be sure to try this Vegan Carrot Cake.
Nutrition
Serving: 1mug cake | Calories: 120kcal | Carbohydrates: 22g | Protein: 5.5g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 240mg | Potassium: 265mg | Fiber: 5.8g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg