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Carrot Cake In A Mug

A single serving carrot cake mug cake that's perfect for an easy Easter dessert.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Yield 1 mug cake


  • 1/4 cup spelt, white, or gf all purpose flour (or here's a Keto Mug Cake)
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/8 tsp each: baking soda and salt
  • 1 1/2 tbsp sugar (unrefined or xylitol if desired)
  • pinch uncut stevia, or 1 additional tbsp sugar
  • 1/3 cup canned carrots, drained (or steamed carrots, peeled)
  • 1 tbsp milk of choice
  • 1 tbsp oil or almond butter, or additional 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. Frosting recommendations are listed above in this post.
    View Nutrition Facts


For a larger cake, be sure to try this Vegan Carrot Cake.

Nutrition Information

Calories: 70kcal