Carrot Mug Cake
Why will you love this carrot mug cake? Because it’s ready in minutes! And it’s a fast version of my egg-free carrot cake, except you cook it in the microwave. In a mug. It’s so simple!
You can question several things about me, but never my passion for all things carrot cake! All you have to do is try my carrot cake energy balls, and you’ll know the love is real!
But this carrot mug cake? It’s taking this passion to a whole new level Because now I can make a healthy carrot cake in minutes!
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Flour — I used whole wheat flour to keep it healthy, but you can substitute all-purpose flour.
- Sugar — We’ll add just enough brown sugar to keep it sweet, but not too much. You can substitute granulated sugar.
- Baking powder — A small bit of baking powder is all we need to make it light and fluffy.
- Spice — We’ll use pumpkin pie spice mix to add all the best flavors. You can substitute ground cinnamon, but you should also add a pinch of ground nutmeg and ginger.
- Nuts — This is optional, but a spoonful of finely chopped walnuts adds texture and flavor.
- Carrot — The star of the show, we’ll add some grated fresh carrot to the batter.
- Vanilla — A little bit of vanilla extract enhances the already fantastic flavor.
- Vegetable oil — You can use canola, olive, or melted coconut oil.
- Vinegar — We’ll add a bit of apple cider vinegar to create a soft cake. You can substitute white vinegar or lemon juice.
How to Make Carrot Mug Cake
- Using a 12-ounce mug, add the dry ingredients from the flour to the chopped nuts and stir to combine.
- Create a well in the middle of the flour mixture. Pour in the grated carrots, vanilla, vegetable oil, water, and vinegar.
- Stir the wet ingredients, then gradually incorporate the flour mixture to create a batter.
- Cook in the microwave for 60 to 90 seconds (depending on your microwave) until the center of the cake is set.
- Let the mug sit in the microwave for a minute or two to cool.
- Serve your mug cake as is, or add your favorite toppings (see below).
Healthy Carrot Cake for One
I love making this single-serve carrot cake because it’s healthy and ready in minutes! Here are the reasons I call this a healthy dessert:
- Whole grain — Whole wheat flour adds fiber and other essential nutrients.
- Minimal sugar — makes it sweet enough to enjoy but not too sweet.
- Egg-free — You can make all your mug cakes egg-free, just like this one!
- Carrots — As you know, carrots are loaded with healthy nutrients, such as beta-carotene.
Mug Cake Cream Cheese Frosting
Your mug cake will taste just fine as is, but you can dress it up with some delicious toppings. If you’d like to add a single spoonful of cream cheese frosting, here’s how to make it:
- 1 tablespoon dairy-free cream cheese
- 1 tablespoon vegan butter
- 1/4 cup powdered sugar
Mix these ingredients together to create a frosting. Then drizzle it over your carrot mug cake!
Don’t want to make frosting? You can use store-bought cream cheese frosting (many of them are dairy-free!). Alternatively, sprinkle the cake with powdered sugar to add sweetness to every bite.
Frequently-Asked Questions
Why is my mug cake soggy?
If your mug cake is soggy, it is not done all the way. Return it to the microwave and cook it in 15 to 20-second increments until it is done.
Can I bake a mug cake?
Most mug cakes are made in the microwave, but you can bake them in the oven. Be sure to use an oven-proof mug. Then bake it at 350°F/175°C for 20 to 25 minutes, until a toothpick inserted in the center comes out mostly clean.
Storage Tips
Didn’t eat all your mug cake? it’s ok! Cover the top with plastic wrap, foil, or a silicone mug top. Then refrigerate the cake for 3 to 4 days for the best flavor and texture. I recommend removing the covering and popping it back in the microwave for 10 to 20 seconds before serving.
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Carrot Cake Mug Cake
Ingredients
- ¼ cup whole wheat flour (substitute all-purpose flour_
- 1 ½ tablespoons brown sugar (substitute granulated sugar)
- ¼ teaspoon baking powder
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon finely chopped walnuts
- 2 tablespoons grated fresh carrots
- ½ teaspoon vanilla extract
- 1 tablespoon vegetable oil (canola or melted coconut oil)
- 2 tablespoons water
- 1 teaspoon apple cider vinegar
- Toppings: Chocolate chips, peanut butter, almond butter, etc.
Instructions
- Using a 12-ounce mug, add the dry ingredients from the flour to the chopped nuts and stir to combine.
- Create a well in the middle of the flour mixture. Pour in the grated carrots, vanilla, vegetable oil, water, and vinegar. Stir the wet ingredients, then gradually incorporate the flour mixture to create a batter.
- Cook in the microwave for 60 to 90 seconds (depending on your microwave), until the center of the cake is set.
- Let the mug sit in the microwave for a minute or two to cool. Then serve your mug cake as is or add a dollop of coconut whipped cream, vegan cream cheese frosting, or even a sprinkle of powdered sugar.
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Notes
- Cook for 60 Seconds — Many mug cakes will be done at this point, especially if your microwave falls within the average 800 to 1200 watts.
- Check for Doneness — If your cake has a little dome, or you can press your finger gently on the top and it springs back, your mug cake is done.
- If you need to Cook it Some More — If your mug cake is not quite done yet, cook it for 15 more seconds. Check it again and repeat until it’s done.
Easy Cream Cheese Frosting
1 tablespoon dairy-free cream cheese 1 tablespoon vegan butter 1/4 cup powdered sugar.The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.