A soft, fluffy, delicious, and single serving carrot cake in a mug recipe. It’s the perfect easy dessert for Easter, or for any other day too!
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.
Yes, you really can.
Of course you’ll want frosting.
I used the frosting written out in my recipe for Keto Carrot Cake.
Carrot cake and frosting are meant for each other.
Alternatively, you can use vanilla frosting, Coconut Whipped Cream, almond butter, Vegan Cream Cheese, 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 slather on the frosting.
Oh, um, and you can stop jumping up and down now.
People at work will start to think you’re crazy…
A single serving carrot cake recipe that can be made in your oven or microwave and is secretly good for you. It can’t get much better than that!
Also try this chocolate Brownie in a Mug
Carrot Cake In A Mug
Ingredients
- 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
Instructions
- 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
Notes
Reader Favorite Recipes:
i love carrot cake, but the frosting on it is what totally makes it for me!! your single lady recipes are awesome – love them!
Haha I saw the title of this post and literally said out loud: “God bless you.” I am excited to try this one!!!
I’m so excited for this recipe! I gave up chocolate for Lent and the other night I was really in the mood for a mug cake, but all of the recipes I had for mug cakes were made with chocolate! This sounds amazing. Can’t wait to try it out!
I LOVE carrot cake … mostly because I love the cream cheese frosting. 😉 I love these mini cakes for one. Having too much cake around the house is always so tempting! 🙂
Carrot cake is my FAVORITE cake!
LOVE carrot cake! This will be a MUST TRY ASAP recipe!
I actually only started loving carrot cake as a vegan. Generally I enjoy the ones I make.
Yesterday I made the peanut butter frosting for the first time and still have some leftovers on hand so I have options! I never would have thought about peanut butter frosting on a carrot cake but I can totally see that working.
It is SO cute. I love the layered look.
Well, we always used to do raw carrot sticks dipped in pb… so why not? 😉
I agree, pb + carrots = something good! I love dipping carrots in pb…….could make that my meal sometimes…
I ADORE carrot cake!!! Love, love, love it! (but only if there are no raisins involved!)
I am TOTALLY with you on the raisins.
Give me all your raisins!!
I love carrot cake – but almost never think to make/eat it. This looks so delicious!
Looks good, I did want to let you know the WW points are not accurate (old points looked at calories, fat, fiber only…new points plus looks at total carbs, fiber, protein, fat and to my knowledge they haven’t released the formula–so you have to use a WW calculator to get the points plus value, whereas the old way you could quickly calculate it yourself). WW it’s probably 2 points plus for 1 serving and 4 points plus for 2 servings…
Oh no 🙁
I was so proud of myself lol (Sad?)
I googled “how to calculate weight watchers points for a recipe” and found the formula you mentioned–the old one. I’ll go edit my post now… thanks for letting me know!
It’s 2.
>.>
*runs away*
2’s better than 5 or 6 or 7 which what one usually runs at per slice
Thanks for mentioning WW points. I would love to make some of these, but have no idea how to figure the points. I know Katie doesn’t include ingredient percentages to calculate. Is there a way that you do it?
Thanks, I just saw on the Pumpkin Cupcake recipe that there is a nutritional value. Will all of your recipes have this in the future?
They all have had it listed since at least the beginning of this year 🙂