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:
Thank you for a great recipe. This was delicious, and so quick to prepare! I want another one already :).
Love your site!!!
Ohhhhh this makes me want to break my diet! It looks and sounds yummy!
http://www.lovelypinkdiva.com
I Love carrot cake and so do my kids! 5 minutes! Awesome! Can’t wait to try it!
Thank you! Thank you! Thank you! for including weight watchers points! That’s gonna make my life so much easier! I’ve been using your recipes for my weight watchers diet ever since I saw your chocolate pancake recipe on Skinnytaste! Thanks again!!!
I am a carrot cake lover, chocolate first of course, but carrot cake is up there too!! 🙂
I love your recipes! So delightful!! And…you have TWO on foodgawker today: the carrot cake and the bunny! Good for you! 🙂
Aw thanks, Michele!
I found your blog from Love from the Oven and when I saw the title I ran, yes ran over to your site. I Lurve me some Carrot Cake and to have a single serving recipe has made my little heart skip a beat. I will be following you from here on out cause you had me at Carrot Cake.
🙂 🙂
So happy to meet another carrot-cake lover… seriously, I’m a little scared of people who don’t like carrot cake ;).
Can’t wait to try this!
I hope yesterdays weather didn’t directly affect you! I saw it on the news and it was awful!! We didn’t even get that much rain in Austin.
It was really scary. Unfortunately a lot of my friends lost car and/or house windows. I feel really lucky that all I got was a giant mess of leaves in my front yard.
I don’t think I’ve ever seen my poor dog shake so much :(.
What a timely recipe. First of all, I was already raising my hand when I clicked on your post (the sun was in my eyes and I raised my hand to block it-haha!) and second, I bought a piece of carrot cake at the natural foods market today and it was S-T-A-L-E. Of course, I don’t have any canned carrots, but this stroke of genius has me very excited because the only reason I haven’t made my own carrot cake is that I detest shredding carrots.
I am right there with you! Actually, I think I hate peeling them the most. Such a hassle for lazy girls like me who want their cake right away! 😉
Don’t peel the carrots… The skin is where SO many of the vitamins and minerals are… You just scrub the dirt off. Same with potatoes and other things like that. You want to clean them, but you want the skin on it…
Mashed potatoes, we just do completely wrong in most cases. Most people peel the potatoe, throw the skins away, boil the potatoes, dump the water and eat the inside. If anything, we should be drinking the water (infused with vitamins and minerals) and dumping the inside of the potatoes, lol. 🙂
For boiling carrots, you only want to use a little water so you can use that water in the recipe and keep all the minerals and vitamins.
Hey! Every time a dessert craving kicks in, I always make something from your blog. Usually the cookie ball pops (my husband LOVES them too!!). He loves carrot cake, so he will most likely like this recipe.
I think the next thing I’m gonna try is your cake batter donuts with your hot chocolate butter as a frosting!!! YUM
Aw that really makes me happy… I hope he likes the cake too!
Can you recheck the Nutritional Info (particularly the fat grams) on this one? The recipe calls for 1T of “oil of choice” – most oil you would use for a recipe like this (peanut, safflower, …) is ~13g of fat per T, yet your nutritional content has only 0.5g of fat in a half-recipe. Something seems off there….
Love all the creative ideas you publish – great blog!
Dave, read some of the other comments. Her nutritional info is correct, and she’s answered your question about a thousand times already!
Hi Dave,
As I told the other reader, the calculations aren’t off: From what I’ve seen in cookbooks, it’s standard practice when calculating nutritional info to use the lower of the two items if two are given (such as with the oil and milk). This cake is perfectly delicious regardless of which option you choose to use.
Sorry for the confusion!