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 just whipped up one of these guys and it was spot-on! I used 2 Tbsp of egg beaters and coconut milk (no oil). My success with the texture of mug cakes has been a bit spotty, so i opted for the oven. i divided it into 2 ramekins and they tool about 18 minutes, plus 20 minutes of cooling time. It ended up moist and very cake like! I went for some Greek yogurt mixed with vanilla and powdered sugar for frosting. Totally satisfied my cravings! I’ve made 5 CCK recipes in the last week or so, and I must say I’m hooked. Thanks, Katie!
Would it be possible to do it flourless? Subbing in chickpeas? Have you tried that? I’m really curious if it would work. Please let me know! I’m dying to find a way to do some fast, single-serving desserts without flour!
Wow! totally tasty & easy; my picky 7 yr old declared this his favorite dessert : )
I subbed apple sauce for the oil, flax for egg, pumpkin instead of carrot, and I used coconut sugar. It came out the consistency of a mousse or cobbler instead of a cake, but it was amazing. Next time I will add raisins and zap it for maybe 15 seconds longer in the ‘wave. Perfection once again Katie!
Cassandra, I just noticed your post & you might want to try flax meal or almond meal instead of traditional flour. I used almond and it came out great but I sub in flax often in many recipes and it usually works well. If you try it let us know!
These cupcakes are amazing! I’ve made them all for my mom and this was definitely her favorite one!
Made these at a friend’s house yesterday, and she didn’t have flour. (I know, what?) So we ended up making our own oat flour and using frozen (and then steamed) carrots. SO DELICIOUS. We made several each and ate with vanilla ice cream….it was absolutely fantastic.
This was really good! I used the flax, milk and coconut oil, and I used 1/3 cup of fresh grated carrot. Because I used a fresh carrot, I had to add a little more almond milk (maybe another tablespoon or so). I also went with just the 1.5 T brown sugar and then a half a packet of stevia. It was delicious!
Now you really struck the right “chord.” THANK YOU!!!! I am not a chocolate lover and this IS my favorite.
Hi, Katie.
I am going to make this little carrot, but i have a question. Would coconut oil work? Also, can i cream coconut oil in its solid state just like butter if i’m using it in a recipe that calls for that? I have just purchased coconut oil for the first time ever and have been wondering about that…
Thanks,
Sharon
http://www.thequarterinchshop.etsy.com
Coconut oil will work. I would melt it completely first.
I love your blog and finally got to try some recipes this weekend! I made the carrot cake in cupcake tins because I don’t have ramekins. I’m not sure if I put too little in the cupcake tins but they seem really dense. Does the density depend on the type of flour you use? I used whole wheat flour… They’re delicious tasting just not as fluffy looking as yours!i hope you have some advice!
Read the recipe again. The recipe doesn’t call for whole wheat flour.
This was fantastic! I doubled the recipe and it made one small little mini-loaf bread pan that I baked in the oven. Then I liberally frosted with your healthy cream cheese frosting and no one was the wiser (except me!). Just perfect for a small family dessert without all the leftovers. I have been so happy making the recipes on your site these last few months since I found you. Thank you for sharing!
I made a larger version of this for my dad’s birthday. I just multiplied all the ingredients by 4 and it made about a 6 inch cake. I put a crumb topping on it. My parents really liked it and so did I! Although I would have used less sugar if I was making it for myself. It was a bit too sweet. Thanks CCK!
I made this with apples instead and added ginger, cloves & allspice plus raisins. It got rave reviews 🙂
I really can’t get this… How can you get it to so little calories? When I counted, it was in abput 300 calories for the whole recipe, and that’s so much more!
Anyway, it taste super good, eventhough I baked it 15 minutes more:)
But please, why do I get the calories so high?
Do you think that using WW pastry flour would also work?
Looks gorgeous! And your timing couldn’t have been more perfect – February 3rd is Carrot Cake day! 😀