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 made this. It is soooooooo good ! For the egg I used an egg white, and 2% milk for the my milk of choice. I also used whole wheat flour, and canned carrots as suggested. 🙂 Thank you so much for this recipe Katie ! I will definitely be making this again when I get a hankering for carrot cake !
Wow, how cool is this? I’m a new visitor, so “Hi”. I came from FoodBuzz. My partner loves carrot cake so I’ll definitely be trying this, and might even get back to you to show how it all went! 🙂
Hi back! 🙂 🙂
I totally tried the pumpkin substitution and have been eating for breakfast for the past two days with Pumpkin Cream Cheese Frosting (vegan). It’s 2 tbs. vegan cream cheese blended with 1 packet Stevia and 1 1/2 tbs. of canned pumpkin. Blend and plop on the cake. OH. MY. GOSH!
Love your blog and just wanted to share a DELISH addition I made to this today! First I added chopped pecans (because EVERYTHING is better with nuts) ;o), freshly ground red wheat flour, 1/2 the sugar called for, and substituted applesauce for the oil. OK, so those were the cake adaptions . . . now for the frosting . . . 1/4 c. coconut oil, 1/2 banana pureed, sweetener to taste. Stir in some coconut and chopped pecans and oh. my. word. Enjoy! :o) It’s seriously a delicious, HEALTHY alternative to german frosting . . .
I made this for a calorie conscious friend of mine (and I myself am a Weight Watcher) and we were shocked that there could be so much delicious cakiness to consume for so few calories/points! We loved it! We topped it with a combo of cream cheese, whipped topping, an stevia. Absolutely incredible! I’m making it for breakfast with my coffee next week!
Thank you for all these wonderful recipes! I’ve been following you on Pinterest for awhile and am going to start making more of your recipes now that I have a new kitchen! Thank you!
Great recipe! I love carrot cake and I am actually about to go to the supermarket to get the ingredients…
I was just wondering, from the nutritional info I’m not 100% sure, is each cake 70 calories then?
thanks!
Wow! Thanks SO much for all the single serving recipes! I tried this one today and LOVEEEEEED it! I just blogged about it!
http://lacreativitedelafille.blogspot.com/2012/05/5-minute-carrot-cake-for-one.html
Fabulous! And thank you for the WW points! Thank you Thank you
I made this for breakfast today. It was so so so yummy! I’m planning to make it again really soon. Thanks for the awesome recipe, and feel free to post any more interesting single serving cake recipes (he he)
this was fabulous! i just made it in 5 minutes and poured it into my mini mini cupcake tins! they tasted great!!!! thanks so much for the recipe!