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:
Okay, let me just tell you that I’m ridiculously obsessed with this…I’ve literally been making the pumpkin version almost every day. I actually have been using old fashioned oats instead of flour, applesauce instead of oil, and only one tablespoon of brown sugar (plus no regular sugar), so it’s been an awesome healthy breakfast/snack/dessert with a nice slab of almond butter in between! The only downside of using oats is it takes a LOT longer to bake, but it’s totally worth it. Thank you for this recipe!!!
My meat and potatoes husband loves this cake. Asks for it by name 🙂
Thanks again, Katie!
OHHH A VITA-MIX???? YES YES YES!!
I’ve been following your recipes for quite some time now and have loved every single one of them…I made this single lady carrot cake for my mom on Mother’s day and she LOVED it…wouldn’t stop talking about it 🙂 Thanks for helping me share the love and bring happiness to those are the most important to me 🙂
Unfortunately, I’m one of those that is already a Facebook page liker and I’m already receiving your emails and I don’t have a twitter 🙁 I guess I’m out of luck then…unless you can think of another way for all in the same boat as I to enter 🙂
Girl, you get entries for all of those!! You can always use past likes or subscriptions for every new giveaway :). Leave comments on the vita post so you’ll be entered for those things! 🙂
YEYYYY! 🙂 Thanks!
I didn’t have the ingredients to make the frosting, but I was still really eager to try this. I made it as cake in a mug in the microwave and it is amazing! Even without the icing, I love it and would definitely make this again. Thanks for sharing.
Hi Katie,
I’m pretty psyched to try this–my partner does not like carrot cake, so this way I can have my cake and eat it too! Just out of curiosity, what do you think baby food carrots would do to the texture? Do you think baby food is too runny and wouldn’t hold the batter?
I think I actually mentioned that as an option on my nutritional info link… I thought I’d mentioned it in the actual post, but now I can’t find it!
I haven’t tried it. I don’t see why it wouldn’t work, but if you do try it please report back! 🙂
Hey Katie!
Love your blog– you are so creative! I am definitely not as talented as you are in the kitchen (or behind the camera!) but I had to try this- carrot cake is my favorite! Until I realized…no carrots in the house! I used 2T coconut flour, 2T oat bran, 3T almond milk, 2T applesauce, 2T egg beaters, almond extract, and no oil- the coconut flour/oat bran soaked up a lot of liquid, so I just made some soft cookies. I promise I will try your way soon! Looking forward to more of your yummy recipes. And thank you so much for the WW info! 🙂
Hi Katie-just made this twice today!
First, as my first gluten/dairy free recipe ever (as a test), and then again for the family because it was good! I actually made it for my nephew and he wouldn’t try it initially because everyone else liked it so much that he was convinced it had to have dairy or gluten in it!
Now then, I have two questions:
How much sweetener do you put in the frosting? i feel like i put way too much!
Also, humor me, i’ve read through the blog and seen your replies, but it didn’t reallly rise like your pictures. I went with the pumpkin and used the ener-g and i was wondering if i was supposed to leave the ener-g dry and not mix w/water (per box directions?) that was really the only variation.
Oh, and finally, i saw the comment above and added choc. chips in to half the recipe and we loved them that way, too!
Love your blog! thanks for sharing your recipes–they all look delicious!
Hi JoAnn,
Yes definitely don’t mix with water. I think that could’ve been why it didn’t rise for you; too liquidy/mushy? I always disregard the box directions on that. Sorry for the confusion! 😕
My hand is raised. Really really high. However, we are on a biggest loser weight loss challenge at work, and its only week 2 out of 12. I have lost 13 lbs, but have to wait to make these. I did however click on the pinterest options 🙂 And will start baking the last week in September. Soooooo excited to find single serving choices.
Made this little beauty of a cake this AM and munched it down after my one hour spin class. What a yummy treat! Do you think this wonderful confection could use shredded zucchini instead of carrots?
My taste buds thank you for posting a perfectly sized, deliciously moist carrot cake recipe!
I just made this. Only I quadrupled the recipe and made a dozen cupcakes. They came out delicious just like all the recipes of yours I’ve tried. I didn’t have the frosting ingridients so I frosted them with vegan whipped topping. Fantastic, even my picky eater child loved these, and he hates carrots.