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:
Can anyone help? I put in the flour, sugar, milk (NOT oil), carrot, baking powder, vanilla, etc. into myfitnesspal.com and came out with higher calories. I even omitted the egg! I came out with about 200 for the whole recipe instead of 140. Any thoughts??
Thanks!
Online calculators such as myfitnesspal are meant as a guideline, not to be taken as accurate. They are often off, and also it will depend greatly on specific ingredients you use, such as type of milk. Don’t take an online calculator to be the final word.
In this case, CCK’s calculations are correct.
Hope that helps!
Thanks for your help! I was assuming online calculators were more accurate than I guess they really are!
Actually I use MFP and it is pretty accurate….. but, your comment leads me to think: are you putting each food item in separately into your food log?? If so, that’s why you’re getting a different total. Mixing all the ingredients together and cooking them changes the total value.
Hey Katie!
We loved the way these little cakes came out! It took us about 20 minutes and we added pecans for extra crunch. Thank you so much we will be using your recipes a lot from now on!
Hey Katie,
Love this recipe! Newly vegan I am looking to find recipes that work for my diet and this one is one of my favorites. I even used applesauce as my egg replacement and it still worked fabulously! Thanks so much!!
Hi there, apologies as you’ve probably been asked this many times but I am new to your site (and couldn’t see the answer in the many comments above), but do you have conversions for a normal/ larger size cake?
I’m working on it 🙂
i have the same question! I would like to make a larger cake (because this one was so fantastic). any thoughts?
Katie, In reading through the reader comments, I noticed one gals comment about making your Deep Dish Chocolate Chip cookie recipe. So, I quickly went back up to the menu to check it out in the Dessert tab under cookies, but couldn’t find it listed. Could you direct me to it’s location on your site.
https://lett-trim.today/2011/05/31/deep-dish-cookie-pie/%3C/a%3E%3C/p%3E
Just wondering where you buy ener-g egg replacer. I’m in Houston too. This looks delicious!
natural food section of a reg. grocery store, or whole foods baking aisle.
Thanks! Can’t wait to try it. You’re awesome!
Thanks so much for this Katie! I spent the morning preparing carrot cake with orange cream cheese icing for my sisters birthday tonight.. heavenly.(I am gluten free.) I was wondering what I could possibly substitute for myself as I watch everyone eat my masterpiece and you came through with the perfect treat! 🙂 I was a little worried they wouldn’t turn out because the only GF flour I have left right now is Celimix white bread mix, but I used it and they turned out great. I doubled it and made 4 cupcakes, my mother is GF too. I just realized while typing this that I forgot the egg too! 😛 This will definitely be my go-to recipe for dessert from now on, CARROT CAKE IS MY FAVORITE. Thanks again!!! *****
I’m eating this for the 2nd day in a row but I’ve made a bunch of my own substitutions due to my own diet preferences. And I’m eating it as a breakfast muffin so no frosting for me (though that looks fantabulous).
My subs: I used almond flour instead of spelt
I used a whole regular egg
I used maple syrup for sweetener (instead of both listed)
I used pumpkin instead of carrot
I used coconut milk & no oil.
YUM!!! Thanks, as usual, Katie! You’re the best! 🙂
I had to put it in microwave for at least 2 mins
Wow! Was looking through all your yummies for a quick, hassle free, no bake recipe, and this was the winner! Big time. I’m not really a baker, more of a cook, so I rely on wonderful and creative folks like you. As I’m writing this my teenage son devoured his serving about sentence one, lol. I doubled the recipe (teenage son), actually used an egg (cause we have chickens), added the flax cause I do to almost everything baked, and they came out beautifully. We had leftover stir fried carrots from dinner so I threw them in after dicing, grated some nutmeg, added cinnamon and garam masala, since I am apparently out of PP spice! Almond coconut milk and brown sugar, cream cheese frosting, microwaved cake, who knew? I did, but forgot, now my kid’s mind is blown, his tummy is happy and full, as is my dads.
Thank your for your amazing blog and all of the wonderful recipes you have tirelessly compiled for our benefit<3 You now have the majority of my bookmark spaces in desserts, lol. I can't wait to try all of these no bake goodies too, as it's 98` here again today in California…Thank goodness our oven is on the fritz and I found your site!
Blessings and thank you again!