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:
Hi Katie! I just made this for my dad 🙂 He’s gonna love it, thank you SOOO much.
Sitting here all the way in Edinburgh Scotland, devouring this wonderful cake 🙂 Thanks for the recipe Katie.
This recipe was pretty great!
I added walnuts and used shredded carrots as well
Question about the tofu for the cream cheese topping…where do I get that tofu? Can I use a different type if I can’t find that kind.
Also, recipe says you can put mixture in a mug – can mugs go in oven? If so, I totally didn’t know this.
Please reply.
Mori-Nu has less of an aftertaste some people complain about. But yes, you could try a different brand if need be!
I sure wouldn’t worry about Weight Watchers points. Sorry if that gripes some people. Their whole business has been somewhat of a scam. I believe it was in England where there was even a lawsuit over their claims and they have a lousy record of permanent weight loss. That’s why everyone joins and then rejoins again later. Good hype but there is a lot better research on low carb eating. Best book: Low Carb Living by Johnny Bowden. He compares 14 low carb diets from Adkins, Zone, South Beach, etc. with good and bad points. Excellent info.
Hi Katie,
I’ve been curious, can you replace the spelt flour with an almond or coconut flour instead? I’ve been trying to cut back on my starches but I’m in love with your blog and would like to try practically all of your recipes! I know you have a gluten free category but I was curious as to whether or not I could replace the flour in some of your other recipes as well. Thanks!
Sorry, I haven’t tried it.
Hey Katie,
When we lived in Brazil I fell in LOVE with the carrot cake there. It is denser than in the US… more like a pound cake. And they always top it with…. (wait for it)…. a CHOCOLATE glaze!!! The first time I saw it I was skeptical about carrot cake with anything but cream cheese frosting, but man was I glad I gave it a try. Pure yumminess!!
Hi Katie!
Do you think oat bran in place of the flour would work in this recipe?
xx
Sorry, haven’t tried so I really can’t say.
Hi Katie,
this looks great. I havent yet tried using an egg replacer. With the ener-G one, do you have to mix it up with water before using in your recipes or would I literally just bung the powder into the mix as if it were baking powder?
Just use as a dry ingredient in this recipe :).
So yes, as if it were baking powder.
Thank you, can’t wait to try it!
Yum! I was in desperate need of groceries and had some convenient leftover mashed carrots with cinnamon so this was absolutely perfect! I sweetened it with a tablespoon of maple syrup, used a whole egg and voila, perfect lunch muffins. 🙂