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:
Loveee this recipe! Out of curiosity, did you calculate your nutritional facts based on using oil and brown sugar? I plan on just using more milk and a sugar substitute, so I’m wondering if that would cut down the calories even farther.
Just tried this, and i can vouch for it-it was really, really, really good.
I don’t know why I waited so long to try this! I think it’s my new favorite single serving recipe. Of course I decided to double the recipe so I could have it again tomorrow, lol. So much for single serving 🙂 I’m just curious as to whether you personally consume xylitol? I purchased it and used it in one of your single serving mug recipes and although I didn’t experience side effects that day I had a pretty upset GI tract several days later. Not sure if its related to the xylitol or not but I’m a little scared to try it again! Thanks Katie!!!
Leslie-have you tried Tagatose? I used it in this carrot cake (i use it a lot), and it was great 🙂
I tripled the size of your recipe and made them in a muffin shape, I had great dessert last night, and a fabulous breakfast this morning. Thank you for the recipe! I have never eaten carrot cake before, such a loss 🙂
Hi Katie! Just wanted to let you know that I saw a vegan bakery here in Philadelphia that’s using GARBANZO FLOUR in their carrot cakes and pumpkin donuts. So being curious, I tried it in your single serving carrot cake and subbed the carrots with pumpkin puree (I was too lazy to steam and chop carrots, lol!) and the result is UH-MAZE-ING. Definitely worth trying!
Oh my goodness. I’ve been looking both for a healthy dessert source and a single serving dessert source for FOREVER. And they’re both in one place. Hooray! I will be making this immediately…later today. 🙂 Thank you!
I had some leftover mashed sweet potato from making my son’s baby food, so I subbed that in for carrot – worked out awesome! Thanks for the recipe!
i usually love your single serving recipes, however this time i was just a little disappointed. my cake was very rubbery and chewy when it came out of the microwave and i was surprised because that had never happened before. i will definitely try this recipe again to make sure that it wasn’t my own error that gave it a rubbery texture.
Have you done any experimenting with dehydrating instead of Microwave or oven cooking to preserve the enzymes and nutritional value? I would love to try this method… your recipes always are so yummy!!!!!!
Sorry, I’ve never actually used a dehydrator.