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:
Katie, just made and in the process of consuming Carrot Cake for one (used canned pumpkin in place of carrots). Excellent! Topped it with Mimiccreme Healthy Top, a dairy-free soy-free whipping cream product made from almonds and cashews. I don’t even bother to whip it. Just top your favorite cake with a heaping tablespoon (50 calories, 3.5 g fat, and 4 g carbs). What a decadent treat!
I served mine with maple sweetened coconut cream. REDIC.
I made this and loved how easy and yummy it was!!
Hey there, just wanted to let you know that your nutritionals for this are wayyy off. The spelt flour ALONE has about 120 calories for 1/4 cup, so 70 calories for the whole thing is far too low. FYI, caloriecount generally puts the calorie counts far too low, so I would recommend calculating nutrition info yourself (based on package information) if you want accurate numbers. Love the recipes though!
Hi Carolyn,
Please read the entire post. The nutrition information is correct :).
Thank you for my daily dose of food porn – and for including weight watchers points!
Hi. I’m confused about the nutritional information for this recipe. The flour itself is around 100 calories? Yet the entire recipe is 140 calories? I made a version of this using all stevia and it came in at 291 calories.. Confused…..
Can u give a milk free frosting recipe…I can get around the sugar by using palm sugar and agave and honey..Jill
Hey Katie! I just discovered your blog and am so excited to try your recipes! I`ll start from this one and then the 1-minute chocolate cake. But I have a doubt: why do you use spelt flour? I honestly never heard of it before and seems like no one in my country has either (I`m Argentinian and I have been asking in commerces with no success.) I`d rather not use common white flour because I`d like to make it as healthy and light as possible
Do you have a recipe for your carrot cake but for a larger group? Perfect for a birthday cake
For a “recipe” for freezing eggs, 2 tblsp. of well blended eggs = 1 egg. So if you’re wanting to use 1/2 egg, you could beat up an egg until it’s well blended and use 1 tblsp. of the mix. I freeze eggs in ice cube trays, putting 2 tblsp. in each cavity, and after they are frozen, I just pop them in a freezer bag. Then I always have eggs on hand to bake with. They can be used in scrambled eggs and omelets, too. 🙂 Whether using them in baking or cooking (as in an omelet), they should always be thawed before adding them to other ingredients. If blending up a dozen eggs, add a pinch of salt to the batch. Be sure to account for that in these “little” recipes. I’m a disabled senior citizen who can’t just easily “run out to the store” if I’m missing an ingredient. This method has come in handy, too, when the eggs are nearing their “Use By” date and I know that I won’t be feeling like doing much cooking or baking before they go bad, or have a planned hospital stay. I guess it turns out most anything can be frozen. Who knew??!!