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, I have been following your amazing and creative blog for about two years and I can’t express enough how much of a genius you are. Also, you are so beautiful! Love your creative recipes!
Katie – what a great way to eat one bite. I’m going to try it at our next party!!
Katie, I have been drooling over your recipes for months, and I finally decided I had to try one! I’m vegan and competing in my first figure competition in six weeks. I haven’t had dessert for almost two months, but I am slowly savoring this little gem of a dessert with a thin spreading of the frosting (I used soy flour for the high protein content with no problems at all!) Thanks for posting so many things that are quick, easy, nutritious and delicious!
P.S. I have my eye on the chocolate cake batter milkshake to celebrate the night the competition is over! 🙂
hi katie! i love your blog and am a huge advocate of what youre doing here. i was wondering if there is a way that you could post the nutritional information with the recipes for those of us who are calorie counting. i know these are going to be better option than the alternative, but im trying to inspire my fellow dieters to choose your recipes and we are all concerned about not knowing the nutritional information. feel free to private message me on facebook if its easier 🙂 i love what youre doing, keep it up!
I just made one and the whole house smells delicious…
But I have to wait until dinner time to eat the little carrot cake! 🙁
That’s terrible!
Just made this and it was awesome! I had tons of fine carrot shavings from juicing carrots, and found this recipe. I used my stoneware egg cooker and doubled the microwave time. Turned out amazing!
I just whipped up one of these guys and it was spot-on! I used 2 Tbsp of egg beaters and coconut milk (no oil). My success with the texture of mug cakes has been a bit spotty, so i opted for the oven. i divided it into 2 ramekins and they tool about 18 minutes, plus 20 minutes of cooling time. It ended up moist and very cake like! I went for some Greek yogurt mixed with vanilla and powdered sugar for frosting. Totally satisfied my cravings! I’ve made 5 CCK recipes in the last week or so, and I must say I’m hooked. Thanks, Katie!
Would it be possible to do it flourless? Subbing in chickpeas? Have you tried that? I’m really curious if it would work. Please let me know! I’m dying to find a way to do some fast, single-serving desserts without flour!
Wow! totally tasty & easy; my picky 7 yr old declared this his favorite dessert : )
I subbed apple sauce for the oil, flax for egg, pumpkin instead of carrot, and I used coconut sugar. It came out the consistency of a mousse or cobbler instead of a cake, but it was amazing. Next time I will add raisins and zap it for maybe 15 seconds longer in the ‘wave. Perfection once again Katie!
Cassandra, I just noticed your post & you might want to try flax meal or almond meal instead of traditional flour. I used almond and it came out great but I sub in flax often in many recipes and it usually works well. If you try it let us know!