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:
You just made my day! Looks amazing!! 🙂
What would happen if I grated raw carrot really finely and used that instead? I had no idea you could even get canned carrots! 🙂
I think you need the pureed carrots for extra moistness. But as stated in the recipe, you can use fresh (peeled) carrots– just steam them very well first.
I just made this with raw carrots and it turned out fine. I grated them on the finest side of my box grater (skipped the blending step) and added a little extra soy milk. I also added raisins (my favorite part of carrot cake) and frosting (tofutti cream cheese plus powdered sugar) and made a delicious dessert.
I used a microplane and grated 1/2 carrot and it was fantastic!
these are delicious! I added 1/4 teaspoon of nutmeg, used a heaping tablespoon of sugar and 3 tablespoons of milk and they were perfect.. thank you!!
Yum! Does the nutritional info include the frosting? I <3 your blog.
No, as there is no specific amount of frosting listed (and you can frost with whatever recipe you wish).
wow, I wish you had posted this yesterday! I just made a full carrot cake because I’ve been craving it for Easter. And now I have a whole lot of carrot cake to eat – your single servings would have been helpful! I’ll have to save this for my next carrot cake craving!
Is there any way to make carrot cake chocolate??
I was thinking about it! I’ve never heard of it, but why not? I’m going to try with cocoa powder!! And maybe some chocolate chips…
I’ve done it. I just added a buttload of cocoa to a regular carrot cake recipe. It ended up tasting like a fusion of chocolate cake, ginger bread and carrot cake. It was awesome. Try it sometime =D
Good to know! I definitely will try it!
Yes, your WW points are inaccurate, unless you are referring to the old system and not Points Plus. On the current system, based on your nutrition facts, the points are 2 for one cake and 4 for the entire recipe.
Thanks for letting me know, Helen! According to another commenter, I WAS using the old system: I googled “how to calculate weight watchers points for a recipe” and found the formula with calories, fiber, and fat. I’m going to edit my post… but can you tell me how you calculate points based on the new system? I don’t know anything about Weight Watchers!
You can only calculate it with their proprietary calculator, unfortunately. With the old system you could make a really good guess but not so much anymore. It still uses fat/protein/carbs/fiber but you just plug those values in their calculator. You’d either need to pick up a calculater (like $6) or have a member calculate the values for you.
Oh ok thanks! I might have to get a calculator… I don’t understand what Weight Watcher points mean (or how many you’re supposed to have in a day), but a lot of people ask for that info to be included. I think spending $6 is perfectly acceptable if it’ll help people! 🙂
Thank you, Katie … having the WW+ points would be extremely helpful!
They have a sale on the site right now! They’re normally $12, but they’re on sale for $6 right now. 🙂 Here’s the link:
http://store.weightwatchers.com/webapp/wcs/stores/servlet/Product2_10151_10051_11960_-1_12106_12106_12106_ProductDisplayErrorView
The downside of the calculator is that you’d have to know the carb, fat, fiber, and protein content of your recipes. So, you’d probably have to use a free service online somewhere to calculate the full nutrition info first.
If you can’t view that, let me know… I’m a subscriber, and I LOVE your blog, so I’d totally send you one. 🙂 Also, just for a snapshot of WW–the points you can have in a day are based on your height, age, and gender. So, it’s different for everybody. For example, I’m a 23 year old female who is 5’4″. I get 26 points per day. Points are calculated by carb, fat, fiber, and protein content. Everybody also gets 30-40 extra points per week that they can use whenever, and earn extra points for activity. 🙂
Aw Sarah, thank you so much!
Someone actually left a link with a new formula in a comment below, so I’m going to try that out first.
Thanks for explaining it to me as well… I always thought everyone got the same amount of points. (See? I told you I had absolutely no clue how it works ;).)
This looks divine! I love carrot cake overnight oats or breakfast cookies. 🙂
Thank you! Thank you! Thank you for the Weight Watchers points plus info!!!
This looks amazing!! I think I’ll make it for my weekend brunch – with greek yogurt frosting! :p
The layering is brilliant. How did you do that? 🙂
Cut each cake lengthwise with a sharp knife. Then frost the middles and then stick the top back on :).
mmm that looks scrumptious
LOVE carrot cake! My birthday is this week, and when I was a kid, I requested a carrot cake for about 3 years in a row. My mom made the BEST cream cheese frosting. I didn’t even know the stuff came in a can until junior high. Although your version of the frosting sounds pretty delectable, too…