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:
When I was little my mother made carrot cake for me each year for my birthday. My birthday wasn’t the same without carrot cake once I started monitoring my sugar intake and not eating “sweets”. This is delicious! I have to double and triple the recipe each time! I grated raw carrots (instead of the cooked canned carrots), added a bit of nutmeg and about 2 tsp. of chopped walnuts, and baked it. The cake was so close to my mom’s that my children were raving over it! Thank you!
Katie! I luv your site! Your recipies are brilliant. So, how do i buy your book already!? I dont see an ebook or hardback. Am i missing something here? Let me know when you’ll be publishing these!
Thx
Erika
Her book is now available! 🙂
http://www.barnesandnoble.com/w/chocolate-covered-katie-katie-higgins/1119439699?ean=9781455599707
Sweet efforts. I’ve never cooked with Stevia. Your frosting looks as light as shaving cream, and the cake firm yet soft. Good idea for carrot cake addicts. I imagine you can multiply precisely as needed, but even amounts work best–make two with one egg!
these look absolutely delicious. carrot cake is one of my most favorite desserts but rarely make it because I cannot resist it. this looks much better
What a lifesaver these recipes are- yet to try but look sensational. Can you send me the coconut butter recipe please – I am diary intolerant too.
https://lett-trim.today/2012/06/30/coconut-butter-and-coconut-oil/%3C/a%3E%3C/p%3E
Can I substitute the flour for oat flour or protein powder? Which one is healthier?
Once again, you have made my life sweeter!
I’m in the process of dieting and have been going at it since January, and lately my sweet tooth has been driving me insane!!
My friends all ordered carrot cake the other day for lunch, and all I could do was sit there and drool. Today, not being able to take it anymore, I came on here to see if you had any solutions to my problem, and OF COURSE you did!
This recipe took me about ten minutes and not only satiated my belly but pleased my non-dieting hubby. Thank you! I’ll be taking these to school with me from now on for a guilt-free lunch dessert. 😉
After this one the whole office team are fans! Thank you and Muchas Gracias!
I love this recipe, along with all of your other single serving recipes! I’ve made this so many times, I’ve become obsessed with it (not that that’s a bad thing, or anything). The pumpkin variation is yummy too! The best part of this recipe is that it’s a single serving, meaning: I don’t have to share 😉
Love your recipes