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:
This is awesome because I love carrot cake, but my husband hates it. Now I can have it without wasting a bunch!
I used to not like carrot cake, but I like it a bit more now…..I never eat it, though! I would much rather have chocolate 😀
This looks amazing! I am so going to make this!! Yum!
So…. i raised my hand. And i also jumped up and down. Until you said to stop so i did. You see, I take things literally. So you, YES YOU, made a fool of me. In front of my WHOLE class. And they are all laughing at me. Thanks, Katie.
Did i mention I’m home schooled?- so my WHOLE class is my sister ( who has no class :D)
All for the love of carrot cake. And I’m adding chocolate. Sue me 🙂
p.s.- I (ok my sis) FINALLY got around to making your cookie pie. Um, what kind of idiot am I for not making it sooner? My dad LOVED it which says a lot. When he found it was healthy, yeesh, that was all he needed. Now we make it for dessert on our Friday movie/pizza nights. We also brought it to a friend’s house and it got a huge thumps up! May i also add it is great in a parfait for breakfast?! Thanks for a yummy tradition!
Aw Sarah, I am so glad… especially about the fact that you didn’t look like a fool in front of 20-30 people. I would’ve felt so guilty 😉 ;).
Yay for homeschoolers 🙂
I think this is one of the most fabulous things I’ve ever seen!! I LOVE carrot cake!!
I love that it’s layered!
I will need to make this today.
Emphasis on NEED.
Thank you for sharing!
I looove carrotcake with creamcheasse frostting
I too am also a fan of the single serving desserts–that way I can’t over do it.
I’m a huge fan of carrot cake. Isa M. (the Post Punk lady) has an awesome macadamia, coconut one in her PPK cookbook that is my absolute fave.
I will most definitely have to try this one out–too easy not to 🙂
And, I don’t think I’ve mentioned this, but I have to compliment you Katie on your amazing food photos. I’ve been following your blog for awhile (back when it chocolate covered vegan, which btw, my HUSBAND thinks your new name CCK, is brilliant!) and I’ve noticed how you’ve really developed some skills. Your pictures are beautiful to look at, I really appreciate that. You go girl.
Wow, thank you! And an even bigger thank you for following me that long! My blog was all over the place when I first started, with links going everywhere… I don’t even know if I would’ve had the patience to follow me back then ;).