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:
I LOVE carrot cake and I love the idea of putting icing in the middle too like a proper sandwich cake! These nutritional stats are INSANE!
I LOVE carrot cake, especially with chocolate or carob chips!
Thank you for all the fabulous Single Lady Recipes – they are my fav because of the portion control…even though I’m not a “single lady”!
Portion control…? What do you mean? Do you think that thIS recipe is perfect to all people? No matter what size they are?
Karin, I’m not sure what you’re asking in your question, but mug cakes (or single-serving microwave cakes) are quite common. Many people–of all sizes–like them because they’re fast, economical, and lest wasteful if you don’t want to be left with a big cake.
this looks so delicious and easy! I’m definitely making this sometime this week 🙂
I don’t understand the problem about making too much cake? Do you really need a recipe for one person only?? Can’t you just make half or fourth the recipe ? Or WHAT…?
See my answer to your question when you asked it above.
It was infact not me asking the other question, that was my sister, we are using trhe same pc.
That doesn’t really change the answer… if you aren’t interested in single-serving recipes, why bother reading through one (and then commenting on it)? Clearly there are many people here who appreciate them. It’s nice to be able to make only one portion when you live alone, or perhaps are the only one in the household who enjoys a certain type of food, or merely don’t want the temptation of an entire (or even a half) cake around the house. In addition, the ability to quickly prepare mug cakes using a microwave rather than turning on the entire oven, waiting for it to preheat, etc etc is a draw for many of us. Not sure why you feel the need to ridicule that idea; just move on and look for other recipes to your liking.
This recipe looks stellar so it’s definitely getting bookmarked for later. I also came here because my local whole foods co-op said that April 3 is National Chocolate Mousse Day. I’ll be making your recipe for that this afternoon.
Wow, I had no idea! Darn it, I’m out of coconut milk too.
But I do have tofu… might have to make a chocolate mousse pie ;).
This just made my DAY!!! I actually was happy dancing at work, so people probably think I’m crazy. Thank you so much for the Weight Watcher’s points. As a dairy-free girl who is on Weight Watchers, this is such a huge help. YAY CARROT CAKE!
Very pretty. I’ve never been a real big fan of carrot cake but you might change my mind!
So if I were to use Chia or Flax instead of egg, how much would I use?
Sorry, I didn’t mean to be confusing! In my idea of a perfect world, everyone would have ener-g egg replacer, because it is economical and awesome . That works really well in this recipe. But I know most people don’t have it or want to buy it, and so I tried to give options.
I don’t personally have experience working with flax or chia eggs, but if you google how to make them, just use HALF the amount it says to use for one egg. Once again, sorry to be confusing!
A ‘standard’ flax egg replacement is 1T ground flax to 3T water. Mix and let sit for a bit before using. I make muffins subbing out eggs this way and they are just fine. I do this because my son is allergic to egg whites.
Thank you, Helen! You are awesome!
70 calories? am i dreaming?
Pinned this!
There is something so uniquely “spring-like” about carrot cake, and I have been craving it like crazy lately! This is perfect so I don’t go making (and eating) a whole cake. Thank you, Katie!