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 was REALLY good! I love the single servings because I always eat more than I should with goodies:) I used coconut oil and added walnuts on the top. Super good Katie. Thanks again!
I’m so glad you tried it! I love the idea to add walnuts… next time, I’m trying that for sure :).
You can get the Points Plus formula (effective Nov 2010) on wikipedia …
http://en.wikipedia.org/wiki/Weight_Watchers#Formulas
Thank you so much for posting this! Now I don’t need to find a calculator :).
Hey Katie,
So first of all, I’ve been a reader of your blog for a long time, and I’m always impressed by the creativity and imagination you put in your recipes (and the beautiful photos as well!) However, I’ve always been bothered by one thing: the calorie counts for your recipes are NEVER, ever even close to what I, or online calorie calculators, estimate them to be. Your counts are almost always lower by at least 50%. For example, for this given recipe – even eyeballing it, there is NO way the entire thing comes out to be 140 calories and .5g of fat. The 1 tbsp of oil is already, on its own, around 120 calories or so. Another 110-120 calories for the 1/4 cup flour… When I plugged this recipe into an online recipe calculator (caloriecount.com), I got 271 calories for it (and that’s using xylitol, not brown sugar).
Now don’t get me wrong – I personally am not on a diet and don’t care enough to count calories for myself – I find that exercise and fresh fruits/veggies do a much better job of keeping me healthy. However, you always state that you post calorie counts for the many readers who DO care about them, and you also say you often try to keep recipes healthy for that same reason. Given this, I’m very confused by why/how you keep quoting such drastically lower calorie counts for many of your recipes. How do you calculate them?? If you’re counting 1 tbsp more milk rather than 1tbsp oil for this particular recipe, for example, shouldn’t you state that when you post the nutrition facts/calorie info for the recipe?
I hope you don’t take this post as a personal attack, because it’s not meant to be one – I would just like to hear your explanation for this discrepancy I’ve noticed. Thanks, and hope you have a great day!
Tamara, her calorie counts are correct. I always double check calories counts because I’m ocd like that. I’m copying CCK’s comments to another reader:
“From what I’ve seen in cookbooks, it’s standard practice when calculating nutritional info to use the lower of the two items if two are given (such as with the oil and milk).”
I don’t think she needs to specifically say it. If oil is 100 calories by itself, it’s obvious without saying that the other option was used.
I’m certain Katie would not take offense with your comments/queries…but you truly should read through the previous readers’ comments before risking repetition….Katie has already responded, not once, but twice to your question regarding the lower calorie counts..her stats reflect using more “milk” rather than the oil. Hope this clarifies the numbers for you.
Hi Tamara,
The other two girls pretty much summed it up. 🙂
I’m sure people have already said this, but there needs to be a “Like” function/button on WordPress, à la Facebook. I want to “like” these replies, and yours!
Haha I’m just waiting for a “love” button on facebook.
This is going to make a perfect Easter treat! I am loving making your recipes and then watching my non-vegan family members reactions when they find out they are Vegan!
Yum! I’m usually not a fan of fat free desserts so I would probably use some coconut oil! Did you use oil/if not did it still taste good without any?
I tested it both ways. And normally, I am the BIGGEST hater of fat-free baked goods… but I was surprised to find that I thought this one was good either way!
However, my favorite way to eat it is topped with coconut butter… so much for fat-free ;).
This is such a yummy idea!!
Have you been reading my mind?!!! I’ve been on a carrot cake kick llately…this looks amazing! Can’t wait to try it!
Sometimes It’s like you read my mind. I was lucky enough to find an exceptional vegan carrot cake cupcake at a little local bakery the other day-but they don’t carry it all the time. I’ve been craving another since I had it. This recipe should do the trick! Thank you!
Not normally a huge carrot cake fan BUT after seeing this…YES, YES, and YES!! Super great Katie!
You have given me something to look forward to with this one. It looks amazing!
Thank you. Thank you. Thank you. This is literally exactly what I needed tonight.
How do you use 1/2 of an egg???
1/2 an egg substitute lol.
So 1/2 tsp ener-g, which is what I used. Or you can look up how to do a flax or chia egg… and then use half the amount it says to use for one egg :).
I love carrot cake, but somehow I always forget that it exists so I hardly ever make it. I will have to try this sometime. I’ve never used canned carrots…..I supposed cooked or shredded carrots would work as well, yes? The frosting you made looks fabulous!
As it says in the recipe, cooked would be fine. But I don’t think shredded would work because you need the puree for extra moisture. 🙂
This looks sooo good (though I will forever be in love with your cookie dough dips!). Thanks too for starting to include Weight Watcher Points Plus values.
Perfect timing as I was CRAVING a carrot cake the other day but didn’t want a bunch left over! I love your single serving recipes for the occasional indulgence!
I honestly started drooling when I saw the pictures from today’s post. YUM!