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:
Oh sweet bunny rabbits, carrot cake is my favorite!
I was just wondering about the nutritional information, though. I know you said that it’s based off of half the cake, but that still doesn’t seem right to me. This part here, “…for 140 calories, 1 gram fat” when the ingredients list 1 tablespoon of oil.1 tbsp of olive oil has 120 calories and 14 grams of fat. I’m guessing that those stats are for a cake with no oil and just more milk? Thanks!
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).
Sorry to be confusing!
Nah, it’s not a problem, don’t worry about it, I had a feeling that was it, but I just wanted to double check anyway! Thank you!
That looks mighty tasty! I also thought you might be interested to know that (according to my local whole foods co-op) April 3rd is National Chocolate Mousse Day. They have some vegan/gf mousse, but I’m betting it’s not as good as your recipe… which I am making this afternoon.
Ooo I need to celebrate!
WOW! This looks awesome… sounds like the perfect recipe for an Easter treat!
Hey Katie!! I love this recipe, but I was wondering if your calorie count was off? Or if you were not counting the oil and sugar? I mean just half the flour would be 55 calories so…. Sorry 🙁 I do not mean to be a bother, just a little curious.
Now I’m curious too where/how the nutrition is calculated. I just threw the recipe into my WW recipe calculator (only the ingredients that affect points, so sugar, egg, flour, oil, milk) and it comes up with 9 points for the whole recipe, or 5 pts if you eat half. So the nutrition seems to be way off, unfortunately.
Nope, the nutrition is not off. As is standard practice for nutrition facts, when two items are listed in an ingredient list, the lower of the two is used for calculations :).
(So milk, not oil)
Katie, WOW!!! Just wow!!!!! A friend recommended that I make your deep dish chocolate chip cookie pie, which I did last night (amazing!) and after staying up WAY past my bedtime reading your delicious recipes one after another, I didn’t think it could get any more awesome. But then it did, with this carrot cake!!! My husband is a huge carrot cake fan, so he’ll love it for sure, and I justlearned about the wide world of egg substitutes from the comment section here. From a fellow Texan (now on the East Coast), I send you a BIG THANK YOU!!!!!
Wow, thank you so much for such a sweet comment!
As for the egg thing, I recommend the ener-g stuff to people who aren’t even vegan, because it’s just so gosh-darn simple. It yields a ton of servings, keeps for years, and you don’t have to worry about running out of eggs ;). I really should try chia “eggs” one of these days, though.
Why am I away from a kitchen right now?? I need to make this! Carrot cake is the bomb!
Oh my gosh. I’m making this for my snack this afternoon. I’m pairing it with my first batch of your peanut butter eggs…and for breakfast I made some of your blueberry pancakes. I’m just dousing my day in chocolate the Katie way!!!
What a delicious cake! I love how easy it is. The perfect Easter treat! I love carrot cake too, especially the frosting. 🙂
Katie!!!!
This is my new favorite recipe of yours! As soon as I saw it, I CURSED myself for not having canned carrots in the house so I could make it right that very moment. But then I realized I did have fresh ones, and so I boiled them and made that cake right away. I LOVED it!
My hubby loved it too, which is shocking to me! I can’t believe I got a vegetable into him, and he actually liked it! Your blog has changed our lives. THANK YOU!
And now I know what I’ll be having for breakfast every single day for the rest of the year and beyond ;).
I never knew I was a carrot cake fan until one day out of the blue I got a craving for carrot cake muffins, looked up a recipe and devoured half the batch in one day!
This made me laugh.
Carrot cake sort of hit me the same way…and yes, I have had those days in which 1/2 or more of a batch of something is suddenly gone. 🙂 (Zucchini bread being one of those somethings…on that subject, I think when I make this carrot cake I will add walnuts!)