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:
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!