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’m thinking a 5 minute zucchini bread would be a great follow-up post to this. Thanks for the great recipes and blog posts!
Love that idea!
Would it be okay to use just one egg instead of the 1/2 “egg” replacement? Thanks! -S.C.
Hi Sue,
Unfortunately, I have no cooking experience with real eggs… the last time I used one, I was 13! So I really don’t know.
Katie, I have to agree with Tamara; how could this recipe equal only up to about 140 calories when 1/4 cup of spelt flour (or any other flour) is around 130 calories?
um, did you not even bother to read the responses to tamara?!
My package of spelt flour says 110 calories for 1/4 cup. I just checked, and Katie’s calculations are correct.
Hoomygosh. I need to make this asap! Sounds wonderful 🙂
YUM! YUM! love carrot cake!!
I’ve been looking at your blog for months now and finally purchased a food processor to be able to make a few of your recipes so last night I made this one and your chocolate chip blondies! I eat clean so I substituted evaporated can juice in your blondies recipe and stevia in the raw for this one. I also couldn’t find a “clean” cream cheese to make the topping so i used Chobani 0 Vanilla Greek yogurt w/ a little pumpkin pie spice. It was perfect- I although i’ll probably just pick up a cheap can of frosting for my boyfriend next time because he wasn’t a fan of the yogurt.
I didn’t have spelt flour so I used 3 Tbls whole wheat pastry flour and 1 tablespoon of soy flour. Tasted great!
Thanks for the amazing ideas, I will be making these both again and those blondies will be my secret healthy desert.
I really need to get a food processor! That recipe has been on my list for way too long now!
I found one at target a Black & Decker for 35 dollars and I used it last night to chop carrots, for this recipe, make the blondies and then made some quick healthy hummus (can of chick peas, lemon juice from a whole lemon. 1 tablespoon lemon zest, 1 tablespoon dill, 1 teaspoon sea salt, and 3oz plain Greek yogurt (chobani 0) it tastes great and 1oz is only 35 calories and 1 gram of fat. I eat it with kashi pita chips. Perfecto!
Never made carrot cake before, I never found the time. Now that cannot be an excuse. This looks delicious!
Katie, I just made this and it is incredible!
Thank you so much for sharing your creative genius with us. Your website is by far my favorite, and I tell everyone about it. I’d love to see a CCK cookbook someday!
Agree!
Love your blog. Could you substitute baby food carrots in your recipe?
I think so! For best taste, I’d look for ones with only carrots as the ingredient (as opposed to carrots and water). I’m not sure if they make such a thing…?
That’s what I use! The little container in the Gerber “1st Foods” line is 2.5 ounces so I just chuck the whole thing in there. The standard size container or jar is about 1/2 cup so you can make 2 cakes (or just add a little salt and pepper to the rest of the jar and eat it!). Canned carrots are usually massively high in sodium unless you pay attention to labels and get the “no salt added” ones which stores don’t always have, while baby food is almost always salt-free.
I’m with everyone else, it’s the frosting for sure! This looks SO good, Katie. Way to go!