Description
This Carrot Cake Mug Cake has all the flavor of classic carrot cake without any of the hassle and only 5 minutes of work.
Ingredients
Units
Scale
- 0.25 cup All Purpose Flour (45g) (see note 1 below for substitutions)
- 0.5 Teaspoon Baking Powder
- 0.5 Teaspoon Ground Cinnamon
- A Pinch Ginger Powder (1/16 to 1/8 Teaspoon), optional
- A Pinch of Nutmeg (1/16 to 1/8 Teaspoon), optional
- A Pinch Salt (1/16 to 1/8 Teaspoon)
- 0.25 cup Grated Carrots (see note 2 below)
- 2 Tablespoons Soy Milk (or any non-dairy milk)
- 2-3 Tablespoons Maple Syrup (see note 3 below)
- 0.25 Teaspoon Vanilla Extract
Instructions
- Grate Carrots: Grab a box grater and place it in a bowl to better catch the carrot shreds. When grating the carrots, use the side with small, but not super small, graters. This will get your shreds to be the right size for the bake.
- Mix the Wet Ingredients: Grab a microwave-safe mug and add the milk, maple syrup, and vanilla extract to it. Mix will with a whisk until fully combined.
- Mix the Dry Ingredients: Add the flour, baking powder, cinnamon, ginger, nutmeg, and salt to the mug. Mix them together with a small spatula, making sure to scrape down the sides of the mug at the same time. This will help prevent over-mixing and get the best results for a nice fluffy crumb.
- Fold in the Carrots: Add the carrot shreds and gentle fold them into the mug cake batter with the spatula.
- Microwave: Add the mug to a microwave and cook it for 1:15 on high. Different microwaves may have different cook times, so depending on the power of your microwave you may need more or less time. Your mug cake is done when the carrot cake batter is no longer wet and has pulled away from the sides of the mug.
- Make the Quick Yogurt Based Topping, Optional: In a small bowl, add the vegan yogurt and powdered sugar and whisk them together. Alternatively, you can make a batch of our homemade Cream Cheese Frosting (vegan of course). If you have vegan cream cheese, you can use a tablespoon of that instead, though you may need to slightly warm it and/or add a splash of non-dairy milk to get it to melt.
- Serve: Add the topping if you made some and then enjoy!
Notes
- Note 1: There are plenty of gluten free options to replace the regular flour, or you're welcome to use whole wheat flour! Almond flour and oat flour work great. You may need to adjust the amount of wet ingredients. I have not tested any other flours, though mug cakes are quite a forgiving type of baking recipe that require less time to prep, less cooking time, less effort, and are less stressful.
- Note 2: Fresh carrots are the best for this recipe. But if you want to save a little more time, you can buy pre-grated carrots from most grocery stores, though note that these are much crunchier than hand-grated carrots. When grating, a small carrot will work to get you a 1/4 cup of shreds.
- Note 3: Agave makes for a great replacement. You could also use about a tablespoon of cane sugar instead if that's your preferred type of sweetener. Alternatively, stevia and other zero calorie sweeteners will work well in this single-serve dessert.
- Note 4: To make this in the oven, make sure you have an oven safe mug or ramekin. Pre heat your oven to 350 F (177 degrees C). Then bake for about 10 to 16 minutes. Use the toothpick method of poking the cake to test if it's ready. The toothpick will come out clean from the cake when ready. Let cool before serving.
- Note 5: We used a 12 oz microwave-safe mug for this recipe. Any smaller and the contents of the mug will overflow during the cake's rise. Avoid a mess and make sure your mug is big enough!
- Cook Time: 5 Minutes
- Category: Dessert, Snack
- Method: Microwave
- Cuisine: American, Dessert