Carrot Cake Mug Cake
A light and fluffy carrot cake studded with shredded carrots and walnuts and topped with cream cheese frosting.
Servings 1
Calories 481kcal
Ingredients
Carrot Cake Mug Cake
- ¼ cup finely shredded carrots
- 1 tablespoon coconut oil
- 1 ½ tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- ¼ cup unbleached all purpose flour
- 1 tablespoon chopped walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon baking powder
- Pinch nutmeg
- Pinch salt
Cream Cheese Frosting
- 1 tablespoon whipped cream cheese
- 1-2 tablespoons powdered sugar depending on how sweet you like it
Instructions
- Add shredded carrots and coconut oil to a microwave safe mug and microwave for 1 minute.
- Add the maple syrup and vanilla extract and mix with a spoon until combined.
- Add the remaining ingredients and stir until just combined and no lumps of flour remain.
- Microwave for 1 minute or until fully cooked.
- Meanwhile, combine cream cheese and powdered sugar in a small bowl until smooth. Drizzle over the top of the finished cake and enjoy.
Video
Notes
Tips for customizing carrot cake mug cake
- Leave out the walnuts to make this nut free
- Instead of cream cheese frosting, try a dusting of powdered sugar or vanilla icing
- Use a 1:1 gluten free flour blend to make this gluten free
- Use vegan cream cheese or leave off the frosting to make this vegan
Nutrition
Calories: 481kcal | Carbohydrates: 59g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 375mg | Fiber: 3g | Sugar: 28g | Vitamin A: 5546IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 2mg
