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A single-serving Carrot Mug Cake layered with cream cheese frosting and topped with whipped cream, walnuts, and carrot shavings.
Maryam

Carrot Mug Cake

Warm, spiced carrot cake ready in under 5 minutes - no oven required.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Mug Cake
  • 0.25 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 0.25 tsp baking powder
  • 0.25 tsp ground cinnamon
  • pinch ground nutmeg
  • pinch salt
  • 2 tbsp milk
  • 1 tbsp vegetable oil or melted butter
  • 3 tbsp finely grated carrot packed, about 1 small carrot
  • 1 tbsp chopped walnuts or pecans optional
For Serving
  • 1 tbsp cream cheese or vanilla frosting optional

Equipment

  • 12-ounce microwave-safe mug
  • Small whisk or fork

Method
 

Mix and Cook
  1. In a 12-ounce microwave-safe mug, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until no lumps remain.
  2. Stir in the milk and oil until you have a smooth batter. Fold in the grated carrot and nuts if using. The batter will be thick.
  3. Microwave on high for 60 to 90 seconds. The cake is done when it has risen above the rim of the mug and the top looks set and slightly springy. If the center still looks wet, microwave in 15-second bursts until done. Do not overcook or it will turn rubbery.
  4. Let the mug cake cool for 2 to 3 minutes - it will continue cooking from residual heat and the flavor improves as it cools slightly. Top with a dollop of frosting if desired and eat warm.

Notes

Grate the carrot on the fine side of a box grater so it cooks through and distributes evenly - large shreds stay crunchy and raw. For a lighter cake, use 2 tablespoons milk and 1 tablespoon applesauce instead of oil. The cake firms up as it cools; if you prefer a softer texture, undercook by 10 seconds.