Single Serving Carrot Cake {in a mug}
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I’m not much of a cake person. For birthdays my kids LOVE giant cookie cakes or skillet brownies. I will on occasion make cupcakes at Stella’s request, but even that doesn’t happen very often.
My cake pans pretty much just collect dust in the back of my cupboards.
But, Easter is nearly here, and in case you have not noticed, carrot cake is everywhere. Carrot cake is one cake that I absolutely LOVE. Unfortunately, it’s the one cake my family will not eat.
At all.
If I make a carrot cake, I’d have to eat the whole thing by myself. Which may not be a bad thing except that the weather is changing, and I can no longer hide under my comfy sweater. At least not without sweating profusely.
So what’s a girl to do when she really wants carrot cake?
Make it single serving, and healthier, that’s what, and it’s ready in less than 5 minutes, so I can have it whenever I want.
Ingredients
- 1/4 cup flour
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- dash of salt
- 1 Tbsp coconut oil {melted}
- 1 Tbsp milk
- 1/2 tsp vanilla
- 1 carrot grated
Instructions
- in a microwave cup, combine all of the dry ingredients
- stir in the coconut oil, milk, and vanilla
- finally, stir in the grated carrot
- microwave on high about 90 seconds {check after 1 minute}
- top with vanilla yogurt and pecan {optional}
Like for breakfast
Enjoy!
more treats in mugs
I am SO in love with this Heather! I was just thinking today how sad I am that I had to take off my sweater.. 🙂
tell me about it – I have to be in a bathing suit {shudder} in three days
I love carrot cake, and this would be a perfect treat for me! Pinning!
thank Sheena, I absolutely LOVE this recipe
Whatever family, more cake for you amirite??? Haha. Carrot cake is one of my faves, love how moist and tasty it is =) Love the mug version!
my family is crazy! thanks Lisa
LOVE carrot cake! Although your family is great, I’m pretty sure its’s unfair that a foodie got stuck with picky eaters. just sayin 🙂
I am SO with you on that one; not fair at all 🙂
Ok, I seriously so need to try the cake in a mug thing. Not only is it genius because of the portion size but looks so easy. Love that you made a carrot cake one though, haven’t seen that before. Pinned Heather. 🙂
thanks Krista, I love this cake
I LOVE carrot cake, but my guy hates cooked carrots. He’ll only eat them raw and covered in Ranch dressing, which means it’s always up to me to finish off the entire carrot cake. All 8-9 slices. By myself. Your mug cake is totally brilliant!
same here, I’m the only eater, that’s why I need cake for one
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I’m pinning this right now-your recipes always look so amazing, Heather!
If you have a minute to spare I’d be thrilled if you could share your post at my weekly say G’day Saturday link up. It has just started and this would be a perfect addition!
Best wishes for a great weekend,
Natasha in Oz
thanks a million!
I made this tonight with a few minor substitutions and additions (half almond meal instead of just flour, vegetable oil instead of coconut, added ginger, sultanas and pecans). I also baked it for about 20 minutes at 180 degrees Celcius. It was delicious! I thought it’d be a bit too much effort having to grate the carrot but it was definitely worth it.
Thanks for the recipe!
this was one of my favorites! glad you enjoyed
This is cChocolate-Covered Katie’s recipe plagiarized and without any credit given to the source. NOT COOL.
I left a comment on Katie’s site to let her know as well. Very disappointing.
I’m sorry you feel that way, but I did not copy her recipe – in fact I just went to find her’s and while they may be close – they are not the same, not even really that close -and I have other cake/muffin mug recipe on my blog, and I always use the same base or very similar base – you can see it here – http://www.heathersfrenchpress.com/2014/03/single-serving-blueberry-muffin-mug.html and here – http://www.heathersfrenchpress.com/2013/11/pumpkin-oatmeal-chocolate-chip-cookie-in-a-mug.html and here – http://www.heathersfrenchpress.com/2012/12/hot-chocolate-mug-brownie.html
Hi I would like to know do I have to use coconut oil? Or can I use a substitute? Please let me know 🙂 thanks looks good
you could certainly sub our favorite oil or butter
If I were to use pre-shredded carrot, how many TBS/Cup would I need? 1/4C? Could you estimate and tell me?
I would suggest trying 3 or 4 tbsp and see how that work in the batter
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Just made this! it was really disappointing and unattractive. the flour was overpowering and it came out chalky. It wasn’t sweet at all either.
Followed the recipe exactly and just had to scoop my midnight snack in the garbage.
don’t waste your time.
I’m really sorry you feel this way. I’ve made it many times, and I never found it to be chalky. If you prefer something sweeter, you could always add more sugar, but for the small mount of flour, 1 Tbsp is pretty standard, and this was meant to be a healthier alternative to cake
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Hi! Just made the carrot cake! Was good. I used just a dusting of conf sugar for the top. batter was so dry. Is that right? Went over all ingredients 3 times to be sure. I had to add extra milk. I’m gonna try to add a frothy egg white to lighten it.
mine want’t too dry, but adding extra milk would do the trick, or add a bit less flour
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Do you know how many calories are in the mug of carrot cake? Also can you substitute the flour with almond or coconut flour?
there are about 250 calories in this cake, but that depends on the milk you use – I never use fat free milk and typically cook and bake with whole milk. also it should work with almond or coconut flour, but i have never tried
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This didn’t work for me 🙁
It was really dry and didn’t puff up.
i’m really sorry to hear that.
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