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A carrot mug cake flipped onto a plate with a fork.

Carrot Mug Cake

This easy mug cake takes just minutes to make. Cinnamon and nutmeg add warm spices, and a little whipped cream on top finishes it perfectly.
Prep Time:5 mins
Cook Time:2 mins
Total Time:7 mins
Servings:1 mug cake

Ingredients

For the cake:

  • teaspoon nutmeg
  • ¼ cup milk
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 2 tablespoons brown sugar
  • 2 tablespoons carrots shredded
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon unsalted butter melted

For the topping:

  • whipped cream
  • carrots shredded
  • pecans chopped

Instructions

  • Stir together all the cake ingredients in a bowl until there are no lumps.
  • Pour the mixture into a microwaveable safe mug and microwave until baked through, for 60 to 90 seconds.
  • Top with your desired toppings and serve immediately.

Notes

  • Shred your carrot in a mini food processor or using a cheese grater. You can also buy ready-shredded carrots for convenience. Get the thinly shredded ones; the thicker ones are more for coleslaw.
  • Use any kind of milk to make this mug cake; soy milk, almond milk, or even coconut milk would work. You can also switch the butter for oil if you prefer.
  • Artificial sweetener works just as well as brown sugar in this recipe.

Nutrition

Calories: 358kcal | Carbohydrates: 54g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 349mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5462IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 2mg