Is it redundant to say a carrot cake mug cake?
Because I have wanted to make my own little carrot cake ever since I made carrot cake and cupcakes. I swear, soon I will have a mug cake version of everything on my blog.
I somehow justified eating this cake for breakfast. Something about the fact that it’s made with carrots made me believe it was healthy.
But at least it’s healthier than if I were taking a slice out of a premade carrot cake. Because I know that I will end up coming back for more.
Even though this cake isn’t as good as my carrot cake, it is a great quick and easy substitute. When you need carrot cake RIGHT NOW.
Even if that does end up being a Wednesday morning.
As you can see, I was a little too impatient with putting the icing on my cake. Is it just me, or is it really hard to wait for cakes to cool in order to put the icing on top? So if you wanted to make this cake look half decent, I would suggest letting it cool before you add the icing. Otherwise, it will look like a dripping mess.
But a delicious dripping mess at that. I don’t really care what it looks like, I just want to dig right in!
Carrot Cake Mug Cake
What you’ll need:
- 1/4 cup flour
- 1 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking powder
- dash of salt
- 1 tablespoon coconut oil, melted
- 4 teaspoons milk
- 1/2 teaspoon vanilla
- 1/3 cup grated carrot
- 1 oz cream cheese, softened
- 1 oz butter, softened
- 3/4 cups icing sugar
- 1/2 tablespoons milk
- 1/4 tablespoon vanilla
- In a microwave safe cup, mix together the flour, sugar, cinnamon, nutmeg, baking powder and salt until fully combined.
- Mix in the coconut oil, milk, and vanilla until fully incorporated. Fold in the grated carrot.
- Microwave on high for around 90 seconds and see if it’s done. If it’s not, microwave in 10 second intervals.
- Top with cream cheese icing (optional)