Carrot Cake Mug Cake
Single serving Carrot Cake Mug Cake made in a microwave. This cake is eggless and topped with cream cheese icing, the perfect last minute dessert recipe.
Prep Time3 minutes mins
Cook Time2 minutes mins
Total Time5 minutes mins
Course: Dessert
Cuisine: American
Keyword: No Bake, Vegetarian
Servings: 1
Cake
- 1/4 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- dash of salt
- 1 Tbsp coconut oil, melted
- 4 tsp vanilla extract
- 1/3 cup grated carrot
Cream Cheese Icing (optional)
- 1 oz cream cheese, softened
- 1 oz salted butter, softened
- 3/4 cup powdered sugar
- 1/2 Tbsp milk of choice
- 1/2 tsp vanilla extract
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)