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.
Servings: 1
Ingredients
Cake
- ¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- dash of salt
- 1 tablespoon coconut oil, melted
- 3 tablespoon milk
- 4 teaspoon vanilla extract
- ⅓ cup grated carrot
Cream Cheese Icing (optional)
- 1 oz cream cheese, softened
- 1 oz salted butter, softened
- ¾ cup powdered sugar
- ½ tablespoon milk of choice
- ½ teaspoon vanilla extract
Instructions
- 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)
