This super easy and delicious carrot mug cake is ready in under 5 minutes! This is the perfect dessert if you’re looking for something quick, plus you probably have all of the ingredients in your pantry already.
I absolutely love making mug cakes! These one serving desserts are wonderful when you don’t have a lot of time or you’re just making one portion for yourself. One of my favorites is this hot cocoa mug cake, but I love this carrot cake version for Spring.
Tell me about this recipe!
- This recipe is for one serving, so it’s perfect when you want to make dessert just for yourself!
- You make the entire recipe in the mug, so no dirty dishes or bowls!
- There is hardly any prep time to making this mug cake, the longest part will be grating the carrots.
- You’ll cook the mug cake in the microwave for around 2 minutes, so make sure you have a large enough mug.
- This recipe uses oil to make the carrot cake extra moist, no eggs are used in this recipe.
- Carrots: use freshly shredded carrots rather than store-bought shredded carrots! Use a food processor or grater to shred them.
- Oil: use vegetable, sunflower, canola or rapeseed oil. The oil is what makes this carrot cake so moist.
- Flour: I used all purpose flour in this recipe.
- Spices: I used a combination of cinnamon and nutmeg, but feel free to change the spices! I think ginger and cardamom would also be delicious.
- Walnuts: I used chopped walnuts but you could substitute them for pecans or just omit the nuts completely.
How to make this recipe
Step 1: Whisk together all of your dry ingredients.
Step 2: Add your wet ingredients, including your shredded carrots, and whisk until smooth. Place in your microwave and cook for 1:30 to 2 minutes. Note, this completely depends on your microwave! It may take less time or longer. Let cool for a minute or two and then top with your desired toppings!
- Baking times in the microwave will vary depending on the wattage of your microwave, so please keep that in mind when cooking the mug cake! The higher the watts, the faster it will cook.
- Don’t overbake your mug cake or the texture won’t be light and fluffy.
- Choose your mug wisely. The batter shouldn’t fill up more than half of the mug, otherwise it will overflow when it’s cooking. Also make sure your mug is microwave safe!
- Allow your mug cake to cool a bit before adding whipped cream, or it will melt right away.
Frequently Asked Questions
Yes! Because you’re microwaving the batter, you’re heat treating the flour making it safe to eat. And since there are no eggs in this recipe, this mug cake is safe to eat.
Add ice cream, whipped cream, sprinkles, nuts.. there are so many options!
I don’t recommend making the mug cake in advance and storing it. This cake is made to be eaten just a few minutes after cooking it in the microwave!
Try these recipes next!
Carrot Mug Cake
- 1 mug
- 3 tablespoons all purpose flour
- ¼ teaspoon baking powder
- 2 tablespoons light brown sugar
- pinch salt
- 1 tablespoon walnuts chopped
- pinch ground nutmeg
- ½ teaspoon ground cinnamon
- 3 tablespoons milk
- 1 ½ tablespoons vegetable oil
- ½ teaspoon vanilla extract
- 2 tablespoons carrots shredded
- Whisk together all of your dry ingredients in your mug. Make sure there are no lumps.
- Pour in the wet ingredients and whisk, making sure there are no flour pockets left and the batter is smooth. You don't want the batter to take up over half of the mug, otherwise it will overflow in the microwave.
- Cook in your microwave for 1-2 minutes, might took about a minute and a half to cook on high but please note that microwaves vary on the wattage.
- Let cool for a couple of minutes then eat! I topped mine with whipped cream and more chopped walnuts.