Carrot Mug Cake

Here’s a simple and cozy recipe for a Carrot Mug Cake, perfect for a last-minute sweet treat! This easy dessert is packed with the natural sweetness of carrots, a comforting touch of cinnamon, and a tangy yogurt coating. With just a mug and a few minutes, say goodbye to long preparation and a messy kitchen. Let’s get started!

I love carrot cake, but I often refrain from making a whole cake for myself because it’s too much and a double-edged sword: I can’t stop myself from eating it, and at the same time, if I don’t hurry, the dessert loses its flavor. That’s where this Carrot Mug Cake comes in—it’s perfect because it’s a single-serving recipe and a delicious, healthy treat to satisfy my craving for something sweet. Plus, when I don’t have much time to spend in the kitchen and only a few ingredients in my pantry, this little cake saves me every time.

Mug cakes originated in the U.S in the late 2000s, simultaneously with the search for a fast and easy dessert that doesn’t require an oven. It became popular very quickly, spreading across the internet with thousands of variations, becoming a solution even for those who aren’t skilled in the kitchen. Nowadays, you can find ready-made mug cake mixes in the stores, making it even easier with less effort required.

Before storing the Carrot Mug Cake, allow it to cool completely after baking. Then, place it in an airtight container to keep it moist and fresh. The dessert can be stored in the fridge for up to 2-3 days and can be reheated in the microwave for a few seconds. I suggest adding some yogurt on top, along with a sprinkle of nuts for a crunchy texture.

Ingredients for easy carrot cake

• Carrot: their water content provides moisture to the muffins, creating a tender texture and preventing them from becoming too crumbly. Additionally, carrots have a natural sweetness and a high content of beta-carotene, which converts to vitamin A in the body. Finally, this vegetables gives the muffins a vibrant orange color, making them visually more appealing.

• Cinnamon: this spice adds a warm, sweet-spicy flavor, creating a comforting and inviting baking experience. The smell of cinnamon evokes feelings of warmth and nostalgia. This ingredient is rich in antioxidants, and in combination with other spices, it creates a complex flavor profile.

• Honey: its natural sweetness replaces the need for refined sugar, balancing the earthiness of the carrots and the warmth of the cinnamon. Additionally, honey helps retain moisture in the mug cake, providing a tender texture. Finally, this ingredient is a great binding agent that helps hold the cake together and prevents it from becoming crumbly.

• Nutmeg: this spice contains antioxidants and has anti-inflammatory properties. Nutmeg complements the flavor of carrots helping to tie all the ingredients together and create a harmonious taste in the muffins.

Find the complete recipe with measurements below.

How to prepare healthy carrot mug cake

Combine the dry ingredients in a microwave-safe mug: flour, cinnamon, baking powder, salt, nutmeg. Then, add the grated carrots, vanilla extract, honey, greek yogurt, and milk, mixing well to combine.

Microwave the carrot cake on full power for 2 minutes, checking the consistency and adding more time if needed. Serve with some greek yogurt and chopped walnuts on top.

My tips for an easy and quick sweet treat

• You can turn the Carrot Mug Cake into a vegan dessert by replacing the honey with agave or maple syrup and substituting the Greek yogurt with a plant-based alternative.

• Microwave wattages vary, so check the cake after 1 minute and add more time in 10-second intervals until it’s fully cooked. The cake should rise and be firm to the touch.

• For extra crunch, add some chopped walnuts to the batter.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Carrot Mug Cake

Course: Dessert, Breakfast, SnacksCuisine: vegetarian

Servings

1

servings

Prep time

5

minutes

Cooking timeminutes

Ingredients

• Carrots (grated) 2tbsp

• Flour 4tbsp

• Honey 1 tbsp

• Cinnamon (ground) 1/2tsp

• Baking powder 1tsp

• Salt a pinch

• Nutmeg 1/8tsp

• Vanilla extract 1/2tsp

• Greek yogurt 2tbsp + for the coating

• Almond Milk 2tbsp

• Walnuts (on top)

Directions

• Combine the dry ingredients in a microwave-sage mug: flour, cinnamon, baking powder, salt, nutmeg.
• Add the grated carrots, vanilla extract, honey, greek yogurt, and milk, mixing well to combine.
• Microwave the carrot cake on full power for 2 minutes, checking the consistency and adding more time if needed.
• Serve with some greek yogurt and chopped walnuts on top.

Notes

• You can turn the Carrot Mug Cake into a vegan dessert by replacing the honey with agave or maple syrup and substituting the Greek yogurt with a plant-based alternative.
• Microwave wattages vary, so check the cake after 1 minute and add more time in 10-second intervals until it’s fully cooked. The cake should rise and be firm to the touch.
• For extra crunch, add some chopped walnuts to the batter.