Ingredients
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4 tablespoons all-purpose flour
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2 tablespoons sugar (or brown sugar)
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1/4 teaspoon baking powder
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Pinch of salt
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1/4 teaspoon cinnamon
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1/8 teaspoon nutmeg
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3 tablespoons milk
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1 tablespoon vegetable oil or melted butter
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1/4 teaspoon vanilla extract
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3 tablespoons grated carrot
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Optional: 1 tablespoon chopped walnuts, 1 tablespoon raisins, 1 tablespoon shredded coconut
Instructions
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In a microwave-safe mug, mix flour, sugar, baking powder, salt, cinnamon, and nutmeg.
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Add milk, oil, and vanilla extract. Stir until smooth.
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Fold in grated carrots and optional add-ins like walnuts or raisins.
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Microwave on high for 90–120 seconds, or until the cake rises and is set but still moist.
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Allow to cool slightly for 1–2 minutes. Enjoy directly from the mug or top with a small dollop of cream cheese frosting for extra indulgence.
Notes
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Do not overcook; the mug cake continues cooking slightly after microwaving.
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For a creamier twist, add a small dollop of cream cheese in the center before microwaving.
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Optional toppings: shredded coconut, chopped nuts, or a drizzle of caramel.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Desert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg