Single-serving mug cakes may be the best things ever to come out of a microwave. They can be mixed, cooked and served all in one coffee mug and take less than two minutes to cook. Perhaps best of all, you can even make them low-carb and outrageously delicious. The recipe below is one of my personal favorites.
This scrumptious carrot cake is grain-free and with a dairy-free option too. It’s got all the flavors of your favorite conventional carrot cake, including the tangy-sweet cream cheese frosting. For even more carrot cake flavor and texture, you could add shredded coconut or a couple of chopped walnuts to the batter.
Low-Carb Carrot Cake Mug Cake
1
2 minutes
2 minutes
4 minutes
For the cake
1 tablespoon unsalted butter
3 tablespoons almond flour
2 tablespoons granulated sweetener
½ teaspoon baking powder
¼ teaspoon cinnamon or pumpkin pie spice
Pinch of salt
1 large egg, lightly beaten
1 tablespoon milk, cream, or a dairy-free milk alternative
3 tablespoons grated carrot
For the frosting
1 tablespoon cream cheese, or a dairy-free cream cheese alternative
1 teaspoon granulated sweetener, or to taste
Melt the butter in a microwave-safe mug.
Add the almond flour, sweetener, baking powder, cinnamon or pumpkin pie spice, and salt to the mug and stir to mix. Add the egg and milk or cream and stir to mix well. Stir in the grated carrot.
Microwave for 60 to 90 seconds, until the cake is set. Let cool for about 30 seconds before inverting the cake onto a serving plate, or serve it right in the mug.
To make the frosting, stir together the cream cheese and sweetener until well combined. Spoon the frosting on top of the cake before serving.
