Carrot Cake in a Mug

MogoBlog MogoLicious Tasty Tip of the Day:  Don’t worry if you don’t own a blender — you can easily use a fork to mash up the carrots and the wet ingredients. Then just pour everything into greased ramekins and pop them into the microwave.

Carrot Cake in a Mug

Ingredients for Carrot Cake:

  • 1/4 cup spelt, white, or Bob’s gf flour
  • just over 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • optional 1/2 tsp ener-g or 2 tsp flaxmeal, to help it rise more
  • 1 1/2 tbsp sugar, unrefined if desired, or xylitol for sugar-free
    pinch uncut stevia OR 1 more tbsp sugar
  • 1/3 cup canned carrots, drained (or steamed carrots, peeled) (For a variation, sub with 1/4c pureed pumpkin) (60g)
  • 1 tbsp milk of choice
  • 1 tbsp oil OR more milk of choice
  • 1/4 tsp pure vanilla extract

Ingredients for Frosting:

  • 1/2 cup cream cheese, such as TJ vegan or homemade cashew cream cheese
  • 1/2 tsp pure vanilla extract
  • 4 tbsp powdered sugar OR stevia to taste
  • 1/4 cup silken tofu OR more cream cheese (For soy-free: Greek Yogurt Cream Cheese Frosting
  • )
  • up to 2 tbsp milk of choice, as needed for desired thickness

Instructions (make in your MogoBox 15 oz. Classic White Mug or Glass Mug):

Instructions for Carrot Mug Cake:

  1. In a small bowl, mix dry ingredients (not carrots). If you have a blender or Magic Bullet, mix all wet ingredients and blend. (For those without a blender, simply fork-mash the carrots very well before combining with the other wet ingredients.)
  2. Then mix dry into wet, and stir.  
  3. Pour into greased ramekins or a little dish or mug.
  4. If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes.
  5. Let cool before trying to pop out.
  6. Frost Cake.

Instructions for Frosting:

  1. Blend everything together in a small food processor.
  2. Frost them just before serving, or frost earlier and then storing the cupcakes in the fridge, due to the perishable nature of the ingredients.
  3. Leftover frosting can be stored for a few days in the fridge, covered. Variation ideas: Add pumpkin, or shredded carrot and pineapple for a carrot cake dip, or cinnamon and walnuts…

Cook Time: 1 minute 20 seconds

Yields: 1 Mugs with Attitude® serving


Leave a Reply

Your email address will not be published. Required fields are marked *