This Super Easy Carrot Cake Mug Cake Recipe is perfect for satisfying that sweet tooth craving in minutes!
With Easter just a couple weeks away, I’ve been craving my Homemade Carrot Cake almost daily! Since I’m not about to make a WHOLE cake just for myself, this deliciously moist and flavorful Carrot Cake Mug Cake hits the spot!
Carrot Cake Mug Cake Recipe:
- Start by combining the dry ingredients in a 12 ounce mug and stir them together well.
- Add in some freshly grated carrots, vanilla extract and milk, then stir to combine.
- Microwave for just 2 minutes and top with whipped cream and little more pecans if desired.
Freshly Grated Carrots or Pre Shredded Carrots?
For this recipe, you’ll get best results by taking the 30 seconds required to shred your own carrots. Use the fine grate so the carrots have time to soften in the 2 minute cook time.
Carrot Cake Mug Cake Tips and Variations:
I tested this recipe several different ways to determine the BEST results. Here is what I found…
- NUTS – I’ve added finely chopped pecans to this recipe. You can either switch them out for walnuts or leave them out completely if desired.
- PINEAPPLE – I tested this recipe multiple times to try and get some pineapple in there, but every time the cake was just a little too wet and didn’t cook up nicely. So I would suggest leaving pineapple out.
- SPICES – This recipe calls for 3/4 tsp of cinnamon, which sounds like a lot, but it adds the perfect amount of flavor to this quick cake! Use just a pinch of nutmeg. Too much will overpower.
- CARROTS – Don’t use store bought shredded carrots for this recipe, it’s best to use fresh carrots that are finely shredded.
Top with whipped cream and a little sprinkle of chopped pecans for a completely delicious dessert for one!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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Easy Carrot Cake Mug Cake Recipe
Ingredients
- 4 tbsp all purpose flour
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 1 tsp baking powder
- 3/4 tsp cinnamon
- pinch of nutmeg
- pinch of salt
- 1 tsp finely chopped pecans
- 2 tbsp finely grated fresh carrots
- 1/2 tsp vanilla extract
- 3 tbsp milk
Instructions
- Mix all dry ingredients together in a 12 oz microwave safe mug.
- Stir in the shredded carrots, vanilla and milk. Mix well, especially the bottom so there is no dry bits stuck at the bottom.
- Microwave on high for 1 to 2 minutes (SEE NOTES). Top with whipped cream and more chopped pecans if desired
Notes
Nutrition
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
It’s my fav carrot cake
Made first time with your tips and it was yummy , a little hard but could be because of less milk or baking soda
Also I will bake it next time for 1.5 mins to see if the moistness comes. Thanks
I’m so glad you enjoyed the cake Diya! I do think the longer you microwave it, the less moist it’ll be, so be careful with that!
I just made this today for me and my husband. I added a tablespoon of plumped raisins for each serving, and microwaved two minutes on HIGH (900 watts). Very yummy !!
(I used my Salad Shooter to grate the carrots, but I bet a stick blender would work, too.)
I’m so glad you enjoyed the recipe Marian! The raisins sound like a great addition!
Is whole milk better than semi-skimmed? The problems seem to be in the dryness so does one work better to keep it moist?
I would use either whole milk or 2%.
Cake is ridiculously sweet, even with only 2 tablespoons of sugar. Such a waste of time and calories.
Sorry you felt the cake was too sweet. I’m sure you could reduce the sugar to just 1 tbsp and be fine. 🙂
Shawn, discovered your site quite by accident and am happy I did!! Because of recent medical diagnoses-can you give me the sodium content to the recipe? Thanks –P/
Hi Patricia, You can find the nutrition facts with the sodium content at the bottom of my recipe, just after the instructions. Hope this helps!
I havent tried this yet but going too will let you know how it turns out. Thanks so much if any dairy is used i will substitute with non dairy products i have severe allergies cant have even a trace.
I made this according to directions for 2. Absolutely terrible. Followed it to the law. Was like a rock. I will try adding more milk, to see if this improves the texture. But what a waste of ingredients and time.
Annette, I’m thinking there must have been an issue in the amount of time it was cooked. This recipe was tested in a 700 watt microwave. If your microwave was much higher, this could be the reason it was “like a rock” after it was done. I would test cooking it at 1 minute 30 for a higher wattage microwave. I’ll make sure I edit the recipe to reflect that.
I appreciate how gracefully you handle rude feedback – thank you for being kind and helpful!
Oh thanks Austin! I appreciate your comment. 🙂
My microwave is only 700 watts. Assuming the recipe is written for a 1,000 or larger microwave, what would the adjusted time? I’ve never used it for anything other than warming things up.
Actually, this recipe was tested in a 700 watt microwave, so you’re good to go! I believe it will work just fine in higher wattage microwaves as well.
Wonderful. Thanks for the quick response and I’ll try it out this weekend. I’ll be sure and let you know how we like it.
I don’t always have carrots in the house or feel like going through the trouble of grating (when I do have them) just for a mug cake sooooooo . . . I measured all the ingredients into multiple zip lock bags, marked the bag w/contents / directions, & put the bags in the freezer. Now when I want a mug cake, I pull the zip lock bag out of the freezer and follow the directions.. Results: mug cake with hardly any preparation.
Great idea! Thanks for sharing your awesome tips!