Introduction
There is nothing quite as comforting as a slice of moist, spiced carrot cake, but sometimes, baking an entire layer cake feels like a monumental task. Enter the Mug Carrot Cake: a revolutionary single-serving dessert that delivers all the warmth and flavor of the classic treat in under five minutes. Perfect for satisfying a late-night craving or providing a quick, cozy breakfast treat, this recipe utilizes the microwave for speed and efficiency. Forget complicated springform pans; all you need is your favorite mug and a spoon!
Ingredients
- 4 tablespoons (50g) All-Purpose Flour
- 3 tablespoons (35g) Brown Sugar (packed)
- ¼ teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- Pinch of Nutmeg or Ginger (optional)
- 1 tablespoon (15ml) Vegetable Oil (or melted coconut oil)
- 1 tablespoon (15ml) Milk (dairy or non-dairy)
- 1 tablespoon beaten Egg (reserve the rest for another use, or substitute with 1/2 tsp applesauce)
- 3 tablespoons (30g) finely grated Carrot
- 1 tablespoon chopped Walnuts or Pecans (optional)
- **For the Cream Cheese Frosting (Quick):** 1 tablespoon Cream Cheese (softened), 1 tablespoon Powdered Sugar, ½ teaspoon Milk.
Step-by-step Preparation
- **Combine Wet Ingredients:** In a microwave-safe mug (capacity minimum 12 oz), whisk together the oil, milk, and beaten egg until fully combined. *Tip: Using a fork works best for mixing in the mug.*
- **Add Dry Ingredients and Spice:** Add the flour, brown sugar, baking powder, cinnamon, and nutmeg directly into the mug. Stir gently until the dry ingredients are just incorporated. Be careful not to overmix, as this can lead to a tough cake.
- **Fold in Carrot and Nuts:** Gently fold in the grated carrot and any optional nuts. Ensure the mixture is evenly distributed throughout the batter. Wipe down the sides of the mug if necessary.
- **Microwave:** Cook the cake on HIGH power (usually 1000 watts) for 60 to 90 seconds. The cooking time will vary depending on your microwave’s wattage. The cake is done when the top looks set and springs back lightly when touched, or when a toothpick inserted into the center comes out clean. *Tip: Start with 60 seconds and add 10-second intervals until done to avoid overcooking, which makes the cake rubbery.*
- **Prepare Frosting:** While the cake cools slightly, whisk together the softened cream cheese, powdered sugar, and milk until smooth and creamy.
- **Serve:** Let the cake cool in the mug for 2 minutes. Drizzle the cream cheese frosting generously over the top and serve immediately.
Nutritional Information
A typical Mug Carrot Cake (without heavy frosting) contains approximately 300 to 350 calories per serving. This dessert offers a reasonable amount of fiber due to the grated carrots, which are also an excellent source of Vitamin A, crucial for immune health and vision. Using oil rather than butter keeps the cake moist while providing healthy fats.
Storage
Mug cakes are best enjoyed immediately, as their texture can become slightly rubbery or dry if left to cool completely. If you must store leftovers, cover the mug tightly with plastic wrap and refrigerate for up to 1 day. To reheat, microwave for 10-15 seconds on medium power until just warmed through, but be aware that the texture will not be as light as when freshly baked.
Conclusion
This Mug Carrot Cake is the perfect solution for instant gratification. If you want to elevate the presentation, serve it with a sprinkle of extra cinnamon or chopped pecans on the frosting. For variations, try adding a tiny bit of fresh orange zest to the batter for a bright citrus note, or swap out the brown sugar for coconut sugar for a deeper molasses flavor. Enjoy this quick, spiced treat—a true testament to the joy of small-batch baking!