Description

This single-serve carrot cake is a quick and easy dessert made just for you! Packed with shredded carrots, warm spices, and a hint of vanilla, it’s delightfully moist and perfectly portioned—no leftovers, no fuss. Ready in minutes and topped with a creamy frosting, it’s an adorable treat for when carrot cake cravings strike.

Ingredients

Scale

For the Carrot Cake

3 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
1/2 tablespoon vegetable oil (or melted butter)
1 tablespoon milk (dairy or non-dairy)
1/4 teaspoon vanilla extract
3 tablespoons finely grated carrot
1 tablespoon chopped walnuts or pecans (optional)

For the Frosting

1 tablespoon cream cheese, softened
1 tablespoon powdered sugar
1/4 teaspoon milk (as needed)

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Instructions

Prepare the Mug or Ramekin: Lightly grease a microwave-safe mug or small ramekin with oil or nonstick spray to prevent sticking.
Mix the Dry Ingredients: In the prepared mug, combine flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Stir until evenly blended.
Add Wet Ingredients: To the dry mixture, add oil, milk, and vanilla extract. Stir until a smooth batter forms.
Fold in Carrot and Nuts: Gently fold in grated carrot and optional nuts until just combined, ensuring they’re distributed throughout the batter.
Microwave the Cake: Microwave on high for 60–90 seconds, or until the cake has risen and set. The top should look just dry and spring back when gently touched. Adjust the time slightly based on your microwave’s wattage.
Prepare the Frosting: While the cake cools slightly, mix softened cream cheese, powdered sugar, and a drop of milk in a small bowl until smooth and creamy.
Frost and Serve: Spread or dollop the frosting over the warm cake. Top with extra nuts, if desired, and enjoy!

Notes

Use freshly shredded carrots for maximum moisture and sweetness.
To make it vegan, use non-dairy milk and a vegan cream cheese frosting.
If preferred, bake in a preheated oven at 350°F (175°C) for about 15–18 minutes instead of microwaving.
Add raisins or coconut for extra texture and flavor variety.
The cake is best eaten warm, right after making.

Nutrition

Serving Size: 1 cake
Calories: 230
Sugar: 17g
Sodium: 130mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 5mg