Description

A tender, spiced mini carrot cake packed with fresh carrots and cozy flavors—baked just for one. This small-batch treat is perfect for a personal indulgence any time the craving hits.

Ingredients

2 tbsp all-purpose flour
1 tbsp brown sugar
1/4 tsp baking powder
1/4 tsp ground cinnamon
Pinch of salt
1 tbsp milk
1 tbsp neutral oil (canola or vegetable)
1/4 tsp vanilla extract
2 tbsp finely grated carrot
Optional: 1/2 tbsp chopped walnuts, raisins, or shredded coconut

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a ramekin or oven-safe mug with oil or nonstick spray.
In a small bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
In another bowl, mix milk, oil, and vanilla extract until combined.
Pour wet ingredients into dry and stir gently until just combined. Fold in grated carrot and optional add-ins.
Spoon batter into the prepared ramekin and smooth the top.
Bake for 22–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Cool slightly before serving. Top with frosting, powdered sugar, or toasted nuts if desired.

Notes

For a microwave version, cook the batter in a mug for 90 seconds to 2 minutes, checking doneness.
Use dairy-free milk and vegan sugar for a fully vegan option.
Store leftovers covered in the fridge for up to 2 days or freeze for up to 1 month.