Carrot Mug Cake

When you need an immediate sweet craving relief, call on this recipe… it is a divine treat while also reducing the guilt factor that so often accompanies a piece of cake. You’re welcome..


Prep 10 mins
Cook 2 mins
Ready-in 12 mins


4 tbsp cake flour
1 tsp baking powder
2 tbsp brown sugar or coconut sugar
3/4 tsp cinnamon
1 pinch nutmeg
1 pinch salt
1 tbsp pecans
1/2 tsp vanilla extract
1 tbsp milk or coconut milk for a vegan option
2 tbsp Rugani carrots, freshly grated


  1. Mix all the dry ingredients in a 300ml coffee cup.
  2. Add the vanilla, milk & carrot juice. Mix well, making sure to stir to the bottom.
  3. Add the grated carrots and stir until fully incorporated.
  4. Cook for 2 mins on high in a microwave (based on a 700-watt microwave).
  5. Test after one minute to check if the centre is cooked through and then again every 20 seconds. Be careful when removing the mug as it will be hot.
  6. Top with extra chopped pecan nuts and shaved carrots.
  7. Serve immediately.

*Note: You can easily adjust the recipe by multiplying the amounts above by the number of portions you would like. Just follow the above instructions and mix in a mixing bowl instead of the mug itself. Then divide the mixture evenly between the cups and cook for 5 mins checking regularly if they are done.


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