Ingredients
Wet Ingredients
- 1½ tablespoons butter
- 2 tablespoons brown sugar
- ¼ teaspoon vanilla bean paste
- 3 tablespoons milk
Dry Ingredients
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
Other
- 2 tablespoons finely shredded carrot (about 28.3g)
Instructions
- Combine Ingredients: In a small bowl or microwave-safe mug, mix the melted butter, brown sugar, and vanilla bean paste together. Add the milk, flour, baking powder, and ground cinnamon, then stir or whisk until you have a smooth batter with no lumps.
- Fold in Carrots: Gently fold in the finely shredded carrots to incorporate them evenly into the batter without overmixing.
- Microwave Cooking: Microwave the mug cake on high for 1 to 1½ minutes. For best results, start checking at 1 minute and stop microwaving when the cake looks set; about 1 minute 15 seconds works well in most microwaves. Avoid overcooking to keep it moist.
- Cool and Serve: Allow the mug cake to cool slightly before topping it with whipped cream, a cream cheese glaze, or a dusting of powdered sugar as desired. Enjoy your quick carrot cake treat!
Notes
- Microwave cooking times may vary based on wattage, so watch carefully to avoid drying out the cake.
- You can substitute milk with any plant-based milk for a dairy-free option.
- For a richer taste, use cream cheese glaze as a topping instead of whipped cream.
- Ensure the carrots are finely shredded to blend well in the batter and cook evenly.
- This recipe makes a single serving; double the quantities for two mug cakes.
- Prep Time: 5 minutes
- Cook Time: 1 minute 15 seconds
- Category: Dessert
- Method: Microwaving
- Cuisine: American
