Ingredients
Wet Ingredients
- ¼ cup finely shredded carrots
- 1 tablespoon coconut oil
- 1 ½ tablespoons pure maple syrup
- ½ teaspoon vanilla bean paste
Dry Ingredients
- ¼ cup unbleached all purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon baking powder
- Pinch salt
- 1 tablespoon chopped walnuts
Topping
- 1 tablespoon whipped cream cheese
- 1-2 tablespoons powdered sugar (depending on sweetness preference)
Instructions
- Prepare the Carrots: Add the finely shredded carrots and coconut oil to a microwave-safe mug. Microwave on high for 1 minute to soften the carrots and melt the coconut oil.
- Mix Wet Ingredients: Stir in the pure maple syrup and vanilla bean paste until the mixture is combined and smooth.
- Add Dry Ingredients: Add the unbleached all-purpose flour, cinnamon, baking powder, pinch of salt, and chopped walnuts to the mug. Stir gently until just combined, making sure no lumps of flour remain.
- Cook the Cake: Microwave the mixture on high for 1 minute or until the cake is fully cooked and springs back lightly to the touch.
- Prepare Topping: While the cake cooks, blend the whipped cream cheese with powdered sugar in a small bowl until smooth.
- Serve: Drizzle the cream cheese topping over the warm carrot cake and enjoy immediately.
Notes
- Microwave wattages vary; adjust cooking time accordingly to avoid overcooking.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- For a dairy-free topping, use vegan cream cheese and powdered sugar.
- Ensure carrots are finely shredded for even cooking and texture.
- Vanilla bean paste can be substituted with ½ teaspoon vanilla extract if unavailable.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Vegetarian
