Carrot Mug Cake

carrot cake topped with white frosting in a white mug along with a spoon.

This Carrot Mug Cake is soft, fluffy, and perfectly moist, bursting with sweet carrots, juicy raisins, and warm cinnamon flavor. It’s like enjoying a warm carrot muffin straight from the microwave! Eggless and nut-free!

Course Dessert

Cuisine American

Keyword carrot cake in a cup, carrot cake mug cake, carrot mug cake, microwave carrot cake

Prep Time 2

Cook Time 2

Total Time 2

Servings Serving

Calories 399kcal

Author Maria Doss

Ingredients

Dry ingredients

¼ cup all purpose flour
2 tablespoons golden or light brown sugar packed
½ teaspoon baking powder
¼ teaspoon ground cinnamon
⅛ teaspoon salt

Wet ingredients

¼ cup milk
¼ cup finely grated carrot
2 tablespoons vegetable oil
1 tablespoons golden raisins
½ teaspoon vanilla extract

Topping

Sweetened greek yogurt
Toasted pecans chopped

Instructions

Add all dry ingredients into a microwave mug, stir well with a spoon or fork.
Add all wet ingredients, mix until smooth.
Pro tip: Shred your carrot using the fine side of a box grater. This allows it to cook very soft in the short baking time, allowing it to mostly melt into the cake.
Cook in microwave for 2 minutes for a standard coffee mug or one minute and 50 seconds for a wider mug
Tip: If you are new to microwave baking, then I recommend checking after one minute and 50 seconds. It should be well risen and spongy to touch. You can cook for an additional 10 to 15 seconds if needed.
Remove, let cool for few seconds, top with sweetened Greek yogurt and chopped toasted pecans.

Video

Notes

Calories are calculated without the topping.

Golden raisins are traditional, but you can skip if you’d like.

Skip pecans to make it nut free or use chopped walnuts.

To make sweetened greek yogurt, mix plain greek yogurt with some honey or sugar.

Nutrition