This gooey, gluten free carrot cake in a mug is made in minutes with nuts, raisins and a scoop of whipped coconut cream on top.
Do you ever get those cravings that just won’t go away no matter how much water you drink or healthy food you eat? You try to ignore it for hours or even days but the craving just persists, like an itch that you can’t scratch.
Well I have good and bad news. The good news is that if like me, that craving is often for Carrot Cake, than I have the fastest and easiest recipe ever to satisfy you. The bad news is that it might just be a little too easy to make this mug cake, so you are going to find yourself making it a lot. 
But then again, carrot cake contains a vegetable, so that makes it good, right?
This mug cake really couldn’t be any easier to make and is basically fool proof. The only advice I can give is to make sure that you have a big enough cup as it rises when microwaved.
I like including chopped pecans and raisins for some added texture, but if you aren’t a fan then feel free to leave them out. Alternatively if you are one of those people who likes pineapple in your carrot cake (I’m still a bit skeptical) then you can add a tablespoon of chopped pineapple chunks.
For added decadence I top the mug cake with a scoop of coconut cream that is quickly whipped with a teaspoon of honey. If the mug cake is warm the coconut cream melts and becomes a bit messy but so delicious.
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Gluten Free: Quick Carrot Cake in a Mug
- Total Time: 8 minutes
- Yield: Serves 1
- Diet: Gluten-Free
Description
A quick and delicious gluten-free carrot cake baked in a mug. Perfect for a sweet treat anytime!
Ingredients
- 1 1/2 tbsp coconut oil
- 2 tbsp coconut flour
- 2 tbsp almond flour
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 2 tbsp orange juice
- 1/4 tsp vanilla extract
- 1 egg
- 2 tsp honey
- 1/4 cups (60 ml) finely shredded carrot
- 1 tbsp raisins
- 1 tbsp chopped pecans or walnuts
Instructions
- Put the coconut oil in the mug and microwave for 15-20 seconds until melted.
- Add the coconut flour, almond flour, baking soda, and cinnamon to the mug and stir.
- Add the orange juice, vanilla extract, egg, honey, and finely shredded carrot; mix well.
- Add the raisins and chopped nuts.
- Microwave for 2½ to 3 minutes, or until the cake has risen, the top is fully cooked, and no longer wet to the touch.
- Serve topped with coconut cream.
Notes
- For a richer flavor, use brown sugar instead of honey.
- If you don’t have coconut flour, you can substitute with a gluten-free all-purpose blend, but the texture may be slightly different.
- Let the mug cake cool slightly before adding coconut cream to prevent it from melting.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 300
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Can I substitute the chopped pecans and raisins?
Yes, you can omit the pecans and raisins if you prefer, or substitute them with other nuts or dried fruits of your choice.
What should I do if my mug isn’t big enough?
If your mug isn’t big enough, consider transferring the batter to a larger mug or a microwave-safe bowl to prevent overflow during cooking.
How do I make the whipped coconut cream for topping?
To make the whipped coconut cream, simply whip chilled coconut cream with a teaspoon of honey until fluffy and smooth before topping your mug cake.
