Description
A quick and delicious gluten-free carrot cake baked in a mug. Perfect for a sweet treat anytime!
Ingredients
Units
- 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 2 1/2 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