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Gluten Free: Quick Carrot Cake in a Mug

Carmen Sturdy
Prep Time 2 mins
Cook Time 4 mins
Total Time 6 mins
Course Dessert
Servings 1 mug cake


  • 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 cup finely shredded carrot
  • 1 tbsp raisins
  • 1 tbsp chopped pecans or walnuts


  • Put the coconut oil in the mug and microwave for 15-20 seconds until melted.
  • Add to the mug the coconut flour, almond flour, baking soda and cinnamon and stir. Next add in the orange juice, vanilla extract, egg, honey and finely shredded carrot. Once everything is mixed add the raisins and chopped nuts.
  • Microwave the mug for 2½ to 3 minutes or until the cake has risen and the top is fully cooked and no longer wet to the touch. Serve topped with coconut cream.