Get rid of the sugar, oil and cream cheese frosting in carrot cake and you’re left with a pretty healthy dessert. And that’s exactly what I’ve done here – got rid of all the unhealthy ingredients to create a dessert that’s still sweet and satisfying, but much lower in fat, sugar and calories. Plus, this cake only makes one (albeit rather generous!) portion, making it impossible to over-eat and it takes less than 5 minutes to make from start to finish, so you’ve got no excuses – no matter how hungry or busy you are!
This healthy carrot cake comes in at just less than 200 calories, if you follow the exact recipe below, and has 72% of your recommended daily allowance of vitamin A. Yes, you read that right – 72% of your RDA of vitamin A in a single dessert! Something this nutritious has got to be suitable for serving for breakfast, right? Well I hope so, because it’s what I’ve been eating for breakfast every day this week!
It wasn’t really until a couple of weeks ago that I started getting into carrot cake and now I can’t get enough of the stuff! It started out with some healthy carrot cake cupcakes that I made for ActivewearUSA. They were just so dense, rich and almost-fudge like (really weird description of a carrot cake, I know!) that I could not stop eating them. For my mid-afternoon snack, I’d bang one in the microwave for 30 seconds and savour every warm, comforting mouthful. If you’re wondering, a warm healthy cupcake is the best way to ward-off the afternoon office blues, if you ever get them.
I think that’s why this healthy carrot cake mug cake works so well – because you can eat it when it’s warm and delicious! If you do eat it straight out of the microwave, the yogurt that you spoon on top will probably melt and drip down the sides. But that’s not really an issue. Who could say no to a wonderfully rich sponge cake topped with tangy, creamy yogurt that melts into every nook and cranny?
If you’ve got the sense of de ja vu reading this post, you’re totally right – I did have an old post for a healthy carrot mug cake for one on my blog before – but this is the updated version! I’ve replaced the sugar with stevia powder (my new favourite natural sweetener) and substituted the egg yolk for an egg white. The result is an equally delicious single-serving carrot cake for a fraction of the calories, cholesterol and sugar than before. This is without a doubt my favourite spring dessert so far!
Vegetarian – high in vitamin A – high in calcium
- 1/4 cup all-purpose flour
- 1/2 teaspoon stevia powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1 piece thumb-sized of carrot peeled and grated (reserve a small sprinkling for topping)
- 1 egg white
- 1 tablespoon skimmed milk
- 1 tablespoon apple sauce
- 2 tablespoons natural or Greek yogurt
- Lightly grease a small single-serving microwave-safe ramekin.
- In a small bowl, stir together the flour, stevia, cinnamon and baking powder.
- Add in the grated carrot, egg white, skimmed milk and apple sauce. Gently stir until all the ingredients are combined and you've got a cake batter. Be careful not to over-stir or your cake will turn out flat!
- Place the ramekin uncovered in the microwave and cook on full power for around 90 seconds, or until the top of the cake is springy to the touch. Start checking the cake at around 60 seconds, to make sure you don't over-cook it.
- Remove the cake from the microwave, top with the natural/Greek yogurt and a sprinkling of grated carrot then enjoy!