It wouldn’t be Easter without carrot cake! And with this healthy carrot cake mug cake with healthy cream cheese frosting, you can indulge in dessert without feeling guilty in the slightest. The whole cake comes in at just 200 calories and there’s a microwave and oven version. So whether you want a traditional single-serving dessert or a quick-as-can-be mug cake, I’ve got you covered!
Just so we’re clear from the start, the healthy carrot cake mug cake in the photos was made in the oven. I’ve tested both the oven and the microwave recipes and honestly? My favourite is definitely the oven version. It’s got a proper cake texture, looks like a proper cake and even makes your house smell like a bakery when it’s in the oven.
But sometimes you don’t want to wait 15 minutes for the oven to heat up, another 20 for the cake to bake, plus another 10 for it to cool down, right? Sometimes you just want to shove a cake in your face right this very second. That’s why the microwave version exists. Same ingredients, same taste, just not quite the same texture or look. But when you’re eating it at home, on your own, in your PJs, who cares?
Wow, that scenario sounded a lot more sad on the screen than it did in my head, but I’m still saying it. My favourite thing about this healthy carrot cake mug cake? It looks absolutely adorable. If you follow all the steps in the recipe, go with the oven method and take the time to decorate it, you really will get a mini 2-layered cake.
And this healthy carrot cake mug cake recipe genuinely makes one serving. Like, the cake you see in the photos is what you’ll get to eat for 200 calories. How cool is that?! I know a lot of people get disappointed when they find out that the “single serving mug cake” in the photos is actually made of 4x the ingredients. But not this mug cake. No siree.
Want some proof as to how cute this healthy carrot cake mug cake is? My boyfriend has been remodelling the upstairs bathroom for…I don’t even know how long. He doesn’t want to take any time off work to do it, so he’s spending all his evenings and weekends doing it. He was swearing at the tiles (I’m 99% sure whatever it was, it wasn’t the tiles’ fault) so I popped in and showed him my cake in an effort to distract him.
His expression instantly changed to a smile, he genuinely tilted his head to one said and said “Aww”. Then when I told him it was carrot cake, he went “Eww”, lost interest and got back to arguing with the tiles. He won’t touch vegetables in any way, shape or form. Unless they’re the dehydrated “peas” you get in a Pot Noodle. But I’m pretty sure they’re not really vegetables.
A light and fluffy carrot cake, studded with juicy raisins and kissed with yummy cinnamon, all sandwiched together with healthy cream cheese frosting. With a 20-minute oven recipe and a 2-minute microwave recipe, this healthy carrot cake mug cake is the perfect springtime dessert!
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1 teaspoon ground flaxseed
- 1 tablespoon brown sugar
- 1oz/30g finely grated carrot
- 2 teaspoons skimmed milk (you can substitute any milk)
- 1 teaspoon oil (olive oil, coconut oil...any oil!)
- 1 teaspoon raisins
- 1 tablespoon low-fat cream cheese
- 1 teaspoon skimmed milk (you can substitute any milk)
- 1 teaspoon powdered sugar
- 1/4 teaspoon lemon juice
- finely grated carrot for decorating
If you're going to bake your cake in the oven, preheat it to 350F/175C. If you're going to steam it in the microwave, skip this step.
Lightly grease a 1-cup ramekin and set to one side. In a small bowl, stir together all the cake ingredients (flour, cinnamon, baking powder, flaxseed, sugar, carrot, milk and raisins). Scoop into the greased ramekin.
Oven: Bake in the preheated oven for 20 minutes, until golden brown and a toothpick, when inserted into the centre of the cake, comes out clean. Remove from the ramekin and leave to cool to room temperature on a wire rack before slicing in half horizontally.
Microwave: Cook in the microwave for 60 seconds, or until springy to the touch. If the cake is still a bit soggy, continue microwaving in batches of 15 seconds until it becomes springy. Remove from the ramekin and leave to cool to room temperature on a wire rack before slicing in half horizontally.
To make the frosting, in a small bowl beat together the cream cheese, milk, powdered sugar and lemon juice until smooth. Use the frosting to sandwich the cake halves together and spread a little on top. Use the grated decorate to decorate before serving.
You can store the cake (frosted or un-frosted) inside a sealed container in the fridge for up to five days or in the freezer for up to six months.