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Closeup of a Healthy carrot cake mug cake

Healthy Carrot Cake Mug Cake with Healthy Cream Cheese Frosting

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!
5 from 1 vote
Prep Time 2 mins
Cook Time 1 min
Total Time 3 mins
Course Dessert
Cuisine American
Servings 1 serving
Calories 200 kcal

Ingredients
  

For the cake

  • 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

For the frosting

  • 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

Instructions
 

  • 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. 

Notes

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.