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!
2teaspoonsskimmed milk(you can substitute any milk)
1teaspoonoil(olive oil, coconut oil...any oil!)
For the frosting
1tablespoonlow-fat cream cheese
1teaspoonskimmed milk(you can substitute any milk)
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.