Single Serving Carrot Cake {in a mug}


Carrot Cake in a Mug


I’m not much of a cake person. For birthdays my kids LOVE giant cookie cakes or skillet brownies. I will on occasion make cupcakes at Stella’s request, but even that doesn’t happen very often.

My cake pans pretty much just collect dust in the back of my cupboards.

But, Easter is nearly here, and in case you have not noticed, carrot cake is everywhere. Carrot cake is one cake that I absolutely LOVE.  Unfortunately, it’s the one cake my family will not eat.


carrot cake in a mug


At all.

If I make a carrot cake, I’d have to eat the whole thing by myself. Which may not be a bad thing except that the weather is changing, and I can no longer hide under my comfy sweater. At least not without sweating profusely. 

So what’s a girl to do when she really wants carrot cake?

Make it single serving, and healthier, that’s what, and it’s ready in less than 5 minutes, so I can have it whenever I want.


carrot cake in a mug


Single Serving Carrot Cake {in a mug}


  • 1/4 cup flour
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking powder
  • dash of salt
  • 1 Tbsp coconut oil {melted}
  • 1 Tbsp milk
  • 1/2 tsp vanilla
  • 1 carrot grated


  • in a microwave cup, combine all of the dry ingredients
  • stir in the coconut oil, milk, and vanilla
  • finally, stir in the grated carrot
  • microwave on high about 90 seconds {check after 1 minute}
  • top with vanilla yogurt and pecan {optional}

Like for breakfast


carrot cake in a mug




more treats in mugs

blueberry muffin in a mug


red velvet hot cocoa



  1. says

    I LOVE carrot cake, but my guy hates cooked carrots. He’ll only eat them raw and covered in Ranch dressing, which means it’s always up to me to finish off the entire carrot cake. All 8-9 slices. By myself. Your mug cake is totally brilliant!

  2. says

    I’m pinning this right now-your recipes always look so amazing, Heather!

    If you have a minute to spare I’d be thrilled if you could share your post at my weekly say G’day Saturday link up. It has just started and this would be a perfect addition!

    Best wishes for a great weekend,
    Natasha in Oz

  3. Joanna says

    I made this tonight with a few minor substitutions and additions (half almond meal instead of just flour, vegetable oil instead of coconut, added ginger, sultanas and pecans). I also baked it for about 20 minutes at 180 degrees Celcius. It was delicious! I thought it’d be a bit too much effort having to grate the carrot but it was definitely worth it.

    Thanks for the recipe!

  4. Jennifer says

    This is cChocolate-Covered Katie’s recipe plagiarized and without any credit given to the source. NOT COOL.

    I left a comment on Katie’s site to let her know as well. Very disappointing.

  5. . says

    Just made this! it was really disappointing and unattractive. the flour was overpowering and it came out chalky. It wasn’t sweet at all either.
    Followed the recipe exactly and just had to scoop my midnight snack in the garbage.
    don’t waste your time.

    • says

      I’m really sorry you feel this way. I’ve made it many times, and I never found it to be chalky. If you prefer something sweeter, you could always add more sugar, but for the small mount of flour, 1 Tbsp is pretty standard, and this was meant to be a healthier alternative to cake


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