Mug Carrot Cake

Mug Carrot Cake Mug Carrot Cake Use all white flour for a lighter cake or mix in whole wheat to boost fibre.
Use all white flour for a lighter cake or mix in whole wheat to boost fibre.
  • 12 min prep
  • 15 minutes
  • 340 calories
  • $0.00

Ingredients


Makes: 2 - 4 servings
  • 1/2 C (125 ml) all-purpose flour
  • 1/4 C (60 ml) whole wheat flour
  • 1/4 C (60 ml) lightly packed brown sugar
  • 1 Tbsp (15 ml) Apple Pie Spice
  • 1 tsp (5 ml) baking soda
  • Sea Salt (Grinder), to taste
  • 1 egg
  • 1 tsp (5 ml) vanilla extract
  • 1/4 C (60 ml) vegetable oil
  • 1/4 C (60 ml) orange juice
  • 1 C (250 ml) finely grated carrot
  • 2-4 tsp (10-20 ml) light cream cheese, at room temperature
  • 2-3 Tbsp (30-45 ml) honey or maple syrup

Preparation


 
  • In bowl, stir flours with sugar, Apple Pie Spice, baking soda and Sea Salt.
  • In another bowl, whisk egg with vanilla extract, then whisk in oil and orange juice. Pour over dry mixture and stir just until mixed. Fold in carrot.
  • Scrape into 2 large or 4 small, lightly oiled mugs. Microwave on high until cooked through, 2–2 ½ minutes.
  • While still warm, top each with a spoonful of cream cheese and a drizzle of honey.

Tip


 

Flavour Changer: Use crème fraîche instead of cream cheese.

Nutritional Serving Size
Calories 340
Fat 16 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 65 mg
Sodium 350 mg
Carbohydrates 45 g
Fibre 3 g
Sugar 24 g
Protein 5 g

Shop this recipe...

Apple Pie Spice
Sea Salt (Grinder)