Single-Serve Carrot Mug Cake
This little carrot mug cake uses grated carrots and a touch of mashed white beans for moisture and gentle texture. It makes one soft, small portion that’s easy to eat and quick to prepare. This is a cozy dessert or a sweet snack, nice for small-batch comfort.
This recipe is ideal for one or two people. It cooks fast in the microwave, so you waste less time and energy. The result is soft and easy to chew.
The beans add protein and make the crumb tender. You’ll find the flavors familiar: carrot, cinnamon, and a hint of maple or brown sugar. It’s small-batch comfort without extra fuss.
Ingredients You’ll Need
- 1 small carrot, finely grated (about 1/2 cup)
- 2 tablespoons canned white beans, drained and mashed (cannellini or great northern)
- 1 large egg
You can serve this mug cake warm with a spoonful of yogurt, soft fruit compote, or a small piece of soft bread if you like.
Step-by-Step Recipe
- Prepare the mug and wet ingredients: grease an 8–10 oz microwave-safe mug or lightly butter a ramekin. Mash the white beans until smooth, then whisk in the egg, applesauce, oil, and 1 tablespoon milk until even; stir in the grated carrot and optional walnuts or raisins.
- Mix dry ingredients and combine: in a separate bowl, stir together flour, baking powder, cinnamon, salt, and brown sugar. Fold the dry mix into the wet ingredients just until moistened; the batter should be thick but spoonable—add a splash more milk if needed.
- Cook and finish: pour batter into the mug and smooth the top. Microwave on high 60–90 seconds (start at 60 and add 10–15 seconds as needed) or bake at 350°F (175°C) for 18–22 minutes in a ramekin. Let sit 2–3 minutes and serve warm with yogurt or a light drizzle of maple syrup.
Tips and Easy Variations
Texture & chewing
- Steam the grated carrot 1–2 minutes for a softer bite before mixing.
- Add extra applesauce or a splash more milk for a moister crumb.
- Grate the carrot finely to make the cake easier to chew.
Flavor & swaps
- Reduce sugar by half and add vanilla or orange zest for flavor without extra sweetness.
- Replace the white beans with 2 tablespoons mashed ripe banana if you prefer no beans.
- Make a dairy-free version with plant milk and vegetable oil.
Allergies & add-ins
- Omit walnuts to keep it nut-free or use sunflower seed butter for richness.
- Use gluten-free flour if you need a gluten-free cake.
- Add soft dried fruit like raisins instead of nuts for texture and sweetness.
Quick tips
- Start microwaving at 60 seconds and add short increments until set to avoid overcooking.
- Check that the cake springs back slightly when done; if it feels wet, cook a few more seconds.
- When reheating, add a splash of milk to restore moisture and cover to trap steam.
Storage and Leftovers
Fridge
Store leftover cake in an airtight container in the fridge for up to 2–3 days.
Freezer
Scoop cooled cake into a small freezer-safe container and freeze up to 1 month; thaw overnight in the fridge.
Reheating
Reheat briefly in the microwave 10–20 seconds with a splash of milk to restore moisture and cover to keep steam in.
Conclusion
Try this carrot mug cake for a small, gentle dessert that’s quick to make and easy to eat. It’s ideal when you want a soft single-serve treat without a lot of effort.
The combination of carrot, cinnamon, and mashed white beans creates a tender crumb and familiar flavor—perfect for a cozy snack or light dessert.
FAQ
Can I use frozen grated carrot?▶
Yes. Thaw and squeeze out excess water or microwave briefly to soften before mixing so the batter isn’t too wet.
What if I don’t want to use beans?▶
You can replace the mashed white beans with 2 tablespoons mashed banana or an extra tablespoon of applesauce for similar moisture and binding.
