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Hands mixing carrot cake batter in a ceramic mug with wooden spoon, showing the process of folding in shredded carrots for microwave mug cake

Carrot Cake in a Mug

This carrot cake in a mug delivers restaurant-quality flavors in under two minutes. A perfectly spiced single-serve dessert that captures all the beloved elements of traditional carrot cake with fresh shredded carrots, warm cinnamon, and tender, fluffy texture.
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Prep Time 3 minutes
Cook Time 1 minute
Cooling Time 2 minutes
Total Time 4 minutes
Servings: 1 mug cake
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1½ tablespoons butter melted, salted or unsalted
  • 2 tablespoons brown sugar packed for moisture
  • ¼ teaspoon vanilla extract pure vanilla preferred
  • 3 tablespoons milk whole milk works best
  • ¼ cup all-purpose flour measured and leveled
  • ¼ teaspoon baking powder fresh for best rise
  • ¼ teaspoon ground cinnamon warm spice essential
  • 2 tablespoons shredded carrot finely shredded, about 28g

Equipment

  • Microwave-safe mug
  • Small mixing bowl
  • - Measuring spoons
  • Fine grater
  • Whisk

Method
 

  1. Melt butter in microwave for 20-30 seconds. Finely shred carrot using the smallest holes on your grater.
  2. In small bowl, combine melted butter, brown sugar, vanilla extract, and milk. Whisk until smooth and brown sugar dissolves completely.
  3. Add flour, baking powder, and ground cinnamon to wet mixture. Stir gently until just combined - don't overmix. Batter should look slightly lumpy.
  4. Gently fold in finely shredded carrots until evenly distributed throughout batter.
  5. Transfer batter to microwave-safe mug. Microwave for 1 minute 15 seconds, checking at 1 minute mark. Cake should look set on top but still slightly moist.
  6. Allow to cool for 2-3 minutes before adding toppings. Serve with whipped cream, cream cheese glaze, or powdered sugar.

Notes

Every microwave behaves differently - start with less time and add more if needed. The cake continues cooking from residual heat. For variations, try almond flour for gluten-free option or add protein powder for extra nutrition. Store covered at room temperature for 1 day or refrigerate for up to 3 days.