Carrot Mug Cake

We are slowly moving towards autumn and one of the things I look forward to every fall is the delicious warm flavors that the season brings with it. The meals are getting heartier again and the spices are coming out in full force.

A sweet favorite of mine is definitely carrot cake but I usually don't feel like baking the whole thing. So today I am sharing my recipe for a carrot mug cake. Within a few minutes you have a delicious steaming cake in front of you. And yes, it is completely vegan :)

This recipe makes 1 mug cake.

Ingredients

Dry ingrdients

4 tbsp flower

I have had success with both whole wheat and not. So feel free to experiment.

2 tbsp cane sugar

Or brown sugar

1/2 tsp baking powder

Absolutely necessary :)

1/2 tsp cinnamon

Or gingerbread spices

A pinch of salt

More or less to taste

1 tbsp broken walnuts

As rough or fine as you like it

Wet ingredients

3 tbsp soy milk

Or other plant milk of your choice

1 tbsp olive oil

Or other oil of your choice, coconut oil, for example, also works well.

1/2 tsp vanilla extract

Not necessary, but it does add something.

2 tbsp grated carrot

You can experiment with how finely grated you like the carrot.

Get to work

1. Mix all dry ingredients thoroughly in a microwave-safe mug.

2. Add the wet ingredients and the carrot and mix until just combined. (do not over-mix, then the cake will be less fluffy)

3. Put the mug cake in the microwave at 800 W for 2 minutes. Poke the cake with a toothpick, if it comes out clean, the mug cake is ready. If not, microwave for another 15 seconds and repeat until the cake is done.

Serving tip: It's really good with vanilla ice cream

How to store

I recommend eating the cake right away. You can keep it covered in the fridge, but it will dry out quickly. Mug cakes are made for enjoying right away.

That was it for today. For now, goodluck with the next steps on your bridge and I wish you all the happiness and an amazing rest of your day.

❤ Eva

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