Carrot Cake Mug Cake
Since my husband is a diabetic, sometimes he looks for a sweet treat that is low carb. My favorite cake is carrot cake, so I decided to play around. Yes, I use a microwave from time to time, but you can also bake these in the oven too.
I like to use fresh carrots, cut up very small. I find those pre-shredded carrots in a bag to still be crunchy and hard.
Don’t bother with those cute, little whisks. They break easily. Just use a fork.
When I make my icing, I will admit, that I go ahead and use the whole block of cream cheese to make a lot at a time. I think I end up with more icing than cake in my cup.
Carrot Cake in a Mug
1
servings5
minutes2
minutesIngredients
1 T butter, melted
1 T super fine almond flour
1 T coconut flour
2 T Splenda brown sugar
1 egg
1 t pumpkin pie spice
1⁄2 t cinnamon
3 T heavy cream
1 T finely chopped carrots
pinch of salt
walnuts
2 ounces cream cheese, softened
1 T butter, softened
3 T heavy cream
1⁄2 t lemon juice
2-3 T Splenda sweetener
pinch of salt
Directions
- Please the butter in a large coffee cup or ramekin and microwave for about 30 seconds to melt.
- Add to butter the carrots, flours, sweetener, egg, spices, heavy cream, and pinch of salt and mix well with a fork.
- Add in some walnuts or other nuts on top if you would like some. My husband likes them added to his, but I like mine without
- My microwave is 1200 watts and I cook mine for 2 minutes and it is perfect. Adjust according based on the wattage of your microwave. If you want to put it in the oven, preheat oven to 350° and bake for 15 minutes in a ramekin only. A mug will crack.
- For the icing, mix the heavy cream a bit to firm it up a little, not quite to the creamed stage. Add in the cream cheese, butter, lemon juice and pinch of salt and continue mixing till all combined.
