When you have a sweet tooth, treat yourself with this yummy dessert for one: Paleo Carrot Mug Cake, made in the microwave in under 5 minutes!
You know on those late nights when you are in the mood for a sweet and delicious snack, and you honestly can’t find anything in the fridge or pantry to eat? I think we’ve all been there at one point. Well, the next time you have those moments, this Paleo Carrot Mug Cake is the perfect treat that you can make in under 5 minutes and you’ll most likely have all ingredients already if you have a paleo or gluten free kitchen.
Paleo Carrot Mug Cake Recipe
If you’ve never heard of a mug cake before, it’s a cake made in a mug cooked in the microwave. You just pour the batter in a coffee mug then nuke it for a minute or 2, and out comes a single serving cake you can finish in one sitting. It doesn’t get much easier than that!
It’s a great way to indulge in something sweet without having to worry that you are overdoing it, because you only make a single serving portion.
#25carrotgoals Instagram Celebration
This Paleo Carrot Mug Cake recipe is coming to you as part of the #24carrotgoals celebration held by myself and my Instagram friends, to give you inspiration on using carrots in your kitchen in a variety of ways. There are over 60 of us participating, each sharing a carrot recipe that’s delicious, unique, and fun.
Here are some of the other bloggers’ creations who are taking part in this celebration:
Square Meal Round Table’s Rainbow Carrot and Ricotta Tart
The Cooking of Joy’s Candied Carrot Rose Tart
Better with Biscuits’ Carrot Souffle
This Healthy Table’s Beet and Carrot Galette
Always Eat Dessert’s Carrot Cake Squares with Orange Glaze
Figs & Flour’s Thai Peanut Pizza
Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce
Flours in Your Hair’s Carrot Pecan Cookies
Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter
Worthy Pause’s Paleo Thai Curry Carrot Soup
Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese
More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad
Hot Dishing It Out’s Vegan Carrot Whoopie Pies
Katie Bird Bakes’ Carrot Cake Scones
Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt
Easy and Delish’s Carrot Spaghetti
Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze
Smoothies and Sundaes’ Carrot Cake Sourdough
Zestful Kitchen’s Moroccan-Stuffed Portobell
Cosette’s Kitchen’s Sumac Carrot and Feta Salad
Measuring Cups Optionals’ Carrot Curry Soup
Rezel Kealoha’s Turkish Yogurt Carrot Dip
Pies and Prejudice’s Carrot Pie with Maple & Cardamom
Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula
Baking The Goods’ Roasted Carrot & Herby Feta Galette
Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting
Rumbly in My Tumbly’s Chai Carrot Pie
Cook Til Delicious’ Mini Carrot Cake
What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde
It’s a Veg World After All’s Zesty Sunflower Carrot Spirals
Butter Loves Company’s Iced Carrot Cake Cookies
Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing
Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30)
Cocoa and Salt’s Classic Carrot Cake
Dirty Whisk’s Carrot and Herbed Ricotta Tart
A Modest Feast’s Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta
Lemon Thyme and Ginger’s Sweet n’ Spicy Herbed Carrots
Jessie Sheehan Bakes’ Chocolate Carrot Loaf Cake with Cinnamon Cream Cheese Whipped Cream
Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting
Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette
Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing
What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter
Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts
Paleo Carrot Mug Cake
- 2 tbsp finely grated carrots packed
- 3 tbsp blanched almond flour
- 1 tbsp coconut flour
- 1 large egg
- 2 tbsp maple syrup
- 1 tbsp full-fat coconut milk or any other milk of your choice
- 1 tsp coconut oil melted
- 1/2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- Pinch of sea salt
- Optional toppings: Coconut whipped cream, organic powder sugar, fresh fruits, chopped nuts
- Place all ingredients, except the toppings, in a bowl and stir well with a fork until there are no clumps.
- Pour into a mug.
- Microwave for 90 seconds to 2 minutes, until cooked through.
- Let it cool for 5 minutes, then add your favorite toppings before digging in.
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