This paleo carrot cake mug cake is incredibly easy to make, only taking a few minutes from start to finish! It also has a wonderfully soft & tender texture packed full of all your favourite fall flavours like cinnamon, nutmeg & grated carrots! It is also paleo, gluten, grain, dairy & refined sugar-free!
Why you need to make this paleo carrot mug cake
This recipe can be truly made in a pinch. Not only that but it’s the perfect serving for one & packed with grain-free ingredients & all of your favourite carrot cake flavours like cinnamon, nutmeg & of course, carrots!
What to top on this paleo carrot mug cake
I kept my toppings pretty easy & straight forward: grated carrots, walnuts & melted coconut butter (so good). But if you are feeling it you can top with some homemade cream cheese icing, I have a regular one here & a vegan one here. Just save the leftover icing for mug cakes all week!
Ingredients you will need for this paleo carrot mug cake
- 1 egg
- coconut oil
- coconut flour
- honey, maple syrup or sweetener of choice
- pink salt
- baking soda
- vanilla extract
- nutmeg
- cinnamon
- carrot
- milk or choice or water
- collagen peptides (optional*)
Optional toppings: coconut butter, walnuts/pecans, carrot or icing of choice
How to make this paleo carrot mug cake
If you have a microwave & 2 minutes you can make this! Baking times may vary depending on the type of microwave you have but I baked mine for 2 minutes & it was perfect. I like to bake it for 1:30 & then do 15 second intervals after that until fully cooked. You can check it with a toothpick or fork as you go & when it comes out relatively clean, you’re good to go! Try not to over-cook it though, as that can make it too dry.
Can I store the leftovers?
The great thing about mug cakes is that they are made for one. So you likely won’t have many leftover but if you do or want to prep a couple as snacks for the week you can definitely store them in an air sealed container in the fridge for a few days. Note: I do find mug cakes are best enjoyed the day of.
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Paleo Carrot Mug Cake
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 1 1x
- Category: dessert
- Method: microwave
- Cuisine: mug cake
- Diet: Gluten Free
Description
This paleo carrot cake mug cake is incredibly easy to make, only taking a few minutes from start to finish! It also has a wonderfully soft & tender texture packed full of all your favourite fall flavours like cinnamon, nutmeg & grated carrots! It is also paleo, gluten, grain, dairy & refined sugar-free!
Ingredients
- 1 egg
- 2 tsp coconut oil, melted
- 3 tbsp coconut flour
- 2 tbsp honey, maple syrup or sweetener of choice
- Pinch of pink salt
- 1/8 tsp baking soda
- 1/8 tsp vanilla extract
- Pinch or two of nutmeg
- 1/4 tsp cinnamon
- 2 tbsp carrot, peeled & grated
- 2 tbsp milk or choice or water
- 1 tbsp collagen peptides (optional*)
Instructions
- In a small bowl mix all of the mug cake ingredients until well combined, ensuring there are no clumps of coconut flour left.
- Grease a mug or ramekin with your choice of oil (I like avocado or coconut oil).
- Add the mixture into the greased mug & place in the microwave for 1 minute.
- Remove carefully with oven mitts & cook for an additional 15-60 seconds until the cake is fully cooked*.
- I cooked mine for 2 minutes & it was perfect, however baking times will vary depending on your microwave.
- I topped mine with some melted coconut butter, extra carrot & walnuts. You could also top with your favourite cream cheese icing. Enjoy!
Notes
*Cook at 15-30 second intervals, checking after each to ensure you don’t over-cook the cake. You can insert a toothpick or fork to see if it comes out relatively clean to check if it is done.
Keywords: carrot cake, mug cake
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