Skinny Single-Serving Carrot Cake Mug Cake
Yields: 1 mug cake
 
This easy recipe is perfect for when you’re craving dessert and need it ASAP… Without lots of tempting leftovers lying around! It’s full of cozy spices and topped with a sweet cream cheese drizzle. What’s not to love??
  • for the mug cake
  • 3 tbsp (23g) white whole wheat flour or gluten-free* flour (measured like this)
  • ⅜ tsp powdered stevia
  • ⅛ tsp ground cinnamon
  • ⅛ tsp baking powder
  • 1/16 tsp salt
  • ¼ tsp unsalted butter or coconut oil, melted
  • 1 tbsp (15g) plain nonfat Greek yogurt
  • 1 ½ tbsp (23mL) nonfat milk
  • ¼ tsp vanilla extract
  • 18 drops vanilla crème stevia, or adjusted to taste
  • 2 tbsp (13g) finely grated carrot (not store-bought pre-shredded carrots!)
  • for the drizzle
  • ½ tsp Greek yogurt cream cheese, softened
  • ⅛ – ¼ tsp nonfat milk
  • 1-3 drops vanilla crème stevia, or adjusted to taste
  1. Lightly coat a 1-cup ramekin with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, powdered stevia, cinnamon, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. Fold in the carrots.
  3. Spread the batter into the prepared ramekin. Microwave on 30% POWER for 3 minutes 5 seconds (3:05). Let the mug cake cool for at least 2 minutes.
  4. While the mug cake cooks and cools, prepare the drizzle. Stir together the Greek yogurt cream cheese, milk, and stevia in a small bowl until smooth. Transfer to a zip-topped plastic bag, snip off a tiny piece of one corner, and drizzle on top of the mug cake.
Notes: For the gluten-free flour, use the following blend: 2 tbsp (15g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other individual gluten-free flours will work, but most store-bought gluten-free flour blends should work, if they’re measured like this. Do not substitute coconut flour.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Any milk may be substituted in place of the nonfat milk.

If the Greek yogurt and milk are cold when mixing up the mug cake batter, they will immediately re-solidify the melted butter or coconut oil. If this happens, microwave on HIGH for 6-8 seconds or until the butter or coconut oil re-melts; then proceed with the rest of the instructions.

You’ll use two types of stevia in the mug cake batter because too much of either type often results in a bitter aftertaste to the mug cake. Other sweeteners may be substituted in place of both the powdered stevia and vanilla crème stevia, but you may need to adjust the amount of flour or milk depending on the type of sweetener that you use. You’ll need the equivalent of 2 ½ tablespoons of granulated sugar.

For the finely grated carrots, I used the smallest holes of a box grater. The regular-sized holes of a box grater will also work in a pinch.

Neufchâtel (⅓-less fat) cream cheese or regular cream cheese may be substituted in place of the Greek yogurt cream cheese. If using either of those, make sure they’re well-softened before making the drizzle.

If you prefer to substitute another sweetener for the vanilla crème stevia in the drizzle, then omit the milk and use the same amount of honey, agave, or pure maple syrup. Alternatively, you may use ½ to ¾ teaspoon of granulated sugar.

It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.

Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave.

To bake the mug cake in a regular oven, bake at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I haven’t cooked the mug cake this way myself and can’t guarantee how long it will take, but check for doneness after about 12-14 minutes to start.

{gluten-free, clean eating, low fat, low calorie, lower sugar, higher protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/10/11/skinny-single-serving-carrot-cake-mug-cake/