Five Minute Carrot Mug Cake

If you haven’t seen the five minute chocolate mug cake by now, then I don’t know where you’ve been!? My favourite version comes from the talented Lorraine at Not Quite Nigella (she also has an amazing recipe for a five minute peanut butter chocolate chip cookie… just sayin’ ). The other morning I was faced with a desire to use up some carrots and also eat a hot breakfast. Google came to the rescue with this surprising Two Minute Breakfast Carrot Cake. Breakfast? Cake? Hmmm.

The recipe turned out to be almost sugar free, totally egg free and easily adaptable to be gluten and dairy free. AND I had all the ingredients in my pantry. Winning! I have never been known to follow a recipe though, have I? I decided to make it sugar free (remove the sultanas and coconut if you want fructose free), and add in a little extra nutrition with some oats and chia. Here is my version of the recipe I found here:

Five Minute Carrot Mug Cake

Ingredients

  • 3 Tbs flour (all purpose or gluten free alternative)
  • 1 Tbs natvia
  • 1 Tbs rice syrup
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp chia seeds (optional)
  • 1 Tbs rolled oats (optional)
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 tsp shredded coconut (optional)
  • 1 Tbs Oil (I used macadamia)
  • 3 Tbs milk (or dairy free alternative)
  • 1/4 tsp vanilla extract
  • 1/4 Cup shredded carrots
  • 1 tsp sultanas (optional)

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Method

  1. Combine the dry ingredients first, then add the wet ingredients and the carrots and sultanas, stirring to combine. If you want to make this a super quick breakfast you can prep all the dry ingredients and all the wet ingredients in separate bowls and store them in the fridge overnight, then throw it together in the morning.
  2. Transfer the mixture to a small microwave safe bowl or a mug (I used a ramekin)*.
  3. Microwave for 2 minutes on high**.
  4. Eat!

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*This recipe was enough for me to make two small single serve cakes. I had one for breakfast, Paul scoffed half of the other one and declared it “not bad” (high praise from this skeptic of my random cooking experiments) and I ate the other half for afternoon tea.

**Note that microwaving times may vary. My cake was cooked well well at 1 min 30 seconds.

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How good does the banana ice cream look with the original recipe? Dairy free, no added sugar and looking divine. I must try that when I have some very ripe bananas (a rarity in this house).

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Would you try this cake? What vegies need using up at your house?

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