Mug Carrot Cake
Ingredients
- 1⁄2 cup all-purpose flour
- 1⁄4 cup whole wheat flour
- 1⁄4 cup lightly packed brown sugar
- 1 tbsp Apple Pie Spice
- 1 tsp baking soda
- Sea Salt
- 1 egg
- 1 tsp vanilla extract
- 1⁄4 cup vegetable oil
- 1⁄4 cup orange juice
- 1 cup finely grated carrot
- 2 - 4 tsp light cream cheese, at room temperature
- 2 - 3 tbsp honey
Preparation
- In bowl, stir flours with sugar, Apple Pie Spice, baking soda and Sea Salt.
- In another bowl, whisk egg with vanilla extract, then whisk in oil and orange juice. Pour over dry mixture and stir just until mixed. Fold in carrot.
- Scrape into 2 large or 4 small, lightly oiled mugs. Microwave on high until cooked through, 2–2 1⁄2 minutes.
- While still warm, top each with a spoonful of cream cheese and a drizzle of honey.
Nutritional Information
Per serving: Calories 340, Fat 16 g (Saturated 2 g, 0 0 g), Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 45 g (Fiber 3 g, Sugars 24 g), Protein 5 g.
Tips
Use all white flour for a lighter cake or mix in whole wheat to boost fibre.
Flavour Changer: Use crème fraîche instead of cream cheese.