(Paleo) Carrot Cake In A Mug
May 18, 2016
OK, I’ll admit it, I’m having way too much fun with this cake-in-a-mug thing.
I’m like a kid with a new box of LEGOs: endless entertainment!
I started with the Chocolate Chip Cookie, then it was the Cinnamon Roll (one of the most popular recipes on this blog), followed by the Chocolate Cake, the Apple Pie, the Brownie, and no later than last Friday by the Lemon Pound Cake.
Today it’s all about carrot cake.
You guys should know that I love carrot cake. I love it so much that if I ever get married my wedding cake will be carrot cake with a thick cream cheese frosting.
But I rarely feel like baking an entire cake, mainly because I might risk eating it all by myself.
If y’all know what I mean.
Enters the (Paleo) Carrot Cake In A Mug.
A handful of ingredients, a microwave, and 5 minutes and you’ll end with a carrot cake that is super delicious and perfect for a night in, binge watching Game of Thrones.
You know, just to throw a random example out there.
(Paleo) Carrot Cake In A Mug Print this recipe!
Adapted from SouthBeachPrimal
1 ½ tablespoons coconut oil
1 tablespoon maple syrup
1 large egg
1 ½ tablespoons almond flour
1 ½ tablespoons coconut flour
2 tablespoons shredded carrot
Small handful chopped walnuts (or pecans)
½ teaspoon ground cinnamon
½ teaspoon baking powder
1 tablespoon cream cheese
2 teaspoons maple syrup
¼ teaspoon vanilla extract
In a mug melt the coconut oil in the microwave for 10 to 15 seconds — until just melted, not boiling.
Add maple syrup and egg and whisk with a fork.
Add almond flour, coconut flour, carrot, walnuts, cinnamon, and baking powder. Mix until well combined.
Microwave on high for 1½ to 2 minutes, depending on how powerful your microwave is.
In the meantime make the frosting by combining in a small bowl the cream cheese, maple syrup, and vanilla extract.
Once the mug cake has cooled down, layer it with frosting and enjoy!
One serving yields 255 calories, 20 grams of fat, 17 grams of carbs, 6 grams of protein.