This quick and easy carrot mug cake is a delicious single-serve dessert that satisfies a sweet craving in just minutes. I love how moist and flavorful it turns out, with hints of cinnamon and vanilla and a smooth, creamy frosting on top. It’s perfect for those moments when I want something freshly baked but don’t want to turn on the oven.
Why You’ll Love This Recipe
I enjoy this recipe because it’s incredibly fast and simple—ready in only five minutes from start to finish. It gives me the comfort of a classic carrot cake without the long prep time or multiple dishes to wash. The ingredients are basic and likely already in my pantry, and the microwave does all the work. The texture comes out soft and moist, and the frosting adds the perfect creamy balance.
Ingredients
Carrot mug cake:
3 tablespoon milk
1.5 tablespoon oil
½ teaspoon vanilla
4 tablespoon all purpose flour
2 tablespoon sugar
⅓ teaspoon baking powder
¼ teaspoon cinnamon
⅛ teaspoon salt
¼ cup freshly grated carrots
Cream cheese frosting:
1 tablespoon cream cheese, room temperature
1 tablespoon heavy cream
1 tablespoon powdered sugar
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Directions
In a microwave-safe mug (10–12 oz), I add the milk, oil, and vanilla, then whisk to combine.
I sift in the flour, sugar, baking powder, cinnamon, and salt, then stir until everything is well mixed.
Next, I fold in the freshly grated carrots until the batter is smooth and consistent.
I microwave the mug for about 60–90 seconds, checking for doneness. When the top springs back when lightly touched, it’s ready.
I let the cake cool for around 15 minutes before frosting.
For the frosting, I whisk together the cream cheese, heavy cream, and powdered sugar until creamy.
I spread the frosting on the cooled cake, then enjoy it right from the mug.
Servings and Timing
Yield: 1 mug cake
Preparation time: 5 minutes
Cooking time: 60–90 seconds in the microwave
Cooling time: 15 minutes
Variations
I like adding chopped walnuts, pecans, or raisins to give this mug cake more texture. Sometimes, I add a pinch of nutmeg or ginger to make the spices richer. When I want a vegan option, I use almond milk and a dairy-free cream cheese for the frosting.
Storage/Reheating
This mug cake tastes best when eaten fresh, but I can store leftovers in an airtight container in the fridge for up to 2 days. When I want to reheat it, I microwave it for about 10–15 seconds until warm. I prefer adding the frosting just before serving because it keeps the texture smooth and fresh.
FAQs
Can I use a smaller or larger mug?
I find that a 10–12 oz mug works perfectly. If the mug is smaller, the batter can overflow; if larger, the cake might be too thin.
How do I know when the cake is done?
When the cake springs back after I touch it lightly and no wet batter is visible, it’s done. If not, I microwave it for another 10–20 seconds.
Can I use pre-grated carrots?
Freshly grated carrots give the best texture and moisture, but I’ve also used pre-grated carrots in a pinch. I make sure they’re finely shredded.
Can I make this recipe without baking powder?
Baking powder helps the cake rise, but if I don’t have it, I skip it. The texture becomes a little denser but still tastes delicious.
Can I make this gluten-free?
Yes, I replace the all-purpose flour with a 1:1 gluten-free flour blend, and it works wonderfully.
Conclusion
I love how easy and satisfying this 5-minute carrot mug cake is. It’s the perfect quick dessert for busy days or late-night cravings. With its soft, spiced crumb and creamy frosting, this recipe gives me the taste of a classic carrot cake without any effort. Whether I make it as-is or add my favorite twists, it’s always a warm, comforting treat.
A quick and easy single-serve carrot mug cake made in the microwave in just five minutes, featuring a moist, spiced crumb and topped with creamy frosting — perfect for satisfying dessert cravings fast.
Ingredients
Carrot Mug Cake:
3 tablespoons milk
1.5 tablespoons oil
½ teaspoon vanilla
4 tablespoons all-purpose flour
2 tablespoons sugar
⅓ teaspoon baking powder
¼ teaspoon cinnamon
⅛ teaspoon salt
¼ cup freshly grated carrots
Cream Cheese Frosting:
1 tablespoon cream cheese, room temperature
1 tablespoon heavy cream
1 tablespoon powdered sugar
Instructions
In a 10–12 oz microwave-safe mug, whisk together milk, oil, and vanilla.
Add flour, sugar, baking powder, cinnamon, and salt. Stir until smooth.
Fold in grated carrots until evenly incorporated.
Microwave for 60–90 seconds until the top springs back when touched. Let cool for 15 minutes.
In a small bowl, mix cream cheese, heavy cream, and powdered sugar until smooth.
Spread frosting on top of the cooled mug cake and serve directly in the mug.
Notes
Add chopped walnuts, pecans, or raisins for extra texture.
Spice it up with nutmeg or ginger for deeper flavor.
Use almond milk and dairy-free cream cheese for a vegan version.
Best eaten fresh but can be stored refrigerated for up to 2 days.
Add frosting just before serving for optimal texture.
