A microwave mug cake that’s perfect for any occasion. This carrot mug cake is ready to eat in just two minutes and comes out soft, fluffy, and with 15 grams of protein. Dairy and gluten-free you can top this mug cake recipe with cream cheese frosting to amp up its indulgence.
Mug cakes have become the king of all desserts to me.
Made with minimal ingredients and ready to eat in under five minutes, they’re a wicked way to curb a craving for something sweet (this 3-ingredient mug cake is a personal fave!).
And as a Certified Nutrition Coach, by adding some protein powder or collagen powder to them, I find that they’re amazing for days when you want ALL THE SWEETS but don’t want to highjack your goals. Learn more about the benefits of a high protein diet and why you want to amp it up!
Why You’ll Love This Recipe
- 9 ingredients you have in your pantry
- 15 grams of protein
- Dairy-free, gluten-free, vegan
- Crazy soft, cake-like texture
Ingredients You Need
You should have most of these ingredients already on hand. Especially if you’re stocked up with gluten-free pantry staples.
Vegan vanilla protein powder: You need a rice or coconut blend for this carrot mug cake. A pea protein can work but extra liquid would be needed. Learn more about choosing a protein powder for your goals.
Gluten-free 1:1 baking flour:There is such a small amount but it makes a difference to the texture. That said, if you need to make this protein mug cake paleo, you can use cassava flour instead.
Dairy-free butter: I like to use a local brand that doesn’t use seed or vegetable oils but use what you have.
Regular butter will work as well. Though I think butter gives the mug cake a more comforting flavor, coconut oil can work in its place.
Almond milk: We actually use homemade hemp milk the most but either work.
The basics: You’ll need staples like baking powder, salt, and cinnamon.
Sugar: Any sugar you have will work. I’ve used both cane sugar as well as coconut palm sugar but traditional brown sugar makes it delicious as well.
Shredded carrots: One of the secrets to making a mug cake is to shred the carrot finely. Otherwise, the texture is too gritty.
How To Make It
- In an average-sized, microwave-safe mug or ramekin, mix the protein powder, flour, cinnamon baking powder, salt, and sugar.
- Melt the butter.
- Add in the liquid ingredients and mix until there are no clumps.
- Stir in the grated carrot and smooth out the top.
- Microwave the carrot cake mug cake for 75 seconds.
- Let it cool a bit and enjoy as is or top it with cream cheese frosting.
Step By Step Photos
Topping The Carrot Mug Cake
Mug cake recipes are fun because you can dress them up and serve them or enjoy them plain. For this carrot mug cake I have topped it with:
- Dairy-free cream cheese frosting (which is my favorite)
- 2-minute coconut whipped cream
- Sprinkled cinnamon and chocolate chips
- Toasted pecans
Do a mix and match of the above or just choose one. It comes out delicious every time.
Expert Tips
The protein powder you choose can and will change the flavor and texture of the carrot mug cake. I found the fluffiest, softest cake came from using a rice and coconut blend (more below). Any rice-based coconut powder should work.
However, pea protein absorbs a crazy amount of liquid. If you use that, I think you’ll need to add a tablespoon more of milk.
Grate the carrots super fine so that they actually mix in.
Don’t skip smoothing out the top of the batter in the ramekin. It makes it look better!
The mug cake is HOT coming out of the microwave, let it cool a minute before eating or topping it.
Add a hint of vanilla extract if you want a richer feel.
Which Protein Powder To Use
I’ve used a few with this carrot mug cake but my absolute favorite is Botanica Perfect Protein.
Botanica Perfect Protein is a unique blend of quinoa, coconut, and brown rice. This makes it dairy, gluten, and soy-free, organic, vegan, vegetarian, and non-GMO.
Botanica won the Alive awards in 2017 for both Consumers' & Retailers' choice for functional foods.
It’s a great-tasting protein and more similar to whey in that it doesn’t absorb or fluff like many other protein powders.
Plus, the classic flavors of Botanica are delicious.
You can grab it off Amazon.
Variations And Tweaks
Caramel mug cake: If you use a caramel protein powder it changes the flavor of the carrot mug cake and it’s a fun one. Drizzle it with dairy-free caramel sauce for maximum deliciousness.
Spiced: Add in some nutmeg and cloves to make the seasonings more prominent.
Zucchini bread mug cake: Swap the shredded carrot for zucchini and call it summer love.
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Frequently Asked Questions About Carrot Mug Cake
Mug cakes are completely safe to consume so long as everything has had enough time to cook. You want a cake-like texture, not raw batter.
Mug cakes turn rubbery when the batter is overcooked. Make sure to only cook the recipe for the time listed. Then, give it a toothpick test. If it needs a bit more. Cook in 10 second intervals.
More Mug Cake Recipes You'll Love
High Protein Carrot Mug Cake
Video
Equipment
Ingredients
- 3 tbs Vegan vanilla protein powder botanica
- 0.5 tbs Gluten-free 1:1 baking flour
- ½ teaspoon Ground cinnamon
- ½ teaspoon Baking powder
- 1.5 tbs Vegan butter measured solid
- 2 tbs Dairy-free milk
- ½ tbs Sugar
- ⅛ teaspoon Salt
- ¼ cup Carrot finely grated and tightly packed
Instructions
- In an average-sized coffee mug or ramekin, mix the protein powder, flour, cinnamon baking powder, salt, and sugar.
- Melt the butter.
- Add in the liquid ingredients and mix until there are no clumps.
- Stir in the carrots and smooth out the top.
- Microwave for 75 seconds.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Sage Scott says
As someone who's always on the lookout for quick and nutritious way to satisfy my sweet tooth, your carrot mug cake recipe caught my eye. Not only is it fast and easy, but the 15 grams of plant-based protein is a great bonus!
fitasamamabear says
Ha me too! I need sweet things so I just make healthier versions lol