High Protein Carrot Mug Cake

Carrot mug cake in a white ramekin with a spoon in the ramekin and cream cheese frosting on top. Ramekin on a cutting board with carrot behind it.

All the favors of your favorite carrot cake dessert but without all of the calories and effort! This carrot mug cake is a dairy-free, high-protein, 2-minute variation on the classic recipe you love.

Course Dessert

Cuisine American

Keyword high protein snack, mug cake

Prep Time 1

Cook Time 2

Total Time 3

Servings

Calories 246kcal

Author Shelby Stover

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.

Video

Notes

Let the carrot cake mug cake cool a bit and enjoy as is or top it with cream cheese frosting.

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 the carrot cake look better and it's easier to drizzle on the cream cheese frosting or whole30 whipped cream.

Nutrition