Mug Carrot Cake
Ingredients
1⁄2 cup all-purpose flour
1⁄4 cup whole wheat flour
1⁄4 cup lightly packed brown sugar
1 tbspApple 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, Trans 0 g), Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 45 g (Fibre 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.
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Apple Pie Spice
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