Quick Gluten-Free Carrot Cake in a Mug
A single-serving carrot cake that bakes in minutes in your microwave. Made with coconut and almond flours, this moist cake features warm cinnamon, sweet carrots, and crunchy nuts. Perfect for satisfying sudden dessert cravings or when you want a homemade treat without making a full cake. The combination of coconut oil and natural honey creates a tender crumb, while orange juice adds brightness to complement the earthy carrots and warming spices.
Ingredients
Instructions
- 1
Put coconut oil in mug and microwave for 15-20 seconds until melted
- 2
Add coconut flour, almond flour, baking soda and cinnamon to mug and stir
- 3
Add orange juice, vanilla extract, egg, honey and finely shredded carrot and mix everything together
- 4
Add raisins and chopped nuts
- 5
Microwave for 2.5 to 3 minutes or until cake has risen and top is fully cooked and no longer wet to touch
- 6
Serve topped with coconut cream
Tips
Make sure carrot is finely shredded for even cooking and best texture
Check cake doneness by touching the top - it should spring back and not feel wet
Let cake cool for a minute before adding toppings to prevent melting
Good to Know
Best eaten immediately, can store covered at room temperature for 1 day
Can mix dry ingredients ahead, add wet ingredients just before cooking
Serve warm with coconut cream, vanilla ice cream, or cream cheese frosting
Common Mistakes
Don't overmix batter to avoid tough texture
Don't overcook as mug cakes can become rubbery quickly
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a microwave?
Yes, bake in a greased ramekin at 350°F for 12-15 minutes until a toothpick comes out clean.
Can I use regular flour instead?
You can substitute with 3 tbsp all-purpose flour, but it won't be gluten-free anymore.
How do I know when it's fully cooked?
The top should spring back when lightly touched and look set, not wet or shiny.