Carrot Cake in a Mug + More Microwave Cake Recipes
Hey all, it's Lisa! I don’t know about you, but I LOVE carrot cake. But despite the veggies, standard slices are CRAMMED with calories. Plus, I don’t exactly need a full cake sitting around my kitchen. So I created this awesome mug recipe that's healthier and takes mere minutes to make. The hardest part is waiting for it to cool before topping with whipped cream… Be patient!
Entire recipe: 205 calories, 1.5g total fat (0.5g sat. fat), 319mg sodium, 53g carbs, 3.5g fiber, 12g sugars, 6g protein
Click for WW PersonalPoints™ value*
Cook: 5 minutes or less
Cool: 15 minutes
3 tbsp. all-purpose (or whole-wheat) flour
2 tbsp. old-fashioned oats
1 tbsp. Swerve brown sugar substitute (or another 0-calorie brown sugar swap that measures 1:1 like sugar)
1/2 tsp. cinnamon, or more for topping
1/4 tsp. baking powder
1/8 tsp. nutmeg
2 tbsp. grated carrots (about 2 baby carrots)
1 tbsp. unsweetened applesauce
1 tbsp. (about 1/2 large) egg white or fat-free liquid egg substitute
1 tbsp. canned crushed pineapple packed in juice (not drained)
1 tbsp. raisins, chopped
1/2 tsp. vanilla extract
2 tbsp. whipped topping in a can
Spray a wide-bottomed mug with nonstick spray. Add flour, oats, brown sugar substitute, cinnamon, baking powder, nutmeg, and salt. Mix well.
Add all remaining ingredients except whipped topping. Stir until uniform. Microwave for 1 minute and 45 seconds, or until set.
Immediately run a knife along the edges to help separate the cake from the mug. Gently shake mug to release, and transfer cake to a plate. Let cool completely, about 15 minutes.
Top with whipped topping.
MAKES 1 SERVING
Hungry for More Mug Cakes?
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Chew on this:
August is Admit You're Happy Month. It's pretty hard to hide your happiness when you're eating a freshly made cake in a mug...
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