Carrot mug cake

 Cooking 1.50 minutes
 Preparation 5 minutes
 2 servings


  • 60 ml (4 tbsp.) Florette Shredded Carrots
  • 30 ml (2 tbsp) vegetable oil
  • 30 ml (2 tbsp.) Maple syrup
  • A few drops of vanilla essence
  • 1 egg
  • 45 ml (3 tbsp.) All-purpose flour
  • 2.5 ml (1/2 tsp) baking soda
  • A pinch of ground cinnamon
  • 15 ml (1 tbsp.) Chopped nuts to taste (eg hazelnuts, pecans, walnuts)

Cream frosting

  • 30 ml (2 tbsp.) Icing sugar
  • 30 ml (2 tbsp.) Cream cheese (eg Philadelphia)
  • A few drops of vanilla essence
  • 1 drop of red food coloring or another color of your choice


  1. In a cup, beat the egg, oil and maple syrup. Add the flour, baking soda, cinnamon and vanilla. Mix until the mixture is very smooth and stir in the carrots and nuts.
  2. Bake in the microwave for 1 minute 30 seconds at maximum power, or until a toothpick inserted in the center of the cake comes out clean.
  3. In a small bowl, mix the icing sugar with the cream cheese, vanilla and food coloring.
  4. Divide the frosting over the cake.

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