- Snacks and drinks
Carrot mug cake
Cooking 1.50 minutes
Preparation 5 minutes
2 servingsIngredients
- 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
Steps
- 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.
- 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.
- In a small bowl, mix the icing sugar with the cream cheese, vanilla and food coloring.
- Divide the frosting over the cake.
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