Recipe of the day

Carrot Cake in a Mug (or bowl)

I've been obsessed with carrot cake since Easter when I made carrot cake cupcakes for a family get together.

Being the person I am, I was craving carrot cake the moment the cupcakes were all gone, so I went to work, with my mother in law as my test subject.
It only took me two tries to get the perfect microwave carrot cake.

Recipe:

4 tablespoons flour

2 1/2 tablespoons sugar

3 tablespoons brown sugar

2 tablespoons grated carrots

2 tablespoons applesauce 

1 egg

1 tablespoon vegetable oil

1/4 teaspoon vanilla

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

pinch of cloves

1/4 teaspoon baking soda

1/4 teaspoon baking powder

pinch of salt

Frosting: (of course)
2 tablespoons cream cheese

2 tablespoons butter

1/2 cup powdered sugar

The frosting is really up to you, if you like cake alone leave it out, but I have a slight obsession with cream cheese icing. When I make a big batch (like for cupcakes) I always have leftover, so I put it in a little Tupperware container and put it in the fridge or freezer until I need it.
It makes the microwave cake process even faster when there's pre-made icing. You could also use store bought, like Betty Crocker or cool whip frosting!

Pretty much mix all the ingredients together in a bowl, there's no mandatory order in which you mix the ingredients like a regular recipe. I do find that it comes out better if you mix the dry together first making sure there's no lumps or clumps and then adding all the wet, adding the carrot last.

Microwave for 2 minutes, check how done the cake is and if needed microwave for an additional 30 seconds repeatedly until done.

Enjoy!

Have a recipe you want me to make into a mug/bowl microwave recipe? Leave a comment and let me know