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carrot cake

The Easiest and Healthy 5 Minute Carrot Cake in a Mug

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A classic. Who doesn’t like it? When I heard that you would like a carrot cake recipe I was all in for making one. But you know, I did not want to make the basic one because I think we all have a good one for that already. So I thought about how I could best make an easy cake recipe. And here’s the result, after testing and testing it over and over and having lots of yummy cake, I present you the easiest carrot cake you’ll ever have made.

When I came up with this recipe I think I made 8 or 9 cakes in a week. No regrets. Best part about recipe testing I guess 🙂 So, this is the finalised, easiest, least-effort, healthiest, and most delicious of all 8 or 9 recipes!

I feel like carrot cake is one of the greatest inventions of all time. Because, no-one can actually taste the carrots in the cake, it sounds fancy, is easy to make, perfect fall/ winter food AND you get some nutrients because of the veggies in the cake! But I also feel that it is greatly underrated!

What is special about this dish?

Definitely the simplicity!! I mean, have you ever made a cake in 5 minutes? I bet you haven’t! This recipe is so incredibly easy, you won’t even believe it! Plus, what else is great about this is that you probably already have all the ingredients at home to make this! So, perfect when you are craving something sweet after dinner or just want a quick snack!

Is this healthy?

Totally! A cake with a vegetable in it – it’s gotta be nutritious! The carrot adds a bunch of nutrients, like Vitamin A & K1 and loads of fibre. The remaining ingredients are fairy nutritious too! Eggs give you some protein, Vitamin D, the wholewheat flour adds carbohydrates which provide you with some energy, and also a healthy amount of fibre to keep you full. Lastly we just need to add some oil (unsaturated fats) and a little maple syrup! That’s as easy as it gets!

How to make it:

This is the simplest thing ever. You can make this with a baby probably! Peel and grate the carrot and add it to a mug. Whisk in an egg, some oil, maple syrup. Now just add in some flour, nuts, spices and baking soda and that’s it with the preparations. Now it’s time to place it in a microwave and „bake“ it for 2 minutes at high (800)!

When it’s done, to with some yoghurt, more maple syrup and nuts and gab your favourite movie to watch while sitting on the couch and enjoying this cake. Super easy right?

Great for:

post dinner snack. afternoon pick-me-up, any snack, dessert when friends are over, breakfast tbh because why not having cake for breakfast?, brunch, anytime of the day!

This is great when you do not have or do not want to spend a whole lot of time and still want a delicious (!!), healthy and easy dessert! Great for cozy evenings on the couch or in bed!

I hope that you will also enjoy this recipe as much as I do (because I enjoy it a lot) and make it on repeat!
Easy, healthy, delicious!

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The Easiest & Healthy Carrot Cake in a Mug

5 Minutes, 1 mug, healthy and soso good! That's all we want right? Carrot cake perfectino!

Course Dessert, Snack
Prep Time 3 Minuten
Cook Time 2 Minuten
Total Time 5 Minuten
Servings 1 mug
Calories 464 kcal

What you will need

  • 1 carrot
  • 1 egg
  • 1 tbsp oil
  • 2 tbsp maple syrup
  • 4 tbsp flour
  • 1/2 tbsp walnuts roughly broken apart
  • 1/2 tsp baking powder
  • a pinch salt
  • a pinch cinnamon
  • a pinch cardamon (optional)
  • more maple syrup, walnuts & some yoghurt for topping

How to

  1. Peel and grate the carrot. Add it to the mug along with the egg, oil and syrup. Whisk well to combine. Add the flour, spices and baking powder and mix until having reached a smooth and creamy texture! Fold in the walnuts.

  2. Microwave at high for 2 minutes

  3. Serve with some greek yoghurt, maple syrup and more nuts

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Healthy Carrot Cake Muffins

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Healthy Carrot Cake Muffins with Whipped Ricotta Frosting. Doesn’t that sound amazing? A sweet treat between classes, as a dessert or a snack to balance out your afternoon low. Yes! Yes! And yes! I think we all need this, like every week at least a few times! 

Taking a vegetable and putting it into a desert?! Sounds weird although it has already worked out so many times. Think pumpkin pie or zucchini bread. Also carrot cake is many people’s favorite dessert but I mostly is packed with tons of sugar and saturated fat and topped with a rich cream cheese or butter frosting. It is delicious but really heavy and not the healthiest thing to eat in the world. 

But not this version of it. The muffin itself is light and fluffy, no butter or refined white sugar. Light and delicious. The ricotta on top has its natural sweetness which doesn’t ask for any other sugars and works great with the muffins. Pair them with a cup of coffee as a snack, or top with almond butter and fresh banana for a delicious and healthy breakfast or just grab one on the go. You will get your veggies in without even noticing.

The batter is made out of simple ingredients of which most are everyone’s household staples. Grated carrots of course, greek yoghurt for protein and good fats, eggs for texture, protein, vitamins, and healthy fats, Apple sauce for sweetness. A mix of wholegrain and white flour for fiber and carbs, some enrythrit or coconut sugar for sweetness, cinnamon for the heartiness and pecan nuts for the crunch and healthy fats. 

A great balance of ingredients and nutrients that turn out to be a really delicious dessert. I believe it is a really great way to switch up your average use of carrots and try something new with them. I love making them when it is rainy and cold outside as the feeling of baking gives that comfortable feeling and coziness. They are perfect for the days now when it is getting colder and when carrots are in season.

I love enjoying them warm, when the frosting is melting on top of them, but they are also really delicious when chilled. The frosting is optional so if you do not like ricotta or want to go for an even lighter version you can of course leave it out but in my opinion it tastes amazing with it! If you decide to recreate that recipe be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere and if you could leave a comment that would mean and lot to me. I hope you will enjoy it!

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Healthy Carrot Cake Muffins

A healthy twist on the all beloved cake. LIght and delicious.

Course Breakfast, brunch, Dessert, Snack
Prep Time 12 Minuten
Cook Time 20 Minuten
Cool time 15 Minuten
Total Time 47 Minuten
Servings 10 muffins
Calories 127 kcal

What you will need

  • 2 carrots about 150g
  • 100 g Greek Yoghurt
  • 100 g Appl Sauce
  • 2 Eggs
  • 100 g Erythrit you can also use coconut sugar, or raw cane sugar if prefered
  • 80 g Whole Wheat Flour
  • 80 g Wheat Flour
  • 1.5 tsp Baking Powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 200 g Ricotta
  • 2 tsp Honey

How to

That´s how it works:

  1. Preheat the oven to 180C. Peel the carrots and grate them into a bowl. They shouldn’t be grated too thin, a little thicker worst best. Into the same bowl add the 2 eggs, the Greek yoghurt, the apple sauce and the sugar of your preference. Mix it well until all combined. 

  2. In a separate bowl combine the 2 flours along with the cinnamon, the baking powder, and the salt. One by one, slowly fold the flour under the wet mixture. Don´t whisk fast, gently fold it under with a spatula.

  3. Portion the mass out into 10 muffin forms. This works best with an ice cream scoop. Fill the muffin tin ¾ of the way. Place the muffins in the oven and bake them for about 18-25 minutes. Take a tooth pick and poke into the muffins, if no dough keeps sticking on the toothpick they are done. 

  4. Don´t take them out immediately, because they will fall back together and the fluffiness will be gone. Turn off the oven and let them sit in there for about 15-20 minutes. 

  5. Meanwhile in a bowl whip up the Ricotta and the honey. Once the muffins are completely cooled, add the frosting and enjoy! 

    They last in the fridge for up to 1 week!