Carrot Cake Mug Cake

It’s time for another mug cake! Currently, this is the fourth I’ve made but only the second I’ve actually posted.  Since this was more of a spring flavor, I pushed this one ahead of the other two! This was by far the best carrot cake I’ve had and it was a SO easy! I will definitely be making this again later this week as I have a really large bag of carrots and no other plans for them currently.
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As for toppings, I made a homemade whipped cream to go on top along with a bit of shredded carrots and chopped pecans.  They all worked so well with the mug cake, I highly suggest! I considered making a bit of butter cream frosting for the top but decided whipped cream would be a bit easier since I didn’t have any cream cheese or butter softened.

I’ve been a bit addicted to making mug cakes for lunch, it’s been happening at least 1-2 days a week for about a month.  They are so easy to make and a lot more exciting then a boring grilled cheese sandwich or any of my normal options, I don’t usually get super creative when it comes to lunch so these have been a welcome change!

Ingredients

• 1/4 cup flour
• 2 tbsp brown sugar
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tbsp butter (melted)
• 2 tbsp carrots (shredded) *
• 1/4 tsp baking powder
• 1/4 cup milk

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Toppings (optional)

• Whipped cream
• Chopped pecans
• Shredded carrots

Instructions

1. In a small bowl (or straight inside the mug), combine all ingredients in and stir until there are no lumps.
2. Microwave for 1-1.5 minutes or until baked through.
3. Top with whipped cream, chopped pecans, and shredded carrots.  (optional)

Courtesy Mildly Meandering