3.11.16
Friday is here!!! And so is spring (and almost summer) weather! This weekend I am going to frolic so hard among the NYC buildings and avenues! The sun is out! New Yorkers are smiling, it’s time for patio drinking and Central Park picnics! I can’t wait. But let’s get down to business, no weekend is complete without a little treat! (Why has it taken me that long to coin a rhyming motto for this series??)
Carrot cake isn’t my favorite, in general, but it’s not my least favorite! And if it involves cream cheese frosting, I’ll probably eat it regardless. This mug cake is pretty tasty, and a classic take on the full size dessert. If you like carrot cake but don’t want to make a full cake or batch of cupcakes, this is perfect!
This frosting recipe is also cut down form the one provided in the book, and still made a ton, I’d recommend frosting the top, and then as you eat it, add more frosting for each new layer. That way you have frosting all the way down!
Have a great weekend and if you’re in the northern tri-state or New England area enjoy this incredible weather!
Mug Carrot Cake
Ingredients
For the Cake
- 1 egg
- 4 Tbsp brown sugar
- 1/2 tsp vanilla extract
- 2 1/2 Tbsp grapeseed oil
- 4 Tbsp grated carrot
- 6 Tbsp flour
- 1/2 baking powder
- 1 pinch of cinnamon
For the Frosting
- 2 oz softened cream cheese
- 1/2 Tbsp softened butter
- 1 Tbsp confectioners sugar
- zest from half a lemon
Instructions
For the Cake
- In a microwave safe mug, beat together egg, vanilla extract, and brown sugar with a fork until combined
- Add in one by one grapeseed oil, carrots, flour, baking powder, and cinnamon beating in with fork before adding the next
- Microwave for 1 minute 50 seconds and allow to cool slightly before frosting and eating
For the Topping
- Mix together all ingredients with a fork until smooth and combined, spread on top of cake and enjoy!
P.S.
*The original recipe called for sunflower oil, which I didn’t have, nor could I find. Grapeseed oil worked fine, but I feel like canola oil could also work. Though I haven’t tried it.
By Lene Knudsen
Adapted from Mug Cakes
