Ingredients
3 tablespoons butter
1/2 cup all-purpose flour
1/3 cup dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/3 cup whole milk
1/4 cup finely grated carrot
1/2 teaspoon vanilla extract
Cream Cheese Frosting:
1/2 cup cream cheese, softened
2 tablespoons butter, softened
1 1/4 cups powdered sugar
1/4 teaspoon vanilla extract
Instructions
1. Place the butter in a medium microwave-safe bowl and microwave for about 15 seconds until melted.
2. Add the flour, dark brown sugar, baking powder, and cinnamon. Stir until combined.
3. Add the milk, grated carrot, and vanilla extract. Whisk until smooth.
4. Microwave on high for 2 minutes. Continue cooking in 15 to 20-second intervals if needed until fully cooked.
5. Allow the cake to cool for 15 minutes.
6. Beat the cream cheese and softened butter until light and fluffy.
7. Gradually add the powdered sugar and mix until smooth.
8. Add the vanilla extract and continue mixing until creamy.
9. Spread the frosting over the cooled carrot cake bowl and serve.
Notes
Use finely grated carrots for the best texture.
Do not overcook the cake or it may become dry.
Add walnuts, pecans, or raisins for extra flavor.
Store frosted cake in the refrigerator for up to 7 days.
Freeze unfrosted cake for up to 2 months.
Microwave unfrosted leftovers for 10 to 15 seconds before serving.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Vanilla & Spice Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 680
- Sugar: 58g
- Sodium: 430mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg