Sooo it’s #NationalCarrotCakeDay, and you’re craving that nutmegy goodness (that sounds weird). BUT, you also don’t have time to make a whole cake.


We’ve solved this problem. Welcome to 5 Minute Carrot Cake. Get those mugs ready.


But first, here’s a little background on the oozy-gooey goodness that is carrot cake:

“Carrot Cake has been made since the Middle Ages, when sugar and other sweeteners were rare and very expensive, so people used sweet vegetables to flavour their puddings. This technique became practically obsolete for several hundred years, but resurfaced in the 20th century. During World War II, the British government rationed many luxury foods and household staples including sugar. To appease the nation’s sweet tooth, the Ministry of Food promoted recipes for carrot puddings, carrot-filled pies, and carrot cakes. Today, many families in the UK still serve carrot cake on Christmas Day! Carrot cake is much healthier than many other baked goods.”

Wait wait what? Pull that back.. what was that last line???

Carrot cake is much healthier than many other baked goods.

Good enough for us. In honour of #NationalCarrotCakeDay, we’ve made baking easy. All you need is a microwave, a mug, and this:

1/4 cup flour
1 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
dash of salt
1 Tbsp coconut oil {melted}
1 Tbsp milk
1/2 tsp vanilla
1 carrot grated

The 2-step how to:

  1. Combine all dry ingredients, then mix in the coconut oil, milk, vanilla and grated carrot.
  2. Microwave on high for 90 seconds.

On a health kick? You can still add the cream cheese frosting – here’s the healthy version:

1/4 cup plus 2 tbsp cream cheese
1/2 tsp pure vanilla extract
Little bit of stevia
up to 2 tbsp of milk

Mix ingredients in a mixer, slather on top of your carrot cake creation, and you’re good to go.


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