Mug Cake, Carrot Cake Edition

Serving Size 1 cake
Servings Per Container 1

Nutrients Per Serving
Kalories 160
Fat
7.2g
Protein
10.8g
Carbs
19g
Fiber
3g
Sugars
3g

Deliciousness in a mug!  My first attempt at a mug cake as a result of desperate craving for carrot cake, without the hydrogenated oils that come packaged in the store-bought variety.

Deliciousness in a mug! My first attempt at a mug cake was prompted by an overwhelming craving for carrot cake with a accompanying desire to avoid the hydrogenated oils that come packaged in the store-bought variety.

 
I had been contemplating making mug cake for several weeks now, stockpiling recipes for inspiration.  I cannot adequately articulate the reason for my weeks of inertia.  I LOVE cake!  I’m also fond of making food in the microwave, since there is very little prep work and absolutely no need to tend to the items being microwaved.  I suspect I was concerned my concoction would either explode or wilt into a ball of mush, both unpleasant ends I didn’t want to subject cake ingredients to.  …it is possible I like cake a little too much.  However, my sugar cravings finally overwhelmed me and the rewards far outweighed any risks.
 
As it turns out,
Mug Cake is the most amazing invention EVER!
Yes, I believe all of human history has been a crawl to this peak of human ingenuity.
My reasoning is thus:
  1. No need to bake an entire cake.  That’s fantastic for a number of reasons.
    • Reduced possibility of overindulging. When you have a craving, you can act on it, have your single piece of cake and be satisfied.  There is no leftover cake compelling you to eat it.  I don’t know about you, but I’ve often eaten sweets or desserts because they were simply there.  Not because I really wanted them, but because I felt ingredients would be wasted if the sweets went bad before another craving came along.
    • Smaller investment of TIME and INGREDIENTS. It requires much less time to prepare a mug cake: fewer ingredients and less cooking time. You can make it in just 5 minutes and feel free to experiment. If it’s a dud, you haven’t lost much time or money.
  2. Get kids involved in cooking.  Mug cakes are the perfect way to get them excited about cooking. First, kids love cake.  Second, kids love the feeling of autonomy from designing their own cake.  Third, YOU are not subjected to the poor tastes of your children.  Everybody wins.
 

Notes and Musings:

I used butter because I only had eggbeaters in the fridge; an alternative method would be simply using a whole egg, that way you don’t have to put the fat and protein together separately. 
 
I used oat flour because I started by adding a tsp of coconut flour to the egg mixture which resulted in it being uncooperative and clumping. Assuming the coconut flour was the culprit, I tried oat flour. When it clumped as well, I concluded the liquid mixture was the problem. As it turns out, eggbeaters from directly out the fridge are cold and don’t play well with others. Once I microwaved the mixture up to room temperature, all went according to plan. For those who don’t want to bother purchasing coconut flour, I’m sure oat flour would suffice. I made mine in my Magic Bullet, just toss oats in a blender and blend to desired texture. The macros will be a bit different, you’ll get a few more carbs and less fiber, but that still trumps any Betty Crocker mix!

 

Mug Cake, Carrot Cake Edition
Serves 1
Deliciousness in a mug!
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Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
For the Cake
  1. 3 tsp coconut flour
  2. 1 tsp oat flour
  3. 1/4 tsp vanilla extract
  4. 1/4 tsp maple extract
  5. 7 packets Splenda
  6. 10 drops liquid Stevia
  7. 1/4 tsp butter
  8. 1/3 cup egg beaters
  9. 2 tbsp carrot puree [AKA baby food]
For the Icing
  1. 1 tbsp whipped cream cheese
  2. 1/8 tsp vanilla extract
  3. sweetener to taste
Instructions
  1. Mix ingredients.
  2. Microwave for 90 seconds.
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