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Home / Recipes / Desserts / 5 Minute Carrot Cake

5 Minute Carrot Cake

Thursday, January 27, 2011

Carrot CakeI am so proud of this recipe! It was the first 5-minute cake recipe that I “invented” after I tried the original “World’s Most Dangerous Chocolate Cake” that flooded the Internet and modified it to be low carb. Since then, I have made a dozen different variations, from this carrot cake to oatmeal craisin breakfast cake. Yes, it really does “bake” in 3 minutes (on top of 2 minutes prep time) in the microwave.

Ingredients:
1 large coffee mug
4 Tbsp. Carbquik (or flour)
2 Tbsp. Flaxomeal (or oatmeal)
2 Tbsp. Splenda 2 Tbsp. Brown Sugar Diabetisweet
(or you can use 4 Tbsp. sugar)
Pinch of salt
1 egg
3 Tbsp. cream or milk
3 Tbsp. canned pureed pumpkin (or you can use canola oil)
1 1/2 Tbsp. finely shredded carrot
1/2 tsp. vanilla
1/2 tsp. pumpkin pie spice
3 Tbsp. chopped walnuts (optional)

Directions:

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the cream and add the pumpkin (or your milk and oil). Mix well again. Add the other stuff and stir one last time. Put your mug in the microwave. Cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little and tip out onto a plate, if desired. Serves two. Great with either ice cream or cream cheese frosting.

Carrot Cake

Don’t believe how quick it is to make a fabulous carrot cake? Click and watch, little skeptics, as I make one for my birthday.

Carrot Cake
Part One:


Part Two:

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• Meet Mary Beth •

My name is Mary Beth Guard and I have always been entranced by pretty food and well-appointed tables. I wear lots of different hats, from magician to banking attorney to landlady to business owner, but my heart is, and probably will always be, in the kitchen. I adore beautiful dishes, pretty napkins, well-plated food, and entertaining with style. Read more »
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