This is a blast from the past! Back in 2011, I was 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.
1 large coffee mug
6 Tbsp. almond meal or flour
2 Tbsp. Splenda (or sugar) AND 2 Tbsp. Brown Sugar Swerve (or brown sugar)
(or you can use 4 Tbsp. sugar)
Pinch of salt
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)
Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the cream (or milk) and add the pumpkin (or 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 ice cream, whipped cream, or cream cheese frosting.
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.
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