Carrot Cake In A Mug

By MJH

Serves 1-2.

Ingredients

• Healthy Cream Cheese Frosting:
• 1/4 cup spelt, white, or Bob’s gf flour
• just over 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• optional 1/2 tsp ener-g or 2 tsp flaxmeal, to help it rise more
• 1 1/2 tbsp brown sugar OR xylitol (or coconut or white sugar)
• pinch uncut stevia OR 1 more tbsp sugar
• 1/3 cup canned carrots, drained (or steamed carrots, peeled) (For a variation, sub with 1/4c pureed pumpkin) (60g)
• 1 tbsp milk of choice
• 1 tbsp oil OR more milk of choice
• 1/4 tsp pure vanilla extract
• 1/4 cup plus 2 tablespoons cream cheese spread (such as Tofutti or homemade cashew cream cheese)
• 1/2 tsp pure vanilla extract
• Pinch stevia, or 3-4 tbsp powdered sugar (I haven’t tried this with a liquid sweetener and think it would be too runny.)
• 1/4 cup Mori-Nu silken-firm tofu OR more cream cheese spread (or try this soy-free cream cheese frosting) up to 2 tbsp milk of choice, as needed for desired thickness

Details

Adapted from chocolatecovered katie.com

Preparation

Step 1

In a small bowl, mix dry ingredients (not carrots).
If you have a blender or Magic Bullet, mix all wet ingredients and blend. (For those without a blender, simply fork-mash the carrots very well before combining with the other wet ingredients.)
Then mix dry into wet, and stir.
Pour into greased ramekins or a little dish or mug.
If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave).
Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out.

Healthy Cream Cheese Frosting:
Blend everything together in a small food processor

If you’re using this recipe to top cupcakes, I’d recommend frosting them just before serving, or frosting earlier and then storing the cupcakes in the fridge, due to the perishable nature of the ingredients.
Leftover frosting can be stored for a few days in the fridge, covered.