Recipes
Carrot Mug Cake Recipe
Servings |
MetricUS Imperial
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Ingredients
- 1/4 cup spelt flour (or white flour or Arrowhead Mills gf)
- 1/2 tsp cinnamon
- 1/8 tsp pumpkin pie spice optional
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp Salt
- 1/2 tsp ener-g OR 2flaxmeal (If you must you can omit completely. It just won’t rise as well.)
- 1.5 tablespoons xylitol or brown sugar coconut or white sugar will also work
- 1 tbsp packet NuNaturals stevia OR 1 moresugar
- 1/3 cup canned carrots drained (or steamed carrots, peeled) (for a variation, sub with 1/4c pureed pumpkin) (60g)
- 1 tablespoon milk of choice
- 1 tablespoon oil or more milk of choice
- 1/4 tsp pure vanilla extract
Ingredients
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Instructions
- In a small bowl, mix dry ingredients (not carrots).
- If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option 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, a little dish, or a 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.