5 Minute Carrot Cake Recipe

By Kate Horney

Yes, now it’s THAT EASY to satisfy your craving for a sweet, spongy and moist treat…ready in less than 5 minutes! Best of all, while most cakes are loaded with fat storing carbs and sugar…this one is actually good for you!

My friend Wendy (you may know her as the pancake queen) shared this recipe for a Healthy Carrot Cake Mugcake, and I promise you will love it!!

Enjoy it warm right out of the microwave – completely guilt free!

Healthy Carrot Cake Mug Cake

Cake:

1 1/2 T coconut flour
1 T almond flour
1 T About Time Cinnamon Swirl Protein Powder (you can also you plain vanilla and add cinnamon to the batter)
¼ tsp baking powder
1 egg white
2 T shredded carrots
1 T plain greek yogurt
2 1/2 T almond milk

1. Combine all ingredients.
2. Pour into your greased mug or bowl.
3. Microwave for 2 mins.

Cream Cheese Icing:

3 T cottage cheese (I blend mine ahead of time to make it nice and smooth)
3 T shredded carrots
1/4 t butter extract
1-2 drops of cream cheese emulsion (LorAnn brand)
Vanilla stevia drops

1. Cut cake in half.
2. Spread half of the icing in the middle of your cake.
3. Put cake top on and spread the rest of your icing on.
4. I melted some Sweet Spreads Cinnamon Roll Coconutter to drizzle on top. (If you have not tried Sweet Spreads – they are an awesome new company. I tried all of their flavors and they totally rock!!!)
5. You can also sprinkle some additional cinnamon and a few drizzles of Caramel Syrup if you like. 

Enjoy!!

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