After I baked the cake and had it cooling, I had an idea to make a single serving of Carrot Cake! I was taking that cake to church and couldn’t dig in so, I thought this would satisfy my craving! The recipes are different. 🙂 I was out of almond flour/meal from making Andrea’s cake so I used coconut flour and flax meal as I usually do in my mug recipes. You can use almond if you like instead of the coconut. It’s really up to you! I LOVED IT!
Carrot Cake-Single Serving! (S)
- 1 egg
- 1 Tbs. of coconut oil(melted)
- 1 Tbs. of water
- 1 Tbs. of 0% Greek yogurt
- 1/2 tsp. of vanilla
- 1/2 tsp. of baking powder (aluminum free)
- 1.5 Tbs. of coconut flour
- 1.5 Tbs. of flax meal
- 1 Tbs. of Truvia or 1/2 Tbs. of THM’s Sweet Blend
- 1/8th cup of shredded carrots
- dash or two of cinnamon
- dash or nutmeg (tiny)
- dash of ginger (tiny)
- (you could use pumpkin pie spice in place of the three spices)
Mix this all together in a microwave safe mug or bowl. I love using a bowl so I get all the ingredients stirred together well and I like the shape when it’s done too. I microwave it for 1 minute and check on it. If it looks wet on top, I pop it in for another 20 seconds. Microwave times really vary so keep your eye on it! If you love to bake your recipes, I would bake it in an oven safe dish or mason jar at 350 degrees for about 10-12 minutes!
My quick frosting for these single serving recipes is:
- 1 Tbs. of cream cheese
- 1 Tbs. of butter
- little splash of vanilla
- a little THM Sweet Blend or sweetener of your choice.
I warm the butter and cream cheese in the microwave for like 12 seconds until it’s softened and them stir the ingredients all together. Very simple and SOOOO good!
I love my single serving recipes! I enjoy having many varieties that I can enjoy when the mood strikes! Here are some of my other single serving yummies!! You can always use a waffle iron to make the cakes as well. Just a fun idea! I sometimes add a little more liquid to it if I do so it’s a bit runnier. Enjoy!!
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