It has been said that one of đ° Her Majesty the Queenâs favourite cakes is Carrot Cake.
Insiders say that the staff can often partake in leftovers of other cakes, but apparently, there are never leftovers of Carrot Cake.
This beauty is the newest addition to my mug cake repertoire and I couldnât be more excited about it. It is splendidly celebratory, but not dauntingly difficult.
It’s such an accommodating kind of cake. It keeps well, indeed the carrots would keep it moist for days, if only it would last that long. It is perfect with a mug of tea or coffee at any time of the day.
2 MINUTE CARROT CAKE FOR TWO
You will love this incredibly moist and easy carrot cake recipe with ultra-creamy frosting. It’s effortless to make and tastes incredible.
2
servings20
minutesIngredients – Cake Mixture
1 tbsp Melted Coconut Oil
2 tbsp Coconut Flour
2 tbsp Almond Flour
2 tbsp Brown Erythritol
1 tbsp Single/Pouring Cream
50 g Grated Carrot
3/4 tsp Baking Powder
1 Egg
Pinch of Cinnamon
Pinch of Ginger
Pinch of Nutmeg
Pinch of Salt
1-2 tsp Crushed Walnuts
- Topping
60 g Cream Cheese
20 g Whipping Cream
Pinch of Cinnamon
Pinch of Salt
Shredded Carrot to decorate
Method
- Melt the coconut oil in the microwave and allow to cool but not solidify.
- Mix cooled melted coconut oil, beaten egg and single cream with a fork
- Add coconut flour, almond flour, erythritol, baking powder, spices, and mix well with a fork. Add carrot
- Add mixture to a medium sized mug and microwave for 2 minutes, possibly for 30 seconds longer. Cool
- Topping
- Mix cream cheese, double cream, cinnamon and salt with a fork
- Slice cake into three pieces
- Layer the cake with cream cheese mixture and top with a swirl
- Decorate with chopped walnuts and grated carrot
Notes
- MACROS in total: 11.7g Carbs – 62.3g Fat – 16.9g Protein – 682 Calories (Share between two)
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