5-Minute Carrot Cake Mug Cake

Summer is fast approaching, and nobody wants to spend hours in a hot kitchen when the weather is sunny and warm. Jody Brimacombe shares her carrot cake mug cake recipe to satisfy your cravings in under five minutes. (PS: it's vegan!)

(Photographer: Jody Brimacombe)

You know how Superman’s weakness is kryptonite? Well, if I became a superhero, my weakness would be mug cakes. No joke. I can’t get enough of them, especially going into exam season. There’s nothing that motivates me to memorize quotes from Renaissance poetry better than a cake that can be thrown together in two minutes in my microwave. Talk about convenient.

This carrot cake mug cake is like Easter in a cup. The savoury blend of cinnamon, ginger, and sultanas honestly makes me feel like I’m digging into a hot cross bun. Plus, the shredded carrot locks in moisture, so you get a dense sponge. Mmm.

Photographer: Jody Brimacombe

Photographer: Jody Brimacombe


Serves One

  • ¼ cup buckwheat flour
  • 1 Tbsp brown sugar
  • ¼ tsp baking powder
  • ¼ tsp cinnamon
  • 1/8 tsp ginger
  • 3 Tbsp almond milk
  • 1 Tbsp oil
  • 2 ½ Tbsp carrot, shredded
  • 2 pecans, chopped
  • 1/2 Tbsp sultanas
  • dollop of vegan cream cheese


  1. In a mug, mix together the flour, baking powder, sugar, and spices.
  2. Mix in the almond milk and oil. Stir until there are no clumps remaining in the batter.
  3. Fold in the shredded carrot, pecans, and sultanas.
  4. Microwave on high for 1 ½ minutes.
  5. Top with vegan cream cheese and enjoy!

This carrot cake mug cake is completely vegan, tasty, and pretty dang healthy — it clocks in at only 276 calories per serving. If you want to make it even healthier, you can swap out the oil for applesauce.