Carrot Cake Mug Cake

  • Prep Time: 5 minutes
  • Cook Time: 2-3 minutes
  • Servings: 1

Ingredients

  •  
  • ¼ cup + 2 tablespoons cup all-purpose flour
  • ¼ cup + 2 tablespoons Ripple Vanilla Milk
  • ¼ cup shredded carrots
  • 2 tablespoons pecans, roughly chopped
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon fine sea salt
  •  
  • For Serving:
  • 1 scoop Ripple Vanilla Non-Dairy Frozen Dessert
  • Vegan caramel sauce, as desired
  • Dairy-free white chocolate chips, as desired
  • Chopped toasted pecans, as desired
  •  

Directions

  1. To a small mixing bowl add all ingredients. Whisk until smooth.
  2. Pour batter into a 14-16 ounce mug.
  3. Microwave on high for 3 minutes. The top of the cake should be puffed and pulled away from the edges of the mug slightly.
  4. Top cake with a scoop of Ripple Vanilla Non-Dairy Frozen Dessert, drizzle with caramel sauce and top with white chocolate chips and toasted pecans. Serve immediately.

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