- 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
- To a small mixing bowl add all ingredients. Whisk until smooth.
- Pour batter into a 14-16 ounce mug.
- Microwave on high for 3 minutes. The top of the cake should be puffed and pulled away from the edges of the mug slightly.
- 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.
