Yeup, it is still hot in Chicago, and yeup, I’m still not turning on my oven. I refuse. It was 80 degrees inside my house yesterday. I will begrudgingly make a birthday cake my for my boyfriend this weekend, but it might be an ice-cream cake.
I’ve seen mug cakes around for awhile (chocolate cake in a mug, brownies in a mug, etc.), so I thought I’d try it. Also I’d already had dessert last night (a delicious peach melba from Mindy’s Hot Chocolate), but I wanted to make this so I just made it for my roommate. Still had leftover cream cheese frosting in a can from the last time I made something with cream cheese frosting in a can (I suspect the raw carrot cake?). So that made an appearance as well.
Mug cakes are pretty easy. Gather up your ingredients:
I like using banana in place of oil (also applesauce is good for this) and I like the flavor/moistness from banana. So I mashed up the banana and beat the egg in the mug:
Then grate up the carrot (I used two baby carrots) and throw that in:
Then add a bit of flour, sugar, spices, a pinch of baking soda, a bit of salt. Add disproportionately lots of spices.
Then microwave for two minutes or until the sides pull away and it’s done (I did one minute, then another).
I chucked it in the freezer for a few minutes, then cut it and frosted and decorated it. Final result: more rubbery than regular cake, but still cake! It tastes like it was made in a microwave, but also took very little time. If you have an hour, just make a regular cake. But this’ll do if you have five minutes.
Carrot cake in a mug, adapted from Cassey Ho’s Blogilates recipe:
2 baby carrots
2 TB flour
2-3 tsp sugar, depending on how you like it. 2 gives more of a muffin flavor
pinch baking soda
1 tsp nutmeg+cinnamon
Mash the banana, then beat in the egg. Add grated carrots, all the other stuff, and mix. Microwave for 1.5-2 minutes (depends on your microwave). Cool (I used a freezer). Frost and eat!