90 SECOND CARROT MUG CAKE

My 90 Second Carrot Mug Cake is so quick and easy, you will be whipping up your very own on a weekly basis! My moist and fluffy Carrot Cake is so delicious with chopped walnuts, an array of spices, and a light cream cheese frosting on top. The best part is it takes only 90 seconds in the microwave! No oven required! And as usual, I show you how to make it both gluten free and dairy free.

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✅Carrot Cake Mug Cake
Dry Ingredients
1/4 Cup All-Purpose Flour (32g) (If Gluten Free Use King Arthur's Gluten Free Measure For Measure Flour)
1/4 Cup Granulated Sugar (50g)
1 Pinch Kosher Salt
1/4 Tsp Baking Powder (1g)
1/4 Tsp Baking Soda (1g)
2 Dashes Cinnamon
2 Dashes All-Spice (optional)
2 Dashes Cardamom (optional)
1 Dash Ginger (optional)
1-2 Tbsp Walnuts or Pecans (optional)

Wet Ingredients
1/4 Cup of Milk (60mL) (room temperature) (I USE ALMOND MILK)
1 Tbsp of Oil (15mL)
Half an Egg (28g) (room temperature)
1 Tsp of Vanilla Extract (5mL)
1 Medium Sized Carrot or (25-50g) (Shredded)

Cream Cheese Frosting
3 tbsp cream cheese (If dairy free use Violife vegan brand)
1 tbsp honey

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