Recipe

Carrot and pecan mug cake

Ready in five minutes, this gorgeous spiced carrot cake is served is completely mixed and microwaved in one mug. Enjoy this quick dessert warm with a dollop of ice-cream and caramel sauce.

  • 5 mins preparation
  • 1 min cooking
  • Serves 1
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Ingredients

Carrot and pecan mug cake
  • 1/4 cup self-raising flour
  • 2 tablespoon brown sugar
  • 2 tablespoon vegetable oil
  • 1 tablespoon finely grated carrot
  • 1 teaspoon mixed spice
  • 1 egg, lightly whisked
  • 1 scoop vanilla ice-cream
  • 1 tablespoon coarsely chopped roasted pecans
  • 2 tablespoon caramel sauce

Method

Carrot and pecan mug cake
  • 1
    Whisk flour, sugar, oil, carrot, spice and egg in a 1½ cup microwave-safe mug (see tips).
  • 2
    Microwave on medium heat (50%) for 1½ minutes, or until cake is cooked when a skewer inserted at centrec omes out clean. Stand for 5 minutes.
  • 3
    Serve topped with ice-cream, pecans and caramel sauce.

Notes

Ensure you use a microwave-safe mug. We used 1½-cup capacity, straight-sided mugs that were 9cm high and 8cm (top measurement) in diameter. We also used an 800-watt microwave on Medium (50%) power. Cooking times may vary. Don’t be tempted to keep cooking longer than specified, as cakes will continue to cook while standing.

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