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
  • Print


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


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.


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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