This Carrot Cake Protein Mug Cake wasn’t made in the oven, no. It was made in the microwave, yup! I posted a video of how you make it on our Instagram feed in case you want to check it out in the lead up to trying this recipe yourself.
The only difference between the cake in that video and this one is that I made this one in a ramekin (a ramekin like these) instead of inside a mug which is how most people make mug cakes (thus the name, hehe).
Making ‘mug cakes’ in ramekins is cool because they bake a bit more evenly AND when you pop them out, they look more like cake than… well, not cylindrical but like mug-shaped things (for an example of what I mean, look at this one; weird shape, you know? Just… weird.)
Topped with cold whipped protein cream or protein frosting (this one is fantastic) or a ball or two of protein ice cream, it’s amazing as a snack – or dessert!
Give it a shot and let me know what you think? The recipe, in case you want it again too, is in the new Protein Pow cookbook (page 171), which includes a whole chapter dedicated to microwaved cakes, aka mug cakes!
Ingredients (if you want grams, head over to the site to print out my cups to grams converter sheet!)
1⁄2 tablespoon cashew butter
1⁄4 cup ground almonds
1 tablespoon agave or maple syrup
2 tablespoons almond or rice milk
1⁄8 cup pea protein powder (see below for sub)
1⁄2 teaspoon cinnamon
1 small grated carrot
1⁄2 teaspoon vanilla bean paste or vanilla extract (optional)
1. Blend all ingredients together, except for the grated carrots.
2. Once blended, add the grated carrots.
3. Divide into 2 ramekins (or if you don’t have any, mugs).
4. Microwave for 60 seconds, wait 20 second, and microwave for 20-30 more.
5. Top with protein whipped cream/frosting, vanilla ice cream, or cream cheese!
Macros per mug cake? 194 kcals, 10 grams protein, 16 grams carbs, or 21 grams fat.
1. Add some pecans or walnuts to the cake to make it even more delicious!
2. Free free to make this with grated zucchini instead of carrots – you’ll end up with a zucchini bread mug cake!
3. If possible, only sub the pea for another veggie powder because, unlike whey, veggie powders are really absorbent and work well to maintain ‘cakeyness’. That being said, if you absolutely want make this with whey, you can – use 1 tbsp of whey and 2tbsp extra ground almonds (this all instead of the pea) to ensure the end product stays nice and cakey.
4. If you want your cake even more moist in the middle, add a mushed-up banana to your batter!