Carrot Cake Protein Mug Cake

I have been wanting to make something carrot cake themed for quite a while now, but I just hadn’t gotten around to it. Until now. I wish I would have made it much sooner.

Believe it or not, it is actually the first time I have ever had carrot cake. After this first experience, I will definitely be making it a lot more. I opted to leave out the raisins, and the cake was still bursting with flavor.

The best part is that it was the perfect sized cake just for one. You can eat the whole cake without feeling an ounce of guilt. I love mug cakes for that reason. You can just go right ahead and eat the whole thing.

For the cake, I opted to use Musclepharm’s cinnamon bun combat protein powder. It gave it such a delicious and warm cinnamon flavor. You can also use vanilla protein powder and then just add in some ground cinnamon. One of my favorite parts about the combat powder is that it is a blend of proteins. It won’t dry out like whey protein will. It is perfect for cooking.

It wouldn’t be carrot cake without the cream cheese frosting. It was super simple, and of course healthy. All you need is Greek yogurt, reduced fat cream cheese, sweetener of choice and a little vanilla extract. I put some of the frosting in the middle of the cake, and then on top. It was the perfect treat!