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.Ā
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!
PrintCarrot Cake Protein Mug Cake
- Prep Time: 10 mins
- Cook Time: 3 mins
- Total Time: 13 mins
- Yield: 1 cake 1x
Description
Mist single serve protein carrot cake layered and topped with a healthy cream cheese frosting. The perfect alternative to a normally unhealthy carrot cake.
Ingredients
Carrot Cake
- 1/4 cup (31g) whole wheat flour
- 1 scoop (34g) Musclepharm cinnamon bun combat protein powder
- 1 tbsp. granulated stevia or erythritol
- 1/4 tsp. ground cinnamon* (optional)
- 1/2 tsp. baking powder
- 1/4 cup unsweetened almond milk
- 1 large whole egg
- 1/4 cup (62g) canned pumpkin, NOT pie filling
- 1/4 cup grated carrot (about 2 baby carrots grated)
Cream Cheese Frosting
- 1/4 cup (56g) plain nonfat Greek yogurt
- 1 tbsp. (14g) reduced fat cream cheese, room temperature
- 1 tbsp. granulated stevia or erythritol
- 1/4 tsp. vanilla extract
Instructions
- In a medium bowl, mix together flour, protein powder, stevia, cinnamon, and baking powder. Add egg, almond milk, pumpkin, and vanilla extract. Mix well until wet and dry ingredients are combined, but be careful not to over mix. Add grated carrot and gently fold into batter.
- Spray a large mug with cooking spray. Pour batter into mug. Microwave for 1:00. Check and microwave for another 1:00. Microwave again for another 30-60 seconds or until a knife comes out clean. My total cooking time was 2:45.
- Mix cream cheese and Greek yogurt in a small bowl. Add stevia and vanilla extract. Mix again until smooth.Slice mug cake in half and let cool so that it does not melt the frosting when you put it on. I put mine in the freezer for 5-10 minutes.
- Once cooled, layer half of the cream cheese frosting mixture o top one of the halves. Stack them together and then add the reaming frosting to the top of the cake. Top with more shredded carrot (optional).
Notes
* I did not use cinnamon because I used the cinnamon bun protein powder. If you use vanilla protein powder, then I suggest adding the cinnamon.
Nutrition
- Serving Size: whole cake w/ frosting
- Calories: 400
- Sugar: 8
- Fat: 11
- Carbohydrates: 34
- Fiber: 7
- Protein: 43
Here are a few more of some of my favorite microwave protein cakes.
Peanut Butter Chocolate Chip Protein Cake