Carrot Cake Mug Cake

So my Mug Cake craze continues. If there is a flavour that I really wanted to try out, it was theCarrot Cake. The mix of Carrots and Cinnamon is just the bomb as you get both sweet fron the Carrots and spicy from the Cinnamon spice. Since the quantities for Mug Cakes are less, it’s great to just whip it up in a few minutes and you enjoy your dessert. When done the Carrot Cake Mug Cake came out moist yet crumbly and it was the best Carrot Cake I have eaten in a long while. Have you tries this Mug Cake, if not, give it a go and trust me you will be making it almost daily!

Ingredients
6 Tablespoons All Purpose Flour
3 Tablespoons Grated Carrots
2 Tablespoons Sugar
1/4 Teaspoon Vanilla Essence
1/4 Teaspoon Baking Powder
2 Tablespoon Vegetable Oil
1/8 Teaspoon Salt
1/4 Teaspoon Cinnamon
4 Tablespoon Milk

Instructions
-Mix the dry ingredients together in a Mug or bowl
-Add the 1/4 Teaspoon Baking Powder to the 6 Tablespoon All Purpose Flour
-Add the 1/4 Teaspoon Cinnamon
-Add the 2 Tablespoon Sugar
-Mix all the dry ingredients until they are well incorporated
-Add the 2 Tablespoon Vegetable Oil
-To that add the 4 Tablespoon Milk
-Add the 3 Tablespoon Grated Carrots
-Mix the wet and dry ingredients to a smooth consistency
-Add the 1/4 Teaspoon Vanilla Essence. Mix well, but do not over mix
-Pour it in a Microwave ready Mug, if you were not mixing in the Mug
-Set your Microwave to High and set the timer to 2 minutes
-The Cake is ready when you press the top part and it is firm to the touch. If not, you can add an extra minute but be checking so that it is not overdone.
-Your Mug Cake is best eaten immediately
-So you can serve plain or top with some Cream Cheese Frosting, Fruit, or Syrup
Details
Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yield: 1 Serving

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