It’s another delicious favorite from Chocolate-Covered Katie! I cooked this one “microwave style,” pouring the entire batter in a coffee mug (oops). It rose well over the top, but at least I wasn’t left craving more. Next time raisins are in order, I think, for a little added sweetness. And no, that little dollop on top isn’t whipped cream, it’s So Delicious Vanilla Bean Ice Cream, of which I am also a huge fan.
Here’s Katie’s recipe, straight from her site:
Five-Minute Carrot Cake
(Can be sugar-free!)
One of her Single-Lady Recipes.
- 1/4 cup spelt flour (or white flour, or Arrowhead Mills gf)
- 1/2 tsp cinnamon
- 1/8 tsp pumpkin pie spice (optional)
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/2 “egg” of choice (flax, chia, or I used 1/2 tsp ener-g. If you must, you can omit completely. It just won’t rise as well.)
- 1.5 tablespoons xylitol or brown sugar (coconut or white sugar will also work)
- 1 packet NuNaturals stevia (or 1 more tablespoon sugar or xylitol)
- 1/3 cup canned carrots, drained (or steamed carrots, peeled) (for a variation, sub with pumpkin) (60g)
- 1 tablespoon milk of choice
- 1 tablespoon oil or more milk of choice
- 1/4 tsp pure vanilla extract
In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 10 minutes. Let cool before trying to pop out. Serves 1-2.