Carrot Cake Mug Cake

I realise I've been awol from my blog for a few weeks now and I'm so sorry about that, university deadlines are taking priority at the moment unfortunately. Will be back in December with a lot to share, have a few posts planned and what with it being Christmas, I'm sure I'll be doing lots of baking. In the meantime, I'm still posting regularly on my @potatoemilywaffles instagram - an insta account consisting mostly of porridge pictures and long captions about my deadline stresses.

Tonight, after dinner, I really fancied some carrot cake but wasn't going to go to all the trouble of actually making a cake, I've been making a few different kinds of mug cakes recently and thought a Carrot Cake rendition shouldn't be too hard to create.

I was pleasantly surprised with the outcome and after a friend requested the recipe I thought I'd do a quick blog post recipe whilst I have a bit of spare time.

Carrot Cake Mug Cake

Ingredients:

- 1/4 cup of flour

- 2 tbsp of brown sugar

- 1 small carrot, grated

- 1/4 tsp baking powder

- 1/4 tsp ground cinnamon

- 1/4 tsp ground ginger

- 60ml plant based milk (or dairy milk)

Method:

- Mix all ingredients together in a mug

- Microwave for 1 minute or until it's at a cakey consistency

(Keep an eye on your mug cake as it cooks, found out the hard way last year that mug cakes are prone to spilling over if you don't keep watch of them...)