Carrot Mug Cake

Ingredients

• Oats4 tablespoon (40 g)
• Carrot1/2 medium (30 g)
• Pecans4 half (16 g)
• Ground Ginger1/4 teaspoon (1 g)
• Cinnamon1/2 teaspoon (2 g)
• Nutmeg1 pinch (1 g)
• Egg1 count (55 g)
• Egg White1 count (40 g)
• Greek Yogurt2 tablespoon (30 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need oat flour. If you don't have oat flour available, simply add rolled oats to a blender and blitz until you have a powdery flour. Set aside.

2. 2

   Step 2

   Next, grate the carrot, chop the pecans and set some aside for the garnish.

3. 3

   Step 3

   Put the oat flour, a bit of cinnamon, nutmeg, ginger and stevia in a bowl. Mix well.

4. 4

   Step 4

   Add the egg with the white and mix using a hand blender.

5. 5

   Step 5

   Add the carrot, pecans and mix well. Let sit for 5 minutes.

6. 6

   Step 6

   Pour the mixture in a mug or a microwave safe bowl and if you want, you can add grease the bowl.

7. 7

   Step 7

   The estimated time for the microwave is from one minute and a half to three. Check every 30 seconds after the first minute and a half.

8. 8

   Step 8

   If you use the oven, cook over 356 °F (180 °C) for 20 minutes. If you use the air fryer, cook over 356 °F (180 °C) for 15 minutes.

9. 9

   Step 9

   Garnish with the yogurt, remaining pecans and ground cinnamon.

10. 10

    Step 10

    You can replace stevia with your favorite sweetener. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carrot Mug Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.