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Carrot Cake Mug Cake

  • Prep Time: 5 mins.
  • Cook Time: 2 mins.
  • Total Time: 7 mins.
  • Yield: 2 mug cakes


1/2 cup Simple Mills Vanilla Cake Mix
2 tbsp unsweetened plant-based milk
2 tsp oil
1 tsp apple cider vinegar
1/2 tsp cinnamon
1/4 tsp ground ginger
Pinch of cloves
2 leveled tbsp shredded carrot
2 walnut halves, chopped
2 tbsp Simple Mills Vanilla Frosting
1/4-1/2 tsp lemon juice
Pinch of cinnamon
Toppings (optional)
Chopped walnuts


ADD cake mix along with milk, oil, apple cider vinegar, cinnamon, ginger and cloves to a bowl. Mix until combined.
FOLD in shredded carrot and chopped walnuts.
DIVIDE between two ramekins or mugs.
MICROWAVE the first cake for 1 minute. Letting it sit for 1 more minute in the microwave before taking it out and letting it cool for another minute. Repeat with the second cake.
MIX frosting into a small bowl along with 1/4 teaspoon of lemon juice and a pinch of cinnamon. Taste and add more lemon juice if you want a tangier frosting.
DIVIDE the frosting between both cakes and top with chopped walnuts and a sprinkle of cinnamon.