Name: Microwave carrot cake in minutes recipe
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1
Ingredients: 20.00 gm self-raising flour; 20.00 ml plain flour; 32.00 gm brown sugar; 1.25 gm ground cinnamon; 1.25 gm ground mixed spice; 0.30 gm bicarbonate of soda; 35g (1/4 cup) coarsely grated carrot; 9.20 gm finely chopped walnuts; 2 tsp finely chopped glace ginger, plus extra to decora; 1 egg; 20.60 gm milk; 18.40 gm grapeseed or vegetable oil; 70g cream cheese, at room temperature; 25g butter, at room temperature; 80g (1/2 cup) icing sugar mixture; 2.20 gm vanilla extract

Microwave carrot cake in minutes recipe

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Prep Time:
5 minutes

Cook Time:
2 minutes

Total Time:
7 minutes

Quick and delicious mini carrot cakes made effortlessly in the microwave.

Ingredients:

20.00 gm self-raising flour
20.00 ml plain flour
32.00 gm brown sugar
1.25 gm ground cinnamon
1.25 gm ground mixed spice
0.30 gm bicarbonate of soda
35g (1/4 cup) coarsely grated carrot
9.20 gm finely chopped walnuts
2 tsp finely chopped glace ginger, plus extra to decora
1 egg
20.60 gm milk
18.40 gm grapeseed or vegetable oil
70g cream cheese, at room temperature
25g butter, at room temperature
80g (1/2 cup) icing sugar mixture
2.20 gm vanilla extract

Instructions:

Prepare the ramekin or mug by greasing it with oil spray and lining the base with baking paper. In a bowl, mix together the flours, sugar, cinnamon, mixed spice, and bicarb soda. Add in the carrot, walnuts, and ginger, and stir until well combined.
Create a space in the middle of the mixture and add the egg, milk, and oil. Blend thoroughly until fully incorporated. Transfer the mixture into the ramekin or mug. Microwave on High for 1 minute and 45 seconds, or until the mixture has risen and a skewer comes out clean when inserted. Allow the cake to rest in the ramekin for 2 minutes before flipping it onto a wire rack to cool completely (this will give the cake time to dry out slightly and deepen in color).
Using electric beaters, combine cream cheese, butter, and icing sugar in a bowl until light and creamy. Mix in the vanilla.
Cut the cake in half horizontally with a large serrated knife. Spread half of the frosting in the middle and top with the other half of the cake. Finish by topping with the rest of the frosting and sprinkling with extra ginger.

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