Orange-Carrot Mugcake

Can a dessert ever be over the top? What if it’s literally toppling over like a layered wedding cake? Though it sounds overkill, a two-tiered mugcake is actually a modest way to start or end your day. Yes, cake for breakfast. And it won’t tip the scale, because it’s made with mostly whole grain flour, carrots and the juice of an orange. So grab a few mugs, two for the cake and one for your morning (or evening) tea.  

Orange-Carrot Mugcake by @Colorfulfoodie

Scroll through the rainbow of fruit-and-veggie-based recipes from @colorfulfoodie.

Orange-Carrot Mugcake
by @colorfulfoodie  


¼ cup spelt or whole wheat flour
1 egg
½ tsp. cinnamon
¼ tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1-1 ½ Tbsp. raw honey
1 medium carrot or 6 baby carrots, shredded and pureed
2 Tbsp. freshly squeezed orange juice
1 tsp. orange rinds, finely shredded
1 Tbsp. almond milk
½ Tbsp. coconut oil
¼ tsp. pure vanilla extract
stevia to sweeten, if desired


1. Throw all ingredients in a blender and mix until smooth.

2. Place the cake mixture into your favorite mug and microwave 1-2 minutes.

Cooking tip: you can oven-bake this for 15 minutes at 350 F if you prefer.

Presentation: use two different sized mugs to create the tiered look. Garnish with pomegranate seeds, orange slices and berries, because they’re delicious!

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