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Microwave Carrot Cake

  • Total Time: 8 minutes
  • Yield: 2 1x


  • 6 tablespoons cake flour (non-self rising)
  • 3 tablespoons packed light brown sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • ¼ cup almond milk (any milk will work fine)
  • 1 egg separated
  • 2 carrots, grated
  • 2 tablespoons olive oil
  • 2 tablespoons raisins
  • 2 tablespoons pecans, coarsely chopped
  • Zest of 1 orange


  1. In a small bowl whip the egg white with a fork until foamy and light (just for a minute or two). In a medium bowl mix flour, sugar, baking soda, spices, milk, egg yolk, egg white, carrots, oil, raisins, pecans, and orange zest together using a spoon or spatula until the mixture is homogeneous.
  2. Once the batter is made it will be quite thin and can be refrigerated for up to 2 hours before cooking. When ready to make the cakes, stir the batter once again, just to make sure everything is incorporated. Divide the batter equally among 2 coffee mugs (make sure they are not too small, the cake puffs up a lot). Microwave on high for 2-2 ½ minutes (I found 2 ¼ minutes was perfect).
  3. Enjoy the cakes while warm. They may be garnished with sour cream, ice cream, whipped cream, or enjoyed just as they are.


Recipe adapted from Michael Symon, courtesy of The Chew.

  • Prep Time: 5 mins
  • Cook Time: 3 mins