MINI CARROT CAKE IN A MUG
If you’d like a single-serving carrot cake in a mug that takes less than 5 minutes to make and is so healthy you can eat the entire recipe in one sitting. Try this at home-
Carrot Cake In A Mug
- 1/4 cup spelt, white, or GF flour
- just over 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- optional 1/2 tsp ener-g or 2 tsp flaxmeal, to help it rise more
- 1 1/2 tbsp brown sugar
- 1/3 cup canned carrots, drained (or steamed carrots, peeled) (For a variation, sub with 1/4c pureed pumpkin) (60g)
- 1 tbsp milk of choice
- 1 tbsp oil OR more milk of choice
- 1/4 tsp pure vanilla extract
Carrot Mug Cake Recipe: In a small bowl, mix dry ingredients (not carrots). If you have a blender or Magic Bullet, mix all wet ingredients and blend. (For those without a blender, simply fork-mash the carrots very well before combining with the other wet ingredients.)
Then mix dry into wet, and stir.
Pour into greased ramekins or a little dish or mug. (I used two 1/2-cup ramekins.)
If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave)
Or you can cook this in the oven at 350F for around 15 minutes.
Let cool before trying to pop out. Serves 1-2. Scroll to the end of this post for a frosting recommendation.
Carrot cake is nothing without frosting! Alternatively, you can use vanilla frosting, peanut butter, or whatever your carrot-loving heart desires. It should be no surprise to you that my own carrot-loving heart often desires coconut butter. Slice the cake–or cakes–in half and then slather on that frosting!
Use this link for an amazing frosting for your little cake
NO BAKE HEALTHY COCONUT CHOCOALTE EASTER NESTS
These No-Bake Healthy Chocolate Easter Nests make it easy to have a healthful Easter celebration without the typical sugar crash.
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup coconut butter
- 1/4 cup nut or seed butter
- 2 Tbsp cocoa powder
- 20 drops liquid stevia (I used chocolate flavor) or 2 Tbsp liquid sweetener of choice. If you have them both available, I would use 1/2 of each for better results as explained in this post about using stevia.
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- you may use any little “egg-type” treat that you wish.
- Place coconut butter and nut butter in the top of a double boiler, or soften in a pan over very low heat. If using a double boiler, simply turn the heat up until the water boils, then turn it down to a simmer. Heat the coconut butter until smooth.
- Remove from heat. Stir in remaining ingredients.
- Mold approximately 2 Tbsp of the mixture into a ball. Flatten partially and make a small indentation in the middle. Place them in a small container, lining with parchment paper if desired. It's a bit helpful, but not necessary.
- Place the “eggs” in the indentation, using slight pressure so that they will stick when the nests harden.
- Place the nests in the refrigerator to cool for 1 to 1½ hours. These do not need to be stored in the refrigerator, but the "eggs" will soften outside of the fridge.
FEEL FREE TO BRING TO THE CLUB WE WOULD LOVE TO TRY THEM OUT
HAPPY EASTER ....