Go Back
30g Protein Carrot Cake Mug Cake
Alice

30g Protein Carrot Cake Mug Cake Recipe

This 30g Protein Carrot Cake Mug Cake is warm, soft, and packed with cinnamon-spiced carrot-cake flavor while providing roughly 30g of protein in one convenient serving. Made without refined sugar and ready in about 7 minutes, it is an easy macro-friendly dessert or high-protein snack for busy days.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1
Course: Breakfast, Dessert, Snack
Cuisine: American-inspired
Calories: 315
Ingredients Method

Ingredients
  

  • 30 g oat flour
  • 20 g vanilla whey protein powder
  • 1 large egg
  • 50 g nonfat Greek yogurt
  • 40 g finely grated carrot
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon granulated zero-calorie sweetener
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • Pinch of fine salt

Method
 

  1. Finely grate 40g carrot and add it to a microwave-safe mug with the egg and Greek yogurt. Mix thoroughly with a fork until the egg is fully incorporated.
  2. Add the almond milk, zero-calorie sweetener, and vanilla extract, then mix again.
  3. Add the oat flour, vanilla whey protein powder, cinnamon, ginger, nutmeg, baking powder, and salt. Stir until you have a thick, evenly mixed batter with no dry pockets.
  4. If the batter is unusually thick, add another teaspoon of almond milk and mix again.
  5. Microwave on high for about 75 seconds. Check the center and continue in 10–15 second intervals if necessary. In a typical 1,000-watt microwave, the total cooking time will usually be about 75–90 seconds.
  6. Remove the mug carefully and let the cake rest for about 1 minute. The center should be set but still soft and moist rather than completely firm.
  7. Serve warm as written or top with a spoonful of Greek yogurt, cinnamon, berries, chopped walnuts, or another topping that fits your nutritional goals.