Carrot Mug Cake with Cream Cheese Topping

Carrot Mug Cake with Cream Cheese Topping

Carrot Mug Cake with Cream Cheese Topping

Looking for a new dessert recipe? Try this mouthwatering carrot mug cake with a delicious cream cheese topping.

November 5, 2018

Type of dish

Dietary Consideration

serves for

4

total time

0 HR 50 MIN

ingredients

Flour
140 g
sugar
120 g
Cinnamon
1/2 tsp
Nutmeg
1/4 tsp
Baking powder
1 pinch
salt
1 pinch
butter
120 g, melted
Milk
1 tbsp, whole
Eggs
2 large
Vanilla extract
1 tsp
carrot
2 large, grated
cream cheese
175 g, softened
sugar
80 g
white fondant icing
200 g
natural food colouring
orange and green
Pistachios
2 tbsp shelled, chopped

Preparation

How to make the carrot mug cakes

  • Preheat the oven to 180°C (160° fan) | 350F | gas 4.
  • Combine the flour, sugar, cinnamon, nutmeg, baking powder, and salt in a mixing bowl. Stir well.
  • Add the melted butter, milk, eggs, and vanilla extract, beating well to combine, 2-3 minutes.
  • Fold in the grated carrots until thoroughly combined.
  • Divide the batter between four greased ovenproof mugs and place on a baking tray.
  • Bake for 18-22 minutes until risen and springy to the touch; a tester will come out clean from their centres.
  • Once all the mug cakes are cooked, set aside and prepare the topping.

 

How to make the topping

  • Beat together the cream cheese and icing sugar with a little hot water for 1 minute. Set aside.
  • Break a small piece off from the fondant and colour with dabs of green food colouring.
  • Knead well until evenly coloured.
  • Divide into four and shape into stalks with a tip of a sharp knife or a pastry scalpel.
  • Colour the large remaining piece of fondant with dabs of orange colouring.
  • Knead well until evenly coloured and smooth.
  • Divide into four pieces and shape into carrots.
  • Use a sharp knife to detail the carrot and then attach the stalks in place.
     

How to garnish the mug cakes

  • Spoon the cream cheese icing on top of the mug cakes.
  • Garnish with chopped pistachios and the fondant carrots.

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