Single serve carrot cake cupcake

There’s something about carrot cake that just feels like a hug in dessert form—and this single-serve version captures all that warmth and spice without the wait. It’s made with wholesome ingredients like almond flour, maple syrup, and finely shredded carrots, and topped with a creamy, tangy frosting that melts into the cake when served warm.

Whether you’re short on time, craving something cozy, or just don’t want a dozen cupcakes staring you down—this one’s for you.

Why You’ll Love It

• Quick & easy: Mix, microwave, and enjoy in under 5 minutes.

• Minimal mess: One bowl, one mug. No oven, no fuss.

• Better-for-you ingredients: Almond flour, real maple syrup, and fresh carrots make this a treat you can feel good about.

• Customizable: Use coconut yogurt for a dairy-free option, or add chopped nuts, raisins, or pineapple to make it your own.

Carrot cake cupcake for one

One cupcake. Big carrot cake energy.

This isn’t your average mug cake—it’s soft, fluffy, full of cozy spice, and surprisingly big for a single-serve dessert. Baked right in a cupcake liner inside a ramekin, then topped with creamy frosting that melts into every bite.

Made with almond flour, maple syrup, and real shredded carrots. No oven, no leftovers, no regrets.

Microwave in 90 seconds. Frost in 30. Crave it forever.

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Servings 1

Ingredients

  

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Ingredients

For the Cupcake:

• 1/4 C almond flour
• 1 tbsp tapioca flour
• 1 tbsp coconut flour
• 2 tbsp maple syrup
• 1-2 tbsp coconut sugar, to taste
• 1 tbsp refined coconut oil or olive oil, melted
• 3 tbsp finely shredded carrots
• 1 tbsp coconut milk or yogurt
• 1 tbsp of a whisked egg, whisk one egg and measure out 1 tbsp
• ½ tsp baking powder
• 1/4 tsp Each of cinnamon, allspice and cloves

For the Frosting:

• 2 tbsp powdered sugar
• 2 tbsp cream cheese, dairy-free or regular
• 2 tbsp coconut milk
• Shredded coconut for garnish

Instructions

 

Step 1: Prep the Ramekin

• Line a microwave-safe ramekin with a standard paper cupcake liner. Lightly mist or grease the inside of the liner if desired for easier release.

Step 2: Mix the Batter

• In a small bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, and cinnamon. Stir in the maple syrup, coconut sugar, melted oil, shredded carrots, coconut milk or yogurt, and 1 tbsp of the whisked egg. Mix until a smooth, thick batter forms.

Step 3: Fill the Liner

• Scoop the batter into the prepared cupcake liner inside the ramekin. Smooth the top with the back of a spoon.

Step 4: Microwave

• Microwave on high for 60–75 seconds, or until the top is set and a toothpick comes out mostly clean. The cupcake should be soft and fluffy, not dry. Let it cool in the ramekin for 2–3 minutes before frosting.

Step 6: Frost and Enjoy

• Once the cupcake has cooled slightly, spoon the frosting over the top. Enjoy it warm, or let it sit a few more minutes for a firmer top and creamy finish.

Author: Ali Jenkins

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