How To Make Carrot Mug Cake
Managing two branches of Breen Milk Tea and another one coming up on October, I occasionally find time to make my own food grand. That’s why lately, I’m starting to appreciate one-ingredient, two-ingredient or three-ingredient recipes and other instant ways of cooking like microwaved meals and mug cakes. Well, I’ve created mug cakes before so it isn’t really a new thing to me. In fact, my first ever cake was a Cookie Mug Cake and just recently, I baked an Oreo Mug Cake.
As I was binge watching Tasty videos, I got an idea of another mug cake as they create banana mug cake. But instead of bananas, I changed it into carrots.
1. Prepare all the ingredients needed.
- 1 carrot
- 1 egg
- 1 tbsp milk
- 1 tbsp oil
- 1/4 tsp vanilla
- 3 tbsp flour
- 3 tbsp brown sugar
- 1 tsp baking powder
- 1/8 tsp salt
- condensed milk
- all purpose cream
2. Shred the carrots and make half cup. Set aside.
3. Combine and sift the dry ingredients.
4. Mix in milk, oil, vanilla and egg into the bowl of dry ingredients.
5. Fold in shredded carrots into the mixture.
6. Pour in a microwave-safe mug.
7. Cook in microwave for two minutes or until it passes the toothpick check.
8. Top with cream and condensed milk.
9. Your Carrot Mug Cake is now done and ready to be served.
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