Carrot and Pecan Mug Cake

5 minutes + 2 minutes Serves 1


  • 1/4 cup self-raising flour
  • 2 Tbsp brown sugar
  • 2 Tbsp vegetable oil
  • 1 Tbsp finely grated carrot
  • 1 tsp mixed spice
  • 1 egg, lightly whisked
  • 1 scoop vanilla ice-cream
  • 2 Tbsp store-bought caramel sauce
  • 1 Tbsp coarsely chopped roasted pecans
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1. Whisk flour, sugar, oil, carrot, spice and egg in a 1½ cup microwave-safe mug (see tips).

2. Microwave on medium (50%) for 1½ minutes, or until cake is cooked when a skewer inserted in centre comes out clean. Stand for 5 minutes.

3. Serve topped with ice-cream, caramel sauce and pecans.


- Ensure you use a microwave-safe mug. We used 1½-cup capacity, straight-sided mugs that were 9cm high and 8cm (top measurement) in diameter.

- Be careful not to cook longer than specified, as cakes will continue to cook while standing.

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