Today I’m finally sharing with you my microwave carrot cake recipe. Woo hoo!
You love cake, but it seems pointless to bake an entire cake when it’s only you, right? That’s why I’m obsessed with microwave cakes. You get all the delicious flavor of regular cake without the hassle or the time it takes to make them.
All you need to do to my cake is blend and microwave it. That’s it! Simplicity makes this indulgent, delicious and versatile carrot cake quick. So quick, you can whip it up in 15 minutes or less.
How to Make the Best Microwave (Carrot) Cake
You might think that you need to lower your standards for a microwave cake. Even more so if it’s going to be healthy. But that assumption is wrong.
True, you won’t get the too sweet icing and blast of sugar in this cake. It doesn’t smack you in the face with loads of salt, sugar and oil. Rather, it’s subtly sweet and indulgent.
What are my secrets to making this cake teeter the edge of healthy and dessert?
I’m a bean-lover. And I’m proud.
Beans make it both healthy and indulgent.
Beans make my microwave carrot cake healthy because they add nutrition and fiber. They also add plant-based protein.
And how do beans make this single serving carrot cake indulgent? For many of the same reasons it makes it healthy. Fiber isn’t so important for indulgence, but protein is. The beans replace the eggs that add moisture and structure to non-vegan cakes. They also work as an emulsifier (the way we use oil in cakes), which helps it retain moisture.
The result is an incredible eggless carrot cake (in a microwave!) that is the perfect combination of moist, filling and fluffy.
Plus, the inclusion of beans makes this carrot cake a meal. I try to eat legumes three times a day. When I fit a veggie, a fruit, a grain and a legume into a single recipe, I’m happy to call it a meal.
I often say to my husband that oats are my favorite grain. While wheat is versatile, I’ve recently discovered oats can be, too.
Use oats to make (the best) microwave carrot cake, overnight oats, fruit crumbles, fermented granola, pancakes and more. They make an easy snack in 2 minutes. You can add them to smoothies to make them more filling, too.
I prefer oats over wheat because they have a protein like gluten called avenin. Avenin holds oaty baked goods together. It also creates the sticky goo that makes oatmeal sticky. Even so, you can’t overwork it like gluten, so your cake can’t become tough.
Gluten-like protein and a higher percentage of calories from fat and protein make oats perfect for microwave carrot cake.
My last secret is banana. With the beans and oats, bananas ensure this cake is moist and savory instead of dry and crumbly.
Another reason I use banana? To make a healthy, sugar-free frosting. Half of the banana goes in the cake. The other half makes a simple peanut butter frosting to finish off the microwave carrot cake.
Sometimes bananas can be too noticeable in recipes. The banana flavor can take over and prevent the other flavors from shining. Fortunately, that’s not the case in this carrot cake recipe.
P.S. Another tip to reign in the banana flavor: use spotty bananas.
The spices and carrot hold their own to prevent this recipe from becoming a microwave carrot and banana cake. Though the carrot cake has banana, you won’t taste it. All you’ll taste is the lightly spiced carrot cake and peanut butter frosting.
Now, how to make carrot cake in the microwave…
This wholesome cake rivals the best unhealthy vegan treats. My microwave carrot cake bowl is the right combination of dense, moist cake and earthy flavors. A secret ingredient replaces the oil and butter cakes normally call for.
Vegan and free of added sugar, salt, oil, soy and gluten. Recipe includes peanut butter. If you can’t have peanut butter, replace it with your favorite nut/seed butter.
Reasons to love this recipe: incredibly moist, no baking, minimal equipment needed, low fat
Serves 1 as meal, 2 for dessert
- ½ c rolled oats
- ½ c white beans
- 1 medium carrot, roughly chopped
- 4 medjool dates, soaked and pitted
- 1 banana, divided
- 4 tbsp water, divided
- 1 tsp cinnamon
- 1 tsp ginger
- 1/8 tsp cardamom
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/8 tsp black pepper
- 1/8 tsp turmeric
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp vinegar
- 1 tbsp peanut butter
- Add the rolled oats to a food processor. Blend until they’re broken up, though they don’t have to be finely ground.
- Add the beans, carrot, dates, 2 tablespoons of water and half of the banana to the food processor. Process the mixture until it’s smooth, 2-4 minutes. There may still be small bits of oats. You want to avoid large pieces of oats, banana or carrot.
- Add the spices, baking powder, baking soda and vinegar to the food processor. Blend to distribute the spices throughout the batter
- Transfer the batter to a large, single-serve microwavable bowl. Be sure to allow 1-2 inches of room for expanding and rising.
- Microwave the cake for 4 minutes on high. If the middle still seems a bit raw, add time in 30-second increments. Cook up to 5 minutes.
- For the frosting, combine the nut butter, the other half of the banana and the remaining 2 tablespoons of water in the food processor. Blend until smooth.
- When the cake is done, top with the frosting and allow to cool for 10 minutes before enjoying.
I hope you’ve enjoyed my best recipe for microwave carrot cake. If you like this recipe, please share it on Facebook or Pinterest so others can enjoy this recipe too.