Carrot Mug Cake

Name: Carrot Mug Cake
Prep time: 5 min
Yield: 1
Ingredients: 90 g mixes for mug cake - carrot cake; 80 ml water; 140 g light curd cheese; 10 g vanilla protein powder; vanilla stevia drops; Vilgain peanut butter delight

Romana Henželova

5 min.

Comments

How about a hot breakfast that's ready in 10 minutes and packed with protein? We're talking about mug cake. There are thousands of ways to make this, but we dare say this specialty ala carrot cake is one of the best! Perfectly moist and extra simple to prepare. So let's do it! 🧁

Shop ingredients

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£89.99

Flavour Drops – 50 ml – natural sweetener from stevia without calories, colours and artificial flavours, does not raise blood sugar

£6.69

Nutrition (1 serving) 1 mug cake

577 kcal
45 g carbohydrates
20 g fats
52 g protein

Per 1 portion

Mug cCake:

90 g mixes for mug cake - carrot cake
80 ml water

Cream:

140 g light curd cheese
10 g vanilla protein powder
vanilla stevia drops

Final Touch:

Vilgain peanut butter delight

Instructions

Mix the mug cake mix with water in a bowl and let it sit for a minute. Place in a microwavable mug and bake for 2,5 minutes.
Turn the cake out onto a plate and cut into three pieces.
For the cream, mix the cottage cheese with stevia drops and protein, spoon some of the mug cake through the cream, and top with the crumbled dough.
Drizzle with your favorite nut butter and enjoy!