Carrot Cake Mug Cake with Frosting

📝 Ingredients

• 1 small carrot (about 70 g)
• 60 g plain flour
• 1 egg
• 40 ml semi-skimmed milk
• 25 g brown sugar
• 1 tbsp sunflower oil
• 1 tsp baking powder + 1 pinch of salt
• 1 tsp ground cinnamon
• 20 g raisins
• 60 g plain full-fat cream cheese + 2 tsp honey (for the frosting)

🍴 Utensils

• 2 large microwave-safe mugs
• Bowl
• Fork
• Fine grater
• Teaspoon

📖 Steps

1. Soak the raisins for 5 min in a little hot water so they plump up, then drain. Peel the carrot and grate it very finely: large pieces would stay raw in the microwave. Squeeze it in your hands to remove some of the water.
2. In the bowl, whisk the egg, milk, oil and brown sugar with a fork for 30 s, until the mixture is smooth and slightly frothy.
3. Add the flour, baking powder, cinnamon and salt, then mix just until no dry flour remains: if overworked, the batter makes a rubbery cake. Stir in the carrot and raisins.
4. Divide the batter between the 2 mugs (with no metallic decoration), scraping the bowl well. Don't fill them more than halfway: the batter doubles in volume as it cooks and would overflow.
5. Cook one mug at a time for 1 min 30 s at 800 W (1 min 15 s at 1,000 W). The cake is done when the top is dry and springs back under your finger; if it's still shiny in the centre, add 15 s. Overcooked, it becomes dry and tough.
6. Meanwhile, whisk the cream cheese with the honey until smooth and soft. Leave the cakes to cool for 3 to 5 min out of the microwave, otherwise the frosting would melt straight away.
7. Spread the frosting over each cake with the back of a teaspoon in a thick layer, and enjoy warm straight from the mug.