I am back at what I like making best — mug cakes! Super quick, super easy and super yummy cakes that anyone of any age and gender can make and enjoy when that crazy sugar carving hits in.

I am sharing the recipe of a mug carrot cake made in the microwave, which besides being easy and yummy, turned out to be moister than most mug cakes I have come across or made. I guess that’s because freshly grated carrot has a lot of moisture in it, which I didn’t squeeze out like I once read about doing in a regular carrot cake recipe. And I think also because the recipe required cooking for two full minutes in the microwave and I felt it would be too much, making the cake dry and tough, so I only cooked for one minute and 30 seconds.

And I added a twist at the end — a spoon of chocolate spread dropped at the centre before popping it in the microwave. This I did because I love everything chocolate and who makes or buys readymade frosting/topping for just one small mug cake — too expensive and too much of a hustle. So I added this thinking it would melt and spread on top and give a nice topping touch, but it disappeared in the middle of the batter and came out as melted chocolate lava when I dug into the mug cake. Pure heaven!

This mug cake as an absolute smashing hit, do try it.

Ingredients:

• 2 tablespoons oil

• 1 egg

• 1 tablespoon milk

• 1 teaspoon vanilla

• 3 tablespoons brown sugar

• 4 tablespoons all purpose flour

• 2 tablespoon grated carrot

• 1/4 teaspoon baking powder

• 1/4 teaspoon cinnamon

• Pinch of salt

• 1 tablespoon chocolate spread

Method

In a small bowl, add egg, milk and oil. Mix together with a fork then add the dry ingredients and mix again until there are no lumps. Now add vanilla essence and shredded carrot, combine lightly and transfer into a microwave proof mug and cook in the microwave for one minute 30 seconds. The timing depends upon your microwave and you can cook it for 10 to 20 seconds more if you find it a little undone.

This is so yummy and perfect for any after dinner sweet craving.

Published in Dawn, Young World, February 29th, 2020