This 2-Minute Microwave Carrot Cake Bowl is your golden ticket to a warm, spiced dessert in record time. With just 5 minutes of prep and 3 minutes in the microwave, you’ll savor a moist, tender cake packed with sweet carrots and cozy cinnamon.
The soft crumb melts in your mouth, while a hint of nutmeg adds depth to every bite. Perfect for those moments when you need a little indulgence without the fuss.
Topped with a creamy drizzle or a sprinkle of nuts, this single-serving treat is as versatile as it is delicious. The aroma of freshly baked spices will fill your kitchen, making it feel like you’ve spent hours baking.
Whether it’s a quick snack or a comforting dessert, this carrot cake bowl delivers big flavors and textures in under 10 minutes. It’s proof that great things really do come in small packages!
Ingredients for 2-Minute Microwave Carrot Cake Bowl
- For The Carrot Cake:
- 3 tablespoons (1½ oz/42 g) butter (melted)
- ½ cup (2½ oz/71 g) all-purpose flour
- ⅓ cup (2 oz/57 g) dark brown sugar (packed)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅓ cup (2½ fl oz/75 ml) whole milk (or substitute with almond milk)
- ¼ cup (¾ oz/21 g) finely grated carrot
- ½ teaspoon vanilla extract
- For The Cream Cheese Frosting:
- ½ cup (4 oz/115 g) cream cheese, softened
- 2 tablespoons (1 oz/28 g) butter, softened
- 1 ¼ cup (5 oz/142 g) powdered sugar
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Make The Carrot Cake:
- Place the butter in a medium 2-cup (16 fl oz/450 ml) capacity soup bowl and microwave for 15 seconds, or until melted.
- To the bowl, add the flour, brown sugar, baking powder, and cinnamon. Stir with a fork until combined.
- Whisk in the milk, grated carrot, and vanilla extract. Stir until the batter is smooth and fully mixed.
- Microwave on high for 2 minutes, then check for doneness. If needed, microwave in 15-20 second intervals until the top springs back when pressed. Let cool for 15 minutes.
- Make The Cream Cheese Frosting:
- Using an electric hand mixer, cream the softened cream cheese and butter together on high speed for 2 minutes, until light and fluffy.
- Gradually add the powdered sugar, a little at a time, until fully combined. Mix in the vanilla extract.
- Assemble:
- Top the cooled carrot cake with the cream cheese frosting. Enjoy immediately! Store leftovers covered at room temperature for up to 1 day. Any leftover frosting can be refrigerated for up to 7 days.
Quick & Easy Frosting Swaps
If you’re short on time or ingredients, try these simple frosting alternatives. A dollop of whipped cream or a drizzle of honey can be just as delicious. For a tangy twist, mix Greek yogurt with a touch of maple syrup. These swaps keep the cake light and satisfying!
Perfect Pairings for Your Carrot Cake
Serve your carrot cake bowl with a warm cup of chai tea or a glass of cold milk for a cozy treat. For a refreshing contrast, add a side of fresh fruit like sliced strawberries or orange segments. These pairings elevate your dessert into a mini indulgence!
Storage Tips for Freshness
Store any leftover cake covered at room temperature for up to 1 day. If you’ve made extra frosting, keep it in an airtight container in the fridge for up to 7 days. To reheat, microwave the cake for 10-15 seconds to restore its soft, warm texture.
Time-Saving Hacks for Busy Bakers
Pre-grate your carrots and store them in the fridge for up to 3 days to save prep time. Use a small whisk or fork to mix the batter quickly and evenly. If you’re in a rush, skip the frosting and sprinkle the cake with a dusting of powdered sugar instead.
Customize Your Carrot Cake
Add a handful of chopped walnuts or raisins to the batter for extra texture and flavor. For a tropical twist, mix in shredded coconut or a pinch of nutmeg. These small tweaks make the recipe uniquely yours while keeping it simple and quick!
2-Minute Microwave Carrot Cake Bowl
Ingredients
For The Carrot Cake
- 3 tablespoons butter 1½ oz/42 g
- ½ cup all-purpose flour 2½ oz/71 g
- ⅓ cup dark brown sugar 2 oz/57 g
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅓ cup whole milk 2½ fl oz/75 ml
- ¼ cup finely grated carrot ¾ oz/21 g
- ½ teaspoon vanilla extract
For The Cream Cheese Frosting
- ½ cup cream cheese 4oz/115g, softened
- 2 tablespoons butter 1 oz/28 g, softened
- 1 ¼ cup powdered sugar 5oz/142g
- ¼ teaspoon vanilla extract
Instructions
- Place the butter in a medium 2-cup (16 fl oz/450 ml) capacity soup bowl and microwave for 15 seconds, or until melted.
- To the bowl, add the flour, brown sugar, baking powder and cinnamon and stir with a fork.
- Next whisk in the milk, grated carrot and vanilla and stir until combined and smooth.
- Microwave on high for 2 minutes, then 15-20 seconds at a time, checking for doneness in between, until cooked through (the top will spring back if pressed when it’s done). Let cool for 15 minutes and make the frosting.
- Using an electric hand mixer, cream the cream cheese and butter together on high speed for 2 minutes, until light and fluffy.
- Gradually add the powdered sugar a little at a time until combined. Lastly add in the vanilla extract.
- Top the cake with the frosting and enjoy!!! Store leftovers covered at room temperature for up to 1 day. Any leftover cream cheese frosting will keep in the fridge for up to 7 days.