2-Minute Microwave Carrot Cake Bowl
Shaziya
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.
Prep Time 5 minutes mins
Cook Time 3 minutes mins
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
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.
Keyword easy carrot cake, microwave baking, microwave carrot cake, quick dessert, single-serve cake