Ingredients
1 large egg
1/4 cup full-fat cottage cheese, drained
3 tbsp finely grated carrot, lightly patted dry
2 tbsp all-purpose flour
1 tbsp brown sugar or maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of nutmeg
1/4 tsp baking powder
Optional: 1 tbsp chopped walnuts or raisins
Cream Cheese Frosting:
1 tbsp cream cheese, softened
1 tsp powdered sugar or maple syrup
A few drops of milk, if needed
Instructions
- In a small bowl, stir together cream cheese and powdered sugar (or maple syrup) until smooth. Add a drop of milk if needed to thin. Set aside.
- In another bowl, whisk egg and drained cottage cheese until smooth.
- Stir in grated carrot, flour, sweetener, spices, and baking powder. Fold in nuts or raisins if using.
- Lightly grease a 300–350 ml (10–12 oz) microwave-safe mug and pour in the batter.
- Microwave on high for 1 minute 45 seconds to 2 minutes, until puffed and a toothpick comes out clean.
- Cool 2–3 minutes, then top with prepared frosting and enjoy warm.
Notes
- Drain cottage cheese well for the best texture.
- Swap carrots for zucchini or apple for a different twist.
- Greek yogurt or ricotta can replace cottage cheese.
- Bake in a 350°F (175°C) oven for 15–18 minutes if preferred.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake
- Calories: 230
- Sugar: 10g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 115mg
