Microwave carrot cake from the cup

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3.3 8
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 175 g Carrots
  • 75 g Pecan kernels
  • 4 TABLESPOONS Oil
  • 2 TABLESPOONS Milk
  • 1 package Vanillin sugar
  • 100 g demerara sugar
  • 150 g Flour
  • 1 coated Tsp Baking Powder
  • 7-10 Tbsp Salt
  • 1/2 TEASPOON cinnamon powder + something to sprinkle
  • 100 g Whipped cream
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Peel, clean and finely grate the carrots. Chop the pecans finely. Mix oil, milk, vanillin sugar and sugar. Mix flour, baking powder, salt and cinnamon and stir into the oil-sugar mixture. Fold in carrots and pecans, up to 1 heaped tablespoon.

  2. 2

    Spread the dough into greased and floured cups and cook in the microwave at 800 watts for 2 1/2 - 3 minutes, cup by cup. Take out the cake and let it cool down. Whip cream until stiff and put 1 blob on each cake.

  3. 3

    Sprinkle with remaining nuts and some cinnamon.

Nutrition Facts

KCAL
540 kcal
CARBS
57 g
FATS
32 g
PROTEINS
7 g