White Chocolate Protein Carrot Mug Cake
You could bake a full carrot cake. Measure out a mountain of flour, sugar, oil, and hope. Wait an hour. Do dishes. And feel unwell with the sugar spike and crash.
Or… you could make this White Chocolate Protein Carrot Mug Cake. It takes less than 5 minutes, has no added sugar, and still tastes like spring in a mug. Sweet, spiced, a little gooey, and just the right amount of indulgent—thanks to our GOOD GOOD Choco White, which melts like a dream and contains zero added sugar.
This recipe is single-serve, high protein, low sugar, no added sugar, gluten-free (when using certified GF oat flour), and microwave-friendly in under 5 minutes.
Ingredients
- 2 tablespoons oat flour
- 2 tablespoons vanilla protein powder
- ½ teaspoon baking powder
- Dash of cinnamon, nutmeg, and salt
- 1 egg
- 1 tablespoon Greek yogurt
- 1 tablespoon GOOD GOOD Choco White
- ¼ cup grated carrots
- 1 tablespoon crushed walnuts
Directions
- In a microwave-safe mug, mix the oat flour, protein powder, baking powder, cinnamon, nutmeg, and salt.
- Add the egg, Greek yogurt, grated carrots, walnuts, and Choco White. Stir until well combined.
- Microwave on 50% power for 2 minutes, or until the center is just set.
- Optional: top with extra GOOD GOOD Choco White and walnuts while warm.
Tips
- Microwaving at half power helps prevent dryness or overcooking.
- Use certified gluten-free oat flour and protein powder if needed.
- Swap in plant-based yogurt and protein to make it dairy-free.
- Grate the carrots finely for the best texture.
This mug cake delivers the comfort of classic carrot cake with better-for-you ingredients and none of the sugar overload. Perfect for Easter—or any time you want a quick dessert that feels like a treat without throwing off your day.
