Carrot Cake Mug Cake

Carrot Cake Mug Cake (Serves 1)

Calories 334

P - 20g, C - 41g, F - 7g


15g coconut flour

80g banana, mashed

18g medjool dates, diced

30g carrot, grated

1/4 tsp baking powder

63g liquid egg whites

2g chocolate & cinnamon scroll dust (this can be purchased from the preferred supplier page)

15mls almond milk

Top with:

10g Macro Mike original PB (this can be purchased from the preferred supplier page)

4g pumpkin seeds

30g greek yoghurt


1. In a small ceramic bowl place the coconut flour, banana, dates, egg whites, half of the grated carrot, baking powder, scroll dust and almond milk and stir until combined.

2. Place into the microwave for 60 secs on high. Check the cake and if not cooked place back into the microwave for a further 30-40 secs.

3. Once cooked, cut around the around the edges of the cake, turn it upside down onto a plate and shake it to free it from the bottom of the ceramic bowl.

4. Prepare the PB as per the jar instructions.

6. Top with remaining carrot, yoghurt, pumpkin seeds and drizzle with the peanut butter.


Merri's Nutrition & Fitness

Hi there! My name is Merri Van Lierop and I am a qualified personal trainer, group fitness instructor, diet and nutrition coach and busy Mum creating wholesome and delicious recipes. I have created Merri’s Nutrition and Fitness as a platform where everyone can be educated on what is the correct way to eat a nutritious and balanced diet while reaching and maintaining their health and fitness goals. 

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