Carrot Cake Mug Cake - with PS Isolate

Carrot Cake Mug Cake - with PS Isolate

Traditional Carrot Cake recipe with a protein twist! Swap out the good ol' flour for our PS Isolate to make yourself a protein-packed dessert perfect for your after dinner cravings!



  • 1/4 Scoop Vanilla
  • 1/4 cup coconut flour
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 large egg
  • 1 tbsp butter (melted)
  • 2 tbsp carrots (shredded)
  • 1/4 tsp baking powder
  • 1/4 cup fat free milk

Topping Ingredients (optional):

  • 1 tbsp fat free cream cheese
  • 1 packet of Truvia or sugar substitute of choice
  • 1 tbsp chopped pecans
  • shredded carrots (sprinkle for decoration)


  1. In a small bowl (or straight inside the mug), combine all ingredients and stir until there are no lumps.
  2. Microwave for 1-1.5 minutes or until baked through.

*Note: to make a perfect moist MugCake, take out of microwave when it still has a "wet" look. Not runny just a tad wet. It will continue to cook after you remove from the microwave. This will prevent over cooking.

Topping Directions:

  1. In a separate bowl mix cream cheese and sugar substitute until smooth. (You may need to add a few drops of milk)
  2. Top cake with cream cheese frosting, chopped pecans, and shredded carrots.

Nutrition Facts (without topping):

Per serving: Calories: 319, Carbs: 19.6 g, Protein: 16.9 g, Fat:19 g, Fiber:6 g

Nutrition Facts (with topping):

Per serving: Calories: 434, Carbs: 22.6 g, Protein: 20.41 g, Fat:29 g, Fiber:7.5 g


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