0 servings
What you need
2 tbsp plain greek yogurt
2 tbsp unsalted butter
1 tsp baking powder
4 tbsp milk
2 oz cream cheese
⅓ cup powdered sugar
2 ½ tsp vanilla extract
2 tbsp granulated sugar
1 tsp ground cinnamon
2 tbsp vegetable oil
2 tbsp brown sugar
½ cup all purpose flour
1 pinch salt
½ cup baby carrots
Instructions
1 Preheat oven to 350°F and lightly grease a large oven-safe ramekin. 2 In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt. 3 Add the oil, Greek yogurt, milk, and vanilla extract. Stir until just combined. 4 Fold in the grated carrots. 5 Pour batter into the prepared ramekin. 6 Bake for 22–28 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs. 7 Allow the cake to cool for 15–20 minutes before frosting. 8 To make the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. 9 Spread frosting over the cooled mug cake and enjoy.View original recipe
