Dessertsbiggerbolderbaking4.5
2-Minute Microwave Carrot Cake Bowl
My easy Microwave Carrot Cake Bowl recipe yields a soft, fluffy Carrot Cake, spiced with cinnamon and vanilla, made in minutes in one bowl!
👥 2 Servings⏱️ Prep & Cook: 8 min⏳ Prep: 5 min🔥 Cook: 3 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- whisk
📝 Preparation Steps
1
Make The Carrot Cake
2
Place the butter in a medium 2-cup (16 fl oz/450 ml) capacity soup bowl and microwave for ⏱️ 15 seconds, or until melted.
3
To the bowl, add the flour, brown sugar, baking powder and cinnamon and stir with a fork.
4
Next whisk in the milk, grated carrot and vanilla and stir until combined and smooth.
5
Microwave on high for ⏱️ 2 minutes, then ⏱️ 15-20 seconds at a time, checking for doneness in between, until cooked through (the top will spring back if pressed when it's done). Let cool for ⏱️ 15 minutes and make the frosting.
6
Make The Cream Cheese Frosting
7
Using an electric hand mixer, cream the cream cheese and butter together on high speed for ⏱️ 2 minutes, until light and fluffy.
8
Gradually add the powdered sugar a little at a time until combined. Lastly add in the vanilla extract.
9
Top the cake with the frosting and enjoy!!! Store leftovers covered at room temperature for up to 1 day. Any leftover cream cheese frosting will keep in the fridge for up to 7 days.
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