Cakes, Mug Cakes & Meals

2-Minute Microwave Carrot Cake Bowl

4.43 from 14 votes
My easy Microwave Carrot Cake Bowl recipe yields a soft, fluffy Carrot Cake, spiced with cinnamon and vanilla, made in minutes in one bowl!
A soft, fluffy Carrot Cake, spiced with cinnamon and vanilla, topped with creamy tangy frosting and aromatic toasted nuts, made fast in one bowl!

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: If you want a delicious carrot cake in minutes, look no further than my moist and flavorful Microwave Carrot Cake Bowl recipe. You only need a handful of ingredients, a few minutes, and one bowl to make an incredible dessert.

When you want a delectable treat in minutes, you can always make one of my mug cake recipes but have you tried my Cake Bowls? You can make one big bowl of cake in minutes including a Microwave Banana Cake Bowl, Microwave Red Velvet Cake Bowl, and especially the Microwave Chocolate Lava Cake Bowl Recipe For Two. Since it’s springtime, I had to bring you a Carrot Cake Bowl! I’ve created the perfect warm and fluffy dessert with my 2-Minute Microwave Carrot Cake Bowl recipe. Just as the same suggests, this Carrot Cake can be made all in a bowl, takes a whopping 2 minutes in the microwave, and doesn’t contain any eggs. 

My Microwave Carrot Cake recipe is sweet and tangy heaven paired with my Homemade Cream Cheese Frosting. It’s simple to make as a snack or a quick dessert for a party so give it a go! Now if you’re looking for a whole Carrot Cake do not miss my Best-Ever Carrot Cake recipe

Soft moist carrot cake in a bowl topped with cream cheese frosting and toasted nuts.

Table Of Contents

What Is A Microwave Carrot Cake Bowl?

Carrot Cake is a dessert typically composed of flour, carrots, spices, sugar, eggs, raisins, chopped nuts, and vanilla extract. A popular pairing with this decadent dessert is cream cheese frosting. While the origin of Carrot Cake is disputed, it’s generally known to originate from England, Switzerland, or Denmark.

There are several variations of Carrot Cake such as carrot mug cake, layered cakes, sheet cakes, cupcakes, muffins, and more. However, in this recipe, we are making a single cake omitting the eggs and using a microwave! It’s essentially a simplified version that’s faster to prepare and bake, but it tastes just as delicious or even better.

Try out another one of my microwave carrot cakes: 3-Layer Carrot Cake Made in the Microwave!

Why Add Carrots To Cakes?

Carrots are the shining star of any Carrot Cake. After all – it’s in the name! But, there’s a reason why carrots have been incorporated into cakes. 

Carrots add a ton of moisture, texture, and sweetness to your cake batter. It also balances out the tangy cream cheese frosting without being too overpoweringly sweet. Fun fact: Back in World War II, when there were sugar rations, carrots were used to sweeten cakes.

Tools You Need To Make A Carrot Cake:

Ingredients To Make A Carrot Cake

For The Carrot Cake:

  • Butter: Butter creates a light and tender texture in your moist Carrot Cake. Because butter contains around 80% milk fat and 20% water which will evaporate during baking to make cakes rise. Comparatively, oil is 100% fat so usually leads to a denser result.
  • All-purpose flour: All-purpose flour is the base of this cake and its 9-11% protein is perfect for binding ingredients together and yielding a soft instead of chewy cake.
  • Dark brown sugar: Dark brown sugar not only creates a deeper, caramel-like flavor and color to your cake, but also adds moisture.  If it’s hard to find, use my How to Make Brown Sugar recipe to make it at home. 
  • Baking powder: Baking powder gets activated by liquid to help your cake rise.
  • Cinnamon: Highly aromatic, sweet, and warm, it’s perfect for a spiced cake.
  • Whole milk: I like to use full-fat milk in my recipes for its rich flavor and creamy consistency. 
  • Carrot: Use fresh, finely grated or shredded carrots.
  • Vanilla extract: Vanilla extract adds flavor and sweetness to your cake. Make Homemade Vanilla Extract from scratch!

Ingredients for a carrot cake bowl

For The Cream Cheese Frosting:

  • Cream cheese: Use softened, full-fat, brick-style cream cheese for the best result. Make my How to Make Cream Cheese Recipe so you never will run out! Spreadable cream cheese from a tub is ok but the frosting tends to be softer. 
  • Butter: Soften your butter properly for easier creaming: when you push the butter and it makes an indent, but your finger doesn’t easily squish right through. Over-softened butter can’t retain air so well hence will lead to a runny frosting. 
  • Powdered Sugar: Powdered sugar will cream well with your wet ingredients. Try making your own Powdered Sugar!
  • Vanilla extract: A touch will bring out warm vanilla flavors!

How To Make A Microwave Carrot Cake Bowl

Make The Carrot Cake:

  1. Place the butter in a soup bowl and microwave until melted.
  2. To the bowl, add the flour, brown sugar, baking powder, and cinnamon. Stir with a fork.
  3. Whisk in the milk, grated carrot, and vanilla extract. Stir until combined and smooth.
  4. Microwave on high, then in intervals. Check for doneness in between until it’s cooked through. Let cool and make the frosting.

Make The Cream Cheese Frosting:

  1. First off, using an electric hand mixer, cream the cream cheese and butter together on high speed until light and fluffy. This aerates the batter and builds a steady structure to hold sugar. Otherwise, the frosting will turn out thin and runny. 
  2. Secondly, gradually add the powdered sugar a little at a time until combined. Lastly, add the vanilla extract.
  3. Lastly, top the cake with the frosting and enjoy!

Making a carrot cake by adding dry ingredients into melted butter, then stirring in vanilla, milk and carrots until smooth.

Gluten-Free Carrot Cake

For those of you who need or prefer a gluten-free version of my Carrot Cake, substitute Gluten-Free All-Purpose Flour Blend, almond flour, oat flour or coconut flour for all-purpose flour. If you want an added baking challenge, try my Gluten Free Flour recipes! 

Check out my ‘Guide to the Best Gluten-Free Flours’ for more information. You can also try out my Gluten-Free Carrot Cake Cupcakes with no refined sugars.

Can I Make Microwave Carrot Cake Ahead Of Time?

One of the best parts about this recipe is that you can easily make it ahead of time. Make the cake up to 8 hours before and leave it in the refrigerator. When you’re ready to bake it off, pop it in the microwave and let cool before frosting.

How To Store Microwave Carrot Cake

  • Room temperature & fridge: You can store leftover Microwave Carrot Cake in an airtight container at room temperature for up to 1 day. In the meanwhile, keep any leftover cream cheese frosting in an airtight container in the refrigerator for up to 7 days.
  • Freezer: You can also freeze your carrot cake if you wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. For the icing, you can either freeze the cake with the frosting or frost it after thawing.

FAQs

How many watts should my microwave be?

I cooked this cake in a 1200-watt microwave. However, every microwave is different, your cake may take more or less time, so watch for doneness.

How do I know if my microwave cake is done?

To check if your Microwave Carrot Cake is done, you can insert a toothpick or skewer into the center of the cake. If it comes out clean, then it’s done. You can also lightly touch the surface of your cake, and if there’s a slight spring, then it’s ready.

Can I microwave this cake in a plastic container?

I recommend using a microwave-safe ceramic or glass bowl for this recipe because it’ll provide a sturdy base for you to bake your cake. However, if you have microwave-safe plastic containers on hand, you can use that as well.

Note: Please do not cover your cake with plastic wrap or lids as they are not microwave-safe and are not necessary to cook your cake.

Why is my carrot cake dry? How can I avoid a dry carrot cake?

A good thick batter and monitored baking can contribute to a moist carrot cake.

  • A good thick batter: Make sure your batter is not dry in the first place. Flours in different places absorb liquid differently. Note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency as the recipe. 
  • Monitored baking: Make sure to cook your Microwave Carrot Cake in intervals. If you cook it all in one go, you’re likely to end up with a dry cake. If your microwave is on the stronger side, you can add more carrots or milk to add more moisture.

A thick batter before microwaving and a perfectly soft moist cake after cooking.

What should I do if I don’t have an electric hand mixer?

Though using an electric hand mixer will make your job a lot easier, there’s nothing a little elbow grease can’t fix. You can use a whisk to combine your ingredients.

Gemma’s Pro Chef Tips:

  • If you want to make a single serving, halve the recipe and cook it in a microwave-safe mug. Feel free to also check out my 1-Minute Microwave Mug Cakes post! You can find more recipe instructions for a carrot cake mug cake recipe. 
  • If you like raisins, walnuts, or pecans in your carrot cake, you can add 2 tablespoons to the batter.
  • You can top your Carrot Cake off with a dollop of whipped cream if you prefer.

A spoonful of delicious carrot cake from the bowl, paired with tangy creamy cream cheese frosting and crunchy toasted walnuts and pecans.

  • Add some nutmeg to your cinnamon to create a deeper spiced flavor!
  • It’s optional, but you can sprinkle in a pinch of salt to your cake batter to balance out the rest of your ingredients.
  • Be sure to use very finely grated carrots or they will remain crunchy.
  • A little freshly grated ginger (about ½ teaspoon) is an excellent addition to this cake.
  • I cooked this cake in a 1200-watt microwave.  Every microwave is different, hence your cake may take more or less time, depending on your microwave oven.
  • This cake can be mixed up and put in the fridge for up to 8 hours before microwaving if you are getting them ready in advance.

Incredibly moist dessert in a bowl with one bite taken and enjoyed.

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

Watch The Recipe Video!

2-Minute Microwave Carrot Cake Bowl

4.43 from 14 votes
My easy Microwave Carrot Cake Bowl recipe yields a soft, fluffy Carrot Cake, spiced with cinnamon and vanilla, made in minutes in one bowl!
Author: Gemma Stafford
Servings: 2 servings
Prep Time 5 minutes
Cook Time 3 minutes
My easy Microwave Carrot Cake Bowl recipe yields a soft, fluffy Carrot Cake, spiced with cinnamon and vanilla, made in minutes in one bowl!
Author: Gemma Stafford
Servings: 2 servings

Ingredients

For The Carrot Cake

  • 3 tablespoons (1½ oz/42 g) butter
  • ½ cup (2½ oz/71 g) all-purpose flour
  • cup (2 oz/57 g) dark brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • cup (2½ fl oz/75 ml) whole milk
  • ¼ cup (¾ oz/21 g) finely grated carrot
  • ½ teaspoon vanilla extract

For The Cream Cheese Frosting

Instructions

Make The Carrot Cake

  • Place the butter in a medium 2-cup (16 fl oz/450 ml) capacity soup bowl and microwave for 15 seconds, or until melted.
  • To the bowl, add the flour, brown sugar, baking powder and cinnamon and stir with a fork.
  • Next whisk in the milk, grated carrot and vanilla and stir until combined and smooth.
  • 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.

Make The Cream Cheese Frosting

  • Using an electric hand mixer, cream the cream cheese and butter together on high speed for 2 minutes, until light and fluffy.
  • Gradually add the powdered sugar a little at a time until combined. Lastly add in the vanilla extract.
  • 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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suyana
suyana
11 months ago

Very good but the frosting recipe is ridiculously out of proportion, I had about three times what was needed

Jill
Jill
1 year ago

I made this with Almond flour and what a mess! After after2 mins it was still raw 5 mins and the fat all came to the top and the rest is underdone. I will have another try with all-purpose flour next time

Suzette
Suzette
1 year ago

Can this be baked in the oven instead? I don’t own or ever use a microwave.

Cherielyn Pascual
Cherielyn Pascual
1 year ago

is there any other way to bake?i dont have microwave. thank you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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