Coffee, Carrot and Pecan Cake in a mug

Serving: 1
Preparation: 5 minutes
Cooking: 1 minute

Served with whipped cream, Van Houtte® Vanilla Hazelnut coffee-flavoured cream and a dash of cinnamon, this mug recipe puts a new spin on traditional carrot cake. This perfectly creamy, easy-to-make dessert can be consumed with or without moderation.

Preparation

1
In a 250 ml (1 cup) mug, mix the flour, sugar, baking powder and spices. Add the carrots, coffee, oil and pecans.
2
Bake in the microwave for about 1 minute on high.
3
Meanwhile, beat the cream with the sugar and ground coffee until soft peaks form. Garnish the cake with a dollop of whipped cream and a pinch of cinnamon.

This luscious and creamy carrot cake with just the right amount of spice is bound to get some attention!
The ingredient that makes all the difference? Van Houtte® Vanilla Hazelnut flavoured coffee. Buy it online or in stores.

Ingredients Fermer

Ingredients

Coffee, Carrot and Pecan Cake

3 tbsp. flour
2 tbsp. sugar
1/2 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 tbsp. grated carrots
3 tbsp. brewed Van Houtte® Vanilla Hazelnut flavoured recyclable K-Cup® pod coffee*
1 tbsp. vegetable oil
1 tbsp. toasted chopped pecans

Coffee-infused cream

2 tbsp. 35% cream
1 tbsp. icing sugar
1 tbsp. ground coffee

Garnish

Ground cinnamon, to taste

*Can be replaced with ground coffee brewed in a traditional coffee maker.