Carrot Cake Cottage Cheese Mug Cake with Cream Cheese Swirl – High-Protein, Cozy & Ready in Minutes

Why You’ll Love This Recipe

I love this recipe because it combines the nostalgic flavors of carrot cake with the convenience of a single-serve mug cake. The cottage cheese keeps it moist and adds extra protein, while the cinnamon and nutmeg bring that cozy spice. The cream cheese swirl makes it feel indulgent, almost like I’m eating a mini frosted carrot cake—but with none of the guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Mug Cake:

• ¼ cup cottage cheese (blended until smooth)

• 1 egg

• 2 tbsp grated carrot

• 1 tbsp maple syrup or honey (or sugar-free sweetener)

• ½ tsp vanilla extract

• 2 tbsp oat flour or almond flour

• ¼ tsp baking powder

• ½ tsp ground cinnamon

• Pinch of nutmeg and salt

• Optional: 1 tbsp chopped walnuts or raisins

For the Cream Cheese Swirl:

• 1 tbsp cream cheese, softened

• ½ tsp maple syrup or sweetener

• Dash of vanilla

Directions

1. Prep the Cream Cheese Swirl:
   In a small bowl, I mix the softened cream cheese with maple syrup (or sweetener) and vanilla until smooth. I set it aside.

2. Make the Mug Cake Batter:
   In a microwave-safe mug or ramekin, I whisk together the blended cottage cheese, egg, grated carrot, maple syrup, and vanilla extract. Then I stir in the oat (or almond) flour, baking powder, cinnamon, nutmeg, and salt until a thick batter forms. If I’m using walnuts or raisins, I fold them in now.

3. Swirl It In:
   I drop spoonfuls of the cream cheese mixture into the batter and gently swirl it with a toothpick or knife.

4. Cook:
   I microwave the mug cake on high for 60–90 seconds, checking at the 1-minute mark. It should be set on top but still soft in the center. (Cooking time varies by microwave.)

5. Cool and Enjoy:
   I let it cool for a minute before digging in—it’s delicious warm straight from the mug.

Servings and Timing

• Yield: 1 mug cake

• Prep Time: 5 minutes

• Cook Time: 1–2 minutes

• Total Time: 6–7 minutes

• Calories per serving: ~230 kcal

• Protein: 14g

• Fat: 9g

• Net Carbs: 15g

Variations

I like playing with this recipe depending on what I’m craving:

• Flour Options: Almond flour for a low-carb option, or oat flour for a heartier texture.

• Sweeteners: Maple syrup, honey, or sugar-free sweeteners all work well.

• Add-ins: Walnuts, raisins, or shredded coconut add texture and flavor.

• Extra Creamy: I sometimes add a spoonful of Greek yogurt to the batter for extra moisture.

• Toppings: A dollop of Greek yogurt or a drizzle of almond butter makes it even more satisfying.

Storage/Reheating

Since this is a single-serve recipe, I usually eat it fresh. But if I make two at once, I cover and refrigerate the extra mug cake for up to a day. To reheat, I microwave it for about 20–30 seconds until warm again.

FAQs

Can I bake this instead of microwaving?

Yes, I sometimes bake it in a 350°F (175°C) oven for about 15 minutes in a small ramekin for a slightly different texture.

Can I skip the cream cheese swirl?

Of course. The cake is delicious on its own, but I think the swirl makes it extra indulgent.

Can I make this dairy-free?

Yes, I use dairy-free cottage cheese and cream cheese alternatives, plus almond flour for a fully dairy-free version.

How fine should I grate the carrot?

I prefer finely grated carrot—it blends better into the batter and keeps the mug cake moist without big chunks.

Will this keep me full?

Definitely. With 14g of protein and a balance of healthy fats and carbs, it keeps me satisfied for hours.

Conclusion

This Carrot Cake Cottage Cheese Mug Cake with Cream Cheese Swirl is a cozy, high-protein treat that feels indulgent while still being healthy. I love how quick and versatile it is—perfect for when I want the comfort of carrot cake without spending hours baking. One mug, a few minutes, and I’ve got the perfect snack or dessert.

Carrot Cake Cottage Cheese Mug Cake with Cream Cheese Swirl – High-Protein, Cozy & Ready in Minutes

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• Author: Mia
• Total Time: 7 minutes
• Yield: 1 mug cake
• Diet: Gluten Free

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Description

A fluffy, high-protein carrot cake mug cake made with cottage cheese, warm spices, and a sweet cream cheese swirl. Ready in minutes for a healthy treat.

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Ingredients

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Instructions

Blend the Cottage Cheese:
In a small bowl or blender, blend the cottage cheese until completely smooth.

Make the Batter:
In a microwave-safe mug or ramekin, combine blended cottage cheese, egg, grated carrot, maple syrup, and vanilla. Mix well.
Add oat flour (or almond flour), baking powder, cinnamon, nutmeg, and salt. Stir until smooth. Fold in walnuts or raisins if using.

Add the Swirl:
In a separate bowl, mix cream cheese, maple syrup, and vanilla until creamy. Spoon small dollops over the top of the mug cake batter and gently swirl with a toothpick or knife.

Microwave:
Microwave on high for 1½ to 2 minutes, or until the center is just set. Do not overcook.

Cool & Serve:
Let cool for 1–2 minutes before enjoying. Top with extra cream cheese, nuts, or a sprinkle of cinnamon if desired.

Notes

Flour Options: Use oat flour for a fiber-rich version or almond flour for a low-carb alternative.

Sweetener Swaps: Adjust sweetness to taste—this recipe works well with stevia, monk fruit, or erythritol.

Baking Option: Bake in an oven-safe ramekin at 350°F (175°C) for 15–18 minutes if preferred.

Extra Moisture Tip: Add 1 tbsp unsweetened applesauce or Greek yogurt for extra moisture if desired.

• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Category: Breakfast, Snack, Dessert
• Method: Microwave, Mug Cake
• Cuisine: American