For the batter
Flour 140 g
Sugar 120 g
Cinnamon 1/2 tsp
Nutmeg 1/4 tsp
Baking powder 1 pinch
Salt 1 pinch
Butter 120 g, melted
Milk 1 tbsp, whole
Eggs 2 large
Vanilla extract 1 tsp
Carrot 2 large, grated
For the topping
Cream cheese 175 g, softened
Sugar 80 g
White fondant icing 200 g
Natural food colouring orange and green
Pistachios 2 tbsp shelled, chopped
HOW TO MAKE THE CARROT MUG CAKES
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Combine the flour, sugar, cinnamon, nutmeg, baking powder, and salt in a mixing bowl. Stir well.
Add the melted butter, milk, eggs, and vanilla extract, beating well to combine, 2-3 minutes.
Fold in the grated carrots until thoroughly combined.
Divide the batter between four greased ovenproof mugs and place on a baking tray.
Bake for 18-22 minutes until risen and springy to the touch; a tester will come out clean from their centres.
Once all the mug cakes are cooked, set aside and prepare the topping.
HOW TO MAKE THE TOPPING
Beat together the cream cheese and icing sugar with a little hot water for 1 minute. Set aside.
Break a small piece off from the fondant and colour with dabs of green food colouring.
Knead well until evenly coloured.
Divide into four and shape into stalks with a tip of a sharp knife or a pastry scalpel.
Colour the large remaining piece of fondant with dabs of orange colouring.
Knead well until evenly coloured and smooth.
Divide into four pieces and shape into carrots.
Use a sharp knife to detail the carrot and then attach the stalks in place.
HOW TO GARNISH THE MUG CAKES
Spoon the cream cheese icing on top of the mug cakes.
Garnish with chopped pistachios and the fondant carrots.