This single serve carrot cake is the perfect solution when you're craving something sweet but don't want to bake a full cake. Made with fresh grated carrot, banana, cinnamon and nutmeg, this small batch carrot banana cake recipe is quick to whip up in just one bowl. This protein carrot cake makes a great small batch protein dessert or breakfast meal prep for busy mornings.
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Why you'll love this recipe
Quick and easy. This single serve carrot cake comes together in one bowl for minimal mess (win!!) and maximum convenience.
Perfect portion. No need to worry about leftovers; this small batch carrot cake recipe is the ideal size for one. Or you can mix-and-match each small batch with different flavours for your week-long breakfast meal prep.
Protein boost. The carrot cake with protein powder helps increase your protein intake, while satisfying your sweet tooth.
Ingredients
Flour. Forms the base of the single serve carrot cake. I also use protein powder to increase the protein, but you can substitute with more flour if you don't want a protein powder carrot cake.
I recommend a vegan protein powder in a neutral, vanilla, cinnamon or caramel flavour as it acts the most similar to flour in baked goods like this small batch carrot cake.
Milk. Adds moisture to the batter. You may need to adjust the milk depending on your type of protein powder.
Brown sugar. Sweetens the cake and adds a touch of caramel-like flavour; can be replaced with coconut sugar or a sugar substitute.
Banana and grated carrot. Adds natural sweetness to the banana carrot cake. I recommend using a very ripe banana as it's easier to mash and will sweeten the small batch carrot cake more.
Egg. Helps bind the ingredients together; a flax or chia egg can be used for a vegan alternative.
Nutmeg & Cinnamon. The classic carrot cake flavours. You can adjust them based on your preferences.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
- Mix Ingredients
In a small mixing bowl, add all ingredients and mash/stir until well combined. mash the banana until smooth. Add the grated carrot, egg, milk, and brown sugar, stirring until all ingredients are well combined (don't overmix)
- Prepare the baking dish
Grease a small baking dish or oven-safe mug with a little butter or oil, then pour the batter in, leveling the top with a spoon. I used a meal prep container with 2 compartments and greased one of the compartments for the single serve carrot cake.
- Bake
Place the dish in a preheated oven at 180°C (350°F) and bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
- Serve
Allow the cake to cool slightly before enjoying. Serve the single serve carrot cake with yoghurt and some fresh fruit.
Top Tip
Use Ripe Bananas. Because there's minimal added sugar in this single serve carrot cake recipe, I recommend using a very ripe banana (the browner the better) as it will add natural sweetness.
Meal prep and leftovers
Meal prepping single serve carrot cake is a great way to have a quick, homemade treat ready when cravings strike, or served with some yoghurt and fresh fruit for a breakfast meal prep.
You can make the carrot cake batter and cook ahead of time, OR you can just make the batter and pop it in the oven when you're ready for the single serve carrot cake.
Storing
Store the baked carrot cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days to keep it fresh. I store mine in a compartmentalised container alongside yoghurt and fruit so it's ready to eat for a breakfast meal prep.
Reheating
You can reheat or eat this small batch carrot cake cold. If reheating, I suggest warming in the microwave for about 30 seconds.
Freezing
You can freeze the baked carrot banana cake for up to 6 months (depending on how you freeze it). Simply wrap it in plastic wrap (make sure there's no gaps) and place it in a freezer-safe container. Defrost at room temperature or in the microwave. I have a post about different ways to freeze baked oats, which can be used to help you decide how you want to freeze banana carrot cake.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, single serve carrot cake can be frozen! Simply wrap it tightly in plastic wrap and place it in a freezer-safe container. You can freeze it for up to 6 months. To enjoy, defrost at room temperature or in the microwave for a quick treat or breakfast meal prep.
Single serve carrot cake pairs wonderfully with a dollop of Greek yogurt, a drizzle of maple syrup, or even some cream cheese frosting for an indulgent touch. You can also add chopped nuts or a sprinkle of cinnamon for extra flavour and texture.
Other carrot-cake inspired recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Single Serve Carrot Cake
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Ingredients
- ½ banana, very ripe
- 60 g (½ cup) flour
- 60 ml (¼ cup) milk, see Note 1
- 30 g (2 tbsp) protein powder, see Note 2
- 8 g (2 tsp) brown sugar,
- 1 egg, subs Note 3
- 25 g (¼ cup) grated carrot
- 4 g (1 tsp) cinnamon
- 2 g (½ tsp) nutmeg
Instructions
- In a small bowl, mash the banana and stir in the grated carrot, egg, milk, and brown sugar. Combine all ingredients until well mixed, but don’t overmix.
- Grease a small baking dish or oven-safe mug with butter or oil, then pour in the batter, smoothing the top. I used a meal prep container with two compartments and greased one for the cake.
- Place the dish in a preheated oven at 180°C (350°F) and bake for 15-20 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
- Let the cake cool slightly before enjoying. Pair it with yoghurt and fresh fruit. See post for more tips and tricks on meal prepping.
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