Ingredients
Method
1.Whisk flour, sugar, oil, carrot, spice and egg in a 1½ cup microwave-safe mug (see tips).
2.Microwave on medium heat (50%) for 1½ minutes, or until cake is cooked when a skewer inserted at centrec omes out clean. Stand for 5 minutes.
3.Serve topped with ice-cream, pecans and caramel sauce.
Ensure you use a microwave-safe mug. We used 1½-cup capacity, straight-sided mugs that were 9cm high and 8cm (top measurement) in diameter. We also used an 800-watt microwave on Medium (50%) power. Cooking times may vary. Don’t be tempted to keep cooking longer than specified, as cakes will continue to cook while standing.
Note
