Paleo Carrot Cake in a Cup

What? A cake in a cup? Yesss! It’s your own personal carrot cake, moist, flavorful, and loaded with delicious nutrition for breakfast, snack, or dessert. Easy to make, just stir together the ingredients, put in a cup, and bake! You don’t need a topping, but if you want one I suggest Instant Coconut Whipped Cream. Today I used Paleo Cream Cheese Topping, which is coming soon in my new book on Paleo Breakfasts!

This recipe is designed to give you a choice on sweetness level, and to help you kick the sugar habit if you want. Everyone’s taste buds are different so I’ve defined 3 sweetness level. When your body is healthy and highly attuned to real food, you don’t need much sweetener. Please send me your comments below.

Some people will want to nuke this and eat it in 2 minutes. That’s ok, however microwaving food isn’t Paleo – I think we can all agree on that. Aside from that, numerous studies show that microwaving destroys about 90% of the nutrients in food. View this report, and here’s another. Microwaving works by heating the water in the fibers of the food, which alters the enzymes and micro-nutrients. I believe that healthy nutrition is one of the big reasons we eat in the first place. I gave my microwave away a few years ago, when I noticed microwaved food has less flavor, and my health has been steadily improving since then. I just don’t see the point of eating food that’s lower in flavor and nutritional value. When you can taste a clear difference, you’ll appreciate the slow-cooking method. Makes ONE cake in a 12-ounce cup.

Paleo Carrot Cake in a Cup



  • 2/3 cup almond meal or flour
  • 1/8 teaspoon baking soda
  • Pinch unprocessed salt
  • 1 large egg
  • 3 tablespoons unsweetened coconut milk, almond milk, or filtered water
  • 1 tablespoon coconut oil, melted, or olive oil
  • Dash vanilla
  • 1/4 teaspoon ground cinnamon
  • 1 grated carrot, or about 1/2 cup
  • 2 tablespoons chopped nuts
  • Sweeten to taste: Level 1: 1/2 tablespoon, Level 2: 1 tablespoon, Level 3: 1 1/2 tablespoons sweetener. I used Just Like Sugar Table Top natural chicory root sweetener (not Baking). Or use your favorite sweetener.


  1. Turn on your oven to 350 degrees. In a small bowl, stir together all the ingredients: almond meal, baking soda, salt, egg, oil, vanilla, cinnamon, carrot, and nuts.
  2. Taste the batter and sweeten to your taste.
  3. Spoon the batter into your favorite 12 ounce coffee cup, or cereal bowl, or ramekin. Bake 22 to 28 minutes, until a toothpick comes out clean. Enjoy!

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