Carrot Mug Cake with Cream Cheese Topping

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.