Five-Minute Carrot Cake

1/4 cup spelt flour (or white flour, or Arrowhead Mills gf)

1/2 tsp cinnamon

1/8 tsp pumpkin pie spice (optional)

1/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/2 “egg” of choice (I used 1/2 tsp ener-g, but 2 tsp flaxmeal would also work. If you must, you can omit completely. It just won’t rise as well.)

1.5 tablespoons xylitol or brown sugar (coconut or white sugar will also work)

1 packet NuNaturals stevia (or 1 more tablespoon sugar or xylitol)

1/3 cup canned carrots, drained (or steamed carrots, peeled) (for a variation, sub with 1/4c pureed pumpkin) (60g)

1 tablespoon milk of choice

1 tablespoon oil or more milk of choice

1/4 tsp pure vanilla extract

In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves 1-2.