Hopping Carrot Mug Cake | Eat For Life By Marsha

Ingredients

• 1 large egg
• 1 tablespoon can coconut milk or milk of your choice
• 1 tablespoon superseed seed butter
• 1/3 cup blanched almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 3 tablespoons finely grated carrots packed
• Optional toppings: 1/3 cup vegan white chocolate chips
• Optional toppings: 1/3 cup Coconut whipped cream
• Optional toppings: sprinkles