Carrot Cake Mug Cake

Lightly grease a microwave-safe mug using coconut oil or cooking spray.
Add the grated carrots, tahini, applesauce, maple syrup, and vanilla extract directly into a lightly greased microwave-safe mug. Stir until smooth and well combined.
2 tablespoons finely grated carrots, 2 tablespoons runny tahini paste, 2 tablespoons unsweetened apple sauce, 1 tablespoon pure maple syrup, ¼ teaspoon pure vanilla extract
Add the almond flour, shredded coconut (if using), baking powder, cinnamon, ginger, nutmeg, and sea salt to the mug. Stir until the batter is fully combined, then gently fold in the raisins.
¼ cup fine blanched almond flour, 2 teaspoons unsweetened shredded coconut, ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon fine sea salt, 1 tablespoon golden raisins
Microwave the batter on high for 1 to 2 minutes, depending on your microwave. Start with 1 minute and if needed, increase by 10 second increments. The cake is ready when it looks set but still slightly moist on top.
In a small bowl, whisk together tahini, maple syrup, plant-based milk, and a pinch of sea salt until smooth and creamy. Drizzle over the warm mug cake just before serving.
2 teaspoons drippy tahini paste, 2 teaspoons pure maple syrup, 1 teaspoon plant-based milk, pinch of fine sea salt
Let the cake cool for 1-2 minutes before digging in—it might be hot at the bottom of the mug!