AIR FRYER CARROT CAKE

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🧁 Air Fryer Carrot Cake Recipe

🔹 Prep Time: 15 minutes

🔹 Cook Time: 25–30 minutes

🔹 Servings: 6–8

🔹 Air Fryer Temp: 320°F (160°C)

🥕 Ingredients

For the Carrot Cake:

  • 1 cup (125g) all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • Pinch of salt

  • 2 eggs

  • 1/2 cup (100g) granulated sugar

  • 1/4 cup (50g) brown sugar (light or dark)

  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)

  • 1 tsp vanilla extract

  • 1 cup (100g) grated carrots (freshly grated, not pre-shredded)

  • 1/4 cup (30g) chopped walnuts or pecans (optional)

  • 1/4 cup (30g) raisins (optional)

For the Cream Cheese Frosting:

  • 4 oz (113g) cream cheese, softened

  • 2 tbsp (30g) unsalted butter, softened

  • 1/2 cup (60g) powdered sugar

  • 1/2 tsp vanilla extract

🥣 Instructions

1. Prepare the Cake Batter

  1. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

  2. In a separate larger bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.

  3. Fold in the dry ingredients until just combined.

  4. Stir in the grated carrots, and optionally, nuts and raisins.

2. Prepare the Cake Pan

  • Use a 6-inch round cake pan (or any pan that fits your air fryer). Line the bottom with parchment paper and lightly grease the sides.

3. Air Fry the Cake

  1. Preheat your air fryer to 320°F (160°C) for 3 minutes.

  2. Pour the batter into the prepared pan and smooth the top.

  3. Place the cake pan into the air fryer basket.

  4. Cook at 320°F (160°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  5. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Cream Cheese Frosting

  • Beat the cream cheese and butter together until smooth and fluffy.

  • Add powdered sugar and vanilla, and beat until creamy.

5. Frost the Cake

  • Once the cake is completely cooled, spread the cream cheese frosting on top.

  • Garnish with extra nuts or a light dusting of cinnamon if desired.

✅ Tips

  • Don’t overmix the batter.

  • You can make it in ramekins for mini cakes — reduce cook time to ~15 minutes.

  • Store in the fridge for up to 4 days (frosted), or freeze unfrosted slices for up to 2 months.

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