Description
This Air Fryer Carrot Cake is a moist and flavorful dessert made quickly and easily using an air fryer. Packed with grated carrots, warm spices, and a creamy cream cheese frosting, it offers the perfect sweet treat while maintaining a simple preparation and reduced cooking time. Ideal for carrot cake lovers looking for a fuss-free, small-batch option.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/4 cup chopped walnuts or pecans (optional)
Frosting
- 4 ounces (115g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg (if using), and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract together until the mixture is smooth and cohesive.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently to combine. Fold in the grated carrots and, if using, the chopped walnuts or pecans to create a thick batter.
- Preheat the Air Fryer: Preheat your air fryer to 320°F (160°C) for about 3 to 5 minutes to ensure even cooking of the cake.
- Prepare Cake Pan: Grease a 6-inch cake pan thoroughly or line it with parchment paper to prevent sticking. Pour the carrot cake batter into the pan and smooth the surface with a spatula.
- Air Fry the Cake: Place the cake pan inside the preheated air fryer and cook at 320°F (160°C) for 25 to 30 minutes. After cooking, insert a toothpick into the center of the cake to check for doneness—if it comes out clean, the cake is ready. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is light, fluffy, and well combined.
- Frost and Serve: Once the carrot cake has cooled completely, evenly spread the cream cheese frosting over the top. Optionally, decorate with additional chopped nuts or a light dusting of cinnamon before serving.
Notes
- Ensure the cake is completely cool before frosting to prevent melting of the cream cheese frosting.
- You can substitute walnuts with pecans or leave nuts out entirely for a nut-free cake.
- Adjust the sweetness of the frosting by adding more or less powdered sugar to taste.
- This recipe works best with a 6-inch cake pan to fit inside most air fryer baskets.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
