Description
Indulge in a delicious and moist Air Fryer Carrot Cake that’s perfect for a small gathering or a cozy night in. This easy-to-follow recipe yields a delightful dessert that will impress your taste buds.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/4 cups finely grated carrots
- 1/4 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Air Fryer: Preheat your air fryer to 320°F (160°C).
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a separate large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Add oil and vanilla extract, mix until combined.
- Add Carrots and Pineapple: Fold in grated carrots and crushed pineapple. Gradually stir in dry ingredients. Fold in nuts if using.
- Bake: Pour batter into a greased 6-inch round cake pan. Air fry for 35–40 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting if desired.
Notes
- You can top the cake with cream cheese frosting once cooled.
- To make it dairy-free, use a plant-based oil and skip any dairy-based toppings.
- A 6-inch cake pan works well for most air fryer baskets; adjust if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
