Description
This Air Fryer Carrot Cake recipe is a delightful twist on a classic dessert, combining the flavors of moist carrot cake with the convenience of air frying. Topped with a creamy cream cheese frosting, this small-batch cake is perfect for a quick and easy treat.
Ingredients
Scale
Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup crushed pineapple (drained)
- 1/4 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your air fryer: Preheat the air fryer to 320°F (160°C) and prepare a 6-inch round cake pan.
- Mix dry ingredients: Combine flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Prepare wet ingredients: Beat eggs with oil and vanilla, then add carrots and pineapple.
- Combine and bake: Mix wet and dry ingredients, fold in nuts, pour into pan, air fry for 35–40 minutes.
- Frost the cake: Beat cream cheese and butter, add sugar and vanilla, then spread over cooled cake.
Notes
- This cake stays moist thanks to the pineapple and oil.
- You can also make it into cupcakes by adjusting the time to 12–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
