You can (and you should) cook your carrot cake in the air fryer - here's the recipe
This classic carrot cake is super-speedy because it’s made in an aifryer - perfect when you want a small, quick bake. If your airfryer can’t take two cake tins, you can bake the cake in one deep 15cm tin for 35min or until cooked through, then split the sponge to fill it.
It doesn't get much better than a carrot cake with a cream cheese frosting and we've completely turned it on its head and cooked the entire thing in an air fryer. Yep - we aren't over using our air fryer yet, and cooking it in the device keeps it incredibly moist AND super speedy to make.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
377
Ingredients
100 ml oil, plus extra to grease
125 g dark brown soft sugar
2 medium eggs
Finely grated zest 1/2 orange, plus 1tbsp
1 1/2 tsp. mixed spice
125 g self-raising flour
1/2 tsp. bicarbonate of soda
100 g coarsely grated carrot
50 g raisins
40 g chopped mixed nuts, optional
For the cream cheese icing
100 g icing sugar sifted
75 g full-fat cream cheese, we used Philadelphia
25 g unsalted butter, softened
Finely grated zest of 1/2 orange
15 g chopped mixed nuts, optional
Directions
Step 1Preheat airfryer to 150°C. Lightly grease and line the base of two 15cm round sandwich cake tins with baking parchment.
Step 2For the cake, whisk oil, sugar, eggs, orange zest, juice and mixed spice in a large bowl until combined. Sift over flour and bicarbonate of soda and mix until smooth. Stir in the carrots, raisins and chopped nuts, if using, until combined.
Step 3Divide the mixture evenly between the two tins, smoothing to level. Bake for 20min or until a skewer inserted into the centre comes out clean (if your airfryer has shelves, you may need to swop the cakes around on the shelves halfway through the cooking time so that both cook evenly). Leave to cool in tin for 10min, then lift on to a wire rack and leave to cool completely.
Step 4To make the cream cheese icing, beat icing sugar, cream cheese, butter and zest in a large bowl with a handheld electric whisk until smooth. Use half the icing to sandwich the cakes together and place cake on a cake stand/plate. Spread remaining icing over top of the cake and sprinkle with the nuts, if using. Serve in slices.
GH TIPS:
Cooking this cake in the air fryer keeps it incredibly moist and speedy, but you will need a silicone baking tray to bake the cake in it.
If you're a fan of this air fryer carrot cake, then we have more air fryer recipes for you to try. If you're yet to invest in an air fryer, then the GHI have done a round-up of the best ones to buy.
Monaz Dumasia is a food writer, stylist and recipe developer with years of experience in the industry. Having previously worked on the Good Housekeeping food team, Monaz now develops exciting and fun recipes from her home kitchen, and always knows how to create the perfect twist for some of the most iconic recipes.
When Monaz isn't cooking she's doing calligraphy, and thinking up loads more wild recipes ideas.
