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This easy Air Fryer Carrot Cake is perfect for after-dinner dessert, birthday parties, or any other special occasion! The wonderful spice blend is this sweet carrot cake make this the perfect dessert for carrot cake lovers.
Why You’ll Love This Air Fryer Carrot Cake Recipe
This classic carrot cake recipe makes a flavorful and moist cake, in just 25 minutes in the air fryer. You can have delicious carrot cake in no time, without heating up the kitchen!
Ingredients:
- All Purpose Flour
- Baking Soda
- Ground Cinnamon
- Nutmeg
- Granulated Sugar
- Brown Sugar
- Vanilla
- Eggs
- Vegetable or Canola Oil
- Orange Juice-I use Simply Orange Juice
- Medium Carrots-about 2-3 carrots make enough grated carrots for this recipe
- Chopped Pecans or Walnuts– you can omit nuts in carrot cake
- Tub of cream cheese or homemade frosting
Optional:
- Shredded Coconut
- Raisins
Frosting Ingredients:
This amazing cake is a delicious cake without frosting. But to make your carrot cake perfect, frost with this delicious cream cheese frosting:
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Cream Cheese, room temperature
- 3 cups Powdered Sugar
- 2 tsp Lemon Juice
In a medium mixing bowl, beat together the butter and cream cheese, until smooth and creamy. Gradually add in the powdered sugar and lemon juice until well combined. If frosting is too thick, slowly add in a tablespoon of milk, one at a time, until frosting reaches desired thickness.
How to Make Carrot Cake in the Air Fryer
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In a medium sized bowl, combine the dry ingredients of flour, baking soda, cinnamon, and nutmeg, then set aside.
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In a large mixing bowl, whisk or beat together the sugar, brown sugar, eggs, and teaspoon vanilla extract. Once combined, add the oil and orange juice, then slowly add in the dry mixture, until well combined. Scrape the sides of the bowl to make sure all ingredients are incorporated, then mix on medium speed until you have a smooth batter.
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Fold in the shredded carrot, and if using, add walnuts or optional shredded coconut. Continue to stir until all ingredients are well combined.
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Prepare an 8 inch round cake pan, by lining the bottom of the pan with a circle of parchment paper. Then lightly spray, grease, or butter the sides of the pan.
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Pour the carrot cake batter into lightly greased or lined cake pan, like this 8 inch pan.
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Set your Air Fryer oven to 320ºF and air fry for 20 minutes. Cover the cake with foil, and then continue to air fry for an additional 10 minutes, until a toothpick comes out clean when inserted into the center of the cake.
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Allow the prepared cake to cool on a wire rack completely before frosting cake with cream cheese frosting.
FAQs:
You can add a little sprinkle of orange zest to the batter or on top of the cake for a more citrusy, summery flavor. For a spicier, autumnal flavor, you can add 1-2 teaspoons pumpkin pie spice to the batter!
Use an airtight container to store the carrot cake for two days. You can also freeze the cake for up to six months and pull it out whenever you’re craving some carrot cake!
Absolutely! Many carrot cake recipes call for raisins, so you can add them if you like!
MORE AIR FRYER DESSERT RECIPES:
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Air Fryer Carrot Cake
Equipment
- 1 Air Fryer
- 1 8 Inch Cake Pan
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamong
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil, or canola oil
- 1/4 cup orange juice
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups carrots, peeled and grated
Optional: 1/2 cups chopped pecans or walnuts, 1/4 cup shredded coconut or raisins
Instructions
- In a medium sized bowl, combine the dry ingredients of flour, baking soda, cinnamon, and nutmeg, then set aside.
- In a large mixing bowl, beat together the sugar, brown sugar, eggs, and teaspoon vanilla extract. Once combined, add the oil and orange juice, then slowly add in the dry mixture, until well combined. Scrape the sides of the bowl to make sure all ingredients are incorporated. Mix on medium speed until you have a smooth batter.
- Stir in the shredded carrot, and if using, add optional shredded coconut and chopped walnuts. Continue to stir until all ingredients are well combined.
- Prepare an 8 inch round cake pan, by lining the bottom of the pan with a circle of parchment paper. Then lightly spray or butter the sides of the pan. Pour the carrot cake batter into lightly greased or lined cake pan.
- Place cake pan in air fryer basket and air fry at 320ºF for 20 minutes. Cover the cake with foil, and then continue to air fry for an additional 10 minutes, until a toothpick comes out clean when inserted into the center of the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m new to baking in the air fryer. How do you get the finished cake out of the air fryer?
Hi Judy. I line the bottom of the pan with a cut out of parchment paper, and then spray the insides of the pan. The cake comes right out when you flip it over.
Thank you for sharing this recipe – the taste are texture were yummy perfect. Just one observation, I did the toothpick test and it came out clean but when I took the cake out of pan the bottom centre was a bit too moist – next time should I increase the temperature or cooking time? I used the 8inch cake pan inserted in the basket.
I would just increase the cooking time, but cover the cake with foil so it doesn’t burn on top. Depending on your air fryer wattage, that may fix the problem. Thanks for trying the recipe!