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Quick Air Fryer Carrot Cake

A moist and flavorful carrot cake made quickly in an air fryer, perfect for impromptu gatherings or cozy evenings at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional
  • 1/4 tsp ground ginger optional
  • 1/4 tsp salt
Wet Ingredients
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
Main Ingredients
  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts or pecans optional
  • 1/4 cup raisins or shredded coconut optional
Frosting (Optional)
  • 4 oz cream cheese, softened optional
  • 1/4 cup unsalted butter, softened optional
  • 1 1/2 cups powdered sugar optional
  • 1/2 tsp vanilla extract optional
  • 1-2 tbsp milk or cream optional

Method
 

Preparation
  1. Prepare the Pan: Grease and flour a 6-7 inch round baking pan that fits in your air fryer.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  3. Whisk Wet Ingredients: In a large mixing bowl, blend the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. Mix Batters: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Take care not to overmix.
  5. Fold in Add-Ins: Delicately fold in the grated carrots, and include nuts and raisins/coconut if desired.
  6. Pour & Air Fry: Transfer the batter into the prepared pan. If recommended, preheat your air fryer to 320°F (160°C). Cook for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Frosting
  1. Make Frosting (Optional): In one bowl, beat together the cream cheese and butter until smooth. Slowly add powdered sugar, then vanilla. If necessary, incorporate milk or cream to achieve the desired consistency.
  2. Frost & Serve: Once the cake is cool, generously frost with cream cheese frosting.

Notes

For the ultimate treat, serve slices of your carrot cake with whipped cream or vanilla ice cream. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week if frosted. Unfrosted slices can be frozen for up to 3 months.