Air Fryer Carrot Cake is a modern British recipe for a classic carrot cake that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Carrot Cake.
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This time I’m making carrot cake in my air fryer, after the success of making air-fryer brownies. As I like some alternating textures in my carrot cake, I’m adding a handful of currants and 4 tbsp finely-chopped nuts to the batter. You can, of course simply omit these and you will have the classic version.
Ingredients:
225g (1/2 lb) Self Raising Flour
150ml (3/5 cup) Extra Virgin Olive Oil
150g (3/4 cup) Brown Sugar
3 tbsp Caster Sugar/Granulated Sugar
2 Large Carrots, scraped and finely-grated
2 Large Eggs
handful of currants
4 tbsp walnuts or pecan nuts, finely chopped
2 tbsp Semi Skimmed Milk
1 tsp Mixed Spice (pumpkin pie spice)
1 tsp Cinnamon
1 tsp Ground Ginger
¼ tsp Nutmeg
Combine the flour, grated carrot, currants and nuts (if using), all seasoning, and sugars into a bowl and mix with a fork. Form a well in the centre and crack in your eggs and the oil. Mix well with a hand mixer then gradually add in the milk, making certain that the batter is not too thick.
Pour the resultant batter into a silicone mould that fits in your air fryer. Transfer to the air fryer then cook for 15 minutes at 180°C (360F). After this time, reduce the temperature to 170°C (340F) and cook for a further 25 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Transfer to a wire rack to cool. In the meantime, prepare the cream cheese icing (frosting). Cream together the butter and icing sugar in a bowl until pale and creamy. Add the remaining ingredients and mix until well combined.
Once the cake has cooled, use a bread knife to cut off the top of the cake so it’s level. Spoon over the icing (frosting) then use a palette knife or the back of a spoon to level the icing over the top of the cake.
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