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Cook A Tasty Carrot Cake In Your Air Fryer

The versatility of my air fryer continues to impress me. After the success of making some banana bread in it, I decided to test out our favourite carrot cake recipe.

For this recipe, you will either need an air fryer accessory cake tin or find a suitable oven-safe dish that will fit in your air fryer.

Side Note: I have recently updated this recipe to test it in a different air fryer. I originally cooked it in a Phillips air fryer, but have more recently cooked it in a Cosori air fryer. The difference between the two is it took about 15 minutes longer to cook in the Cosori – so always keep an eye on your cake as it cooks in an air fryer for the first time, they all cook at different rates depending on the model, size and type of baking tin you are using.

What You Need To Make Air Fryer Carrot Cake

For more consice instructions, or to print out this recipe please head to the recipe card at the bottom of the page.

  • 140g soft brown sugar
  • 2 eggs, beaten
  • 140g butter
  • 1 orange, zest & juice
  • 200g self-raising flour
  • 1tsp ground cinnamon
  • 175g grated carrot, (approx 2 medium carrots)
  • 60g sultanas
  • baking tin – I used a round 18.cm spring form tin (7cm depth)

Making It

The batter for the carrot cake is prepared in the same way as normal. In a bowl, cream together the butter and sugar before slowly adding in the beaten eggs.

Add the flour, a little bit at a time, mixing it as you go. Add the orange juice and zest, grated carrots and sultanas. Gently mix all the ingredients together.

Grease the baking tin (I used a round 18.cm spring form tin, 7cm depth) and pour the mixture in.

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Place the baking tin in the air fryer basket and cook for 30 – 45 minutes at 175°C. Remember to check on it at 30 minutes, if the outside is cooking too quickly cover the cake with some foil for the remaining cooking time – just make sure it is secured down so that it doesn’t fly up into the heating element.

Check and see if the cake has cooked – use a cocktail stick or metal skewer to poke in the middle. If it comes out wet then cook it for a little longer. Remember all air fryers cook at a different rate so keep an eye on it the first time you make it.

Remove the baking tin from the air fryer basket and allow to cool for 10 minutes before removing from the tin.

You can either serve the carrot cake as it is or ice it with some simple buttercream:

  • 130g butter
  • 270g icing sugar
  • 1 tsp lemon juice
  • Zest of 1 orange for garnish

Mix it all together (use an electric whisk if you have one) until fluffy. If the mixture is too dry add a teaspoon or two of warm water.

You can pretty much adapt any cake recipe to make in the air fryer, just remember to check if you need to reduce the volumes to fit. I usually cook my cakes at 175°C, and for this carrot cake, I left it to cook for 45 minutes. I had to cover the tin with some foil at 30 minutes to stop the outside from cooking to quickly.

I love that I can make a cake in the air fryer and not heat up the whole kitchen because I need the oven on. It’s so simple.

I hope you enjoyed this air fryer carrot cake recipe, let me know in the comments if you make it! If you love baking you might like to try my apple crumble in an air fryer or my air fryer bread recipe.

Air Fryer Carrot Cake

By Liana Green
Try this simple to make yet very tasty carrot cake cooked in an air fryer.
4.34 from 134 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Air Fryer Recipes
Cuisine British
Servings 8 Slices
Calories 348 kcal

Ingredients
  

  • 140 g soft brown sugar
  • 2 eggs beaten
  • 140 g butter
  • 1 orange zest & juice
  • 200 g self-raising flour
  • 1 tsp ground cinnamon
  • 175 g grated carrot (approx 2 medium carrots)
  • 60 g sultanas

Instructions
 

  • In a bowl, cream together the butter and sugar.
  • Slowly add the beaten eggs.
  • Fold in the flour, a little bit at a time, mixing it as you go. Add the orange juice and zest, grated carrots and sultanas. Gently mix all the ingredients together.
  • Grease the baking tin (I used a 18.5cm round tin, 7cm deep) and pour the mixture in.
  • Place baking tin in the air fryer basket and cook for 35-45 minutes at 175°C. Check on it at 30 minutes and see if the cake has cooked – use a cocktail stick or metal skewer to poke in the middle. If it comes out wet then cook it for a little longer. If the outside is cooking too quickly wrap some foil over the top of the cake. Make sure the foil is secured down so that it doesn't blow about.
  • Remove the baking tin from the air fryer basket and allow to cool for 10 minutes before removing from the tin.
  • Optionally ice with some buttercream (see notes).

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.

Notes

To make buttercream icing for this cake:
130g butter
270g icing sugar
1 tsp lemon juice
Zest of 1 orange for garnish
Mix it all together (use an electric whisk if you have one) until fluffy. If the mixture is too dry add a teaspoon or two of warm water.

Nutrition

Serving: 1Calories: 348kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 468mgFiber: 2gSugar: 26g
Like this recipe?Let us know how it was!
4.34 from 134 votes (134 ratings without comment)
Recipe Rating




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Alexis

Monday 15th of May 2023

I have made this twice and both times it has been great. I have an oven type airfyer. I put my square cake tin on the bottom for the first 20 mins then put it in the middle for another 10. all good.

Aybüke canan Yilmazkaya

Wednesday 21st of September 2022

Hi Liana I tried the recipe, I use onemoon air fryer, In this model, the cooking time at 170 degrees was 50 minutes. However, the top of the cake did not dry because I baked it with foil for the first 30 minutes. I added milk to it because there was no orange. The result is quite successful 👍🏻 Thank you

Sherri-Lynn Crosbie

Monday 24th of January 2022

Cooked it last night in a airfryer oven. Was quite liquidy in the centre after 30 minutes. So I cooked it for an additional 40 minutes. 20 of that with tin foil still on and 20 without. I also raised the temp to 185 for the last 40 minutes. Was real tasty. Could've cooked a bit longer but I didn't mind. It was still moist and the taste was delicious.

Jan Low

Monday 21st of June 2021

This is a lovely recipe - much nicer than others I have tried. However, the timings given did not work for me. I cooked it in an 8 inch pan at 175 with foil on for first 20 mins, and it took something like 50 mins altogether. It may be quicker overall to do it in 2 lots and sandwich together as another post suggests. Tasted great, either way.

Linda

Monday 10th of May 2021

I preheated the air fryer, split the mixture between two 8 inch cake tins and cooked on 170 for 20 mins came out perfect.Now going to put frosting in the middle of both cakes and on top.

Jan Low

Sunday 20th of June 2021

@Linda, I think you have this right, Linda - I have done it all in one 8 inch tin at 175 and it has had 35 mins so far and is still wet in the middle. I don't know if it makes any difference but I have also used the 'bake' setting on my Instant Vortex rather than 'air fry', which may be more gentle.