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Air Fryer Carrot Cake

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.

air fryer carrot cake

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. I use the baking tin from this set;

air fryer accessories

It really is a great set that has allowed me to make pizzas, quiches, kebabs – as well as fitting a lot more in my air fryer!

You might also like: UK Air Fryer Recipes

Carrot Cake in Air Fryer

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 175C, and for this carrot cake, I left it to cook for 30 minutes (I checked on it at 20 minutes to make sure it wasn’t overcooking).

Side Note: You can also cover the baking tin with some foil and poke some holes in it to prevent the top from burning or cooking too fast.

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.

Carrot Cake Air Fryer

carrot cake air fryer

Air Fryer Carrot Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat air fryer to 175C.
  2. In a bowl, cream together the butter and sugar.
  3. Slowly add the beaten eggs.
  4. 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.
  5. Grease the baking tin and pour the mixture in.
  6. Place baking tin in the air fryer basket and cook for 25-30 minutes. 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.
  7. Remove the baking tin from the air fryer basket and allow to cool for 10 minutes before removing from the tin.

Did you make this recipe?

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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.

Sue

Sunday 14th of June 2020

Same issue here! I cooked for a total of 45 mins but when ai tipped the cake out carefully after a few mins of cooling, at least 50% of the inside was completely uncooked. I’ve messily tipped it upside down and put it back in to cook for a further 15+ minutes. Fingers crossed!

Lisa

Sunday 7th of June 2020

Hi Liana, I’ve tried this carrot cake recipe a couple of times now and the bits of it I can eat are delicious. What I can’t work out is why it won’t cook properly. I am using a 7” / 18cm cake tin in a basket style air fryer. The first time I did as the recipe 160c for 30 mins and found it very raw inside, I cooked about 10 mins longer but the middle wouldn’t cook and the top was starting to go hard. I ate the cake round the edge that was cooked and as I say it was very yummy, but I had to bin the raw bit. I tried again yesterday and dropped the temp slightly to 155c and planned to cook a bit longer. I cooked it for an additional 25 mins and it still isn’t right. Very hard on outside and dense on inside. I really want this cake to work, please could you give me any suggestions to try. Thank you

Liana Green

Monday 8th of June 2020

Hi Lisa - sorry to hear the carrot cake didn't work for you - what air fryer do you have?

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