Air Fryer Carrot Cake
Try this simple to make yet very tasty carrot cake cooked in an air fryer.
Servings: 8 Slices
Calories: 348kcal
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).
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.
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: 1 | Calories: 348kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 468mg | Fiber: 2g | Sugar: 26g
