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Air-fryer carrot cake

Air-fryer carrot cake on a cake stand

Air-fryer carrot cake

Name: Air-fryer carrot cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 150ml vegetable oil plus extra for the tin; 175g self-raising flour; ½tsp ground cinnamon; nutmeg for grating; 200g light brown soft sugar; 1 tsp vanilla extract; 2 eggs; 100g pecans roughly chopped; 150g carrots (around 2), grated; 50g raisins; 50g butter softened; 150g icing sugar sifted; 50g soft cheese

Samuel Goldsmith

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Serves 8

Easy

Prep: 25 mins

Cook: 25 mins - 45 mins

plus cooling

A star rating of 4.2 out of 5.10 ratingsRate

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Make a classic carrot cake with the help of your trusty air fryer. Top with soft cheese icing and crushed pecans, then kick back and enjoy with a cup of tea

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150ml vegetable oil

plus extra for the tin
175g self-raising flour
½tsp ground cinnamon
nutmeg

for grating
200g light brown soft sugar
1 tsp vanilla extract
2 eggs
100g pecans

roughly chopped
150g carrots

(around 2), grated
50g raisins

For the icing

50g butter

softened
150g icing sugar

sifted
50g soft cheese

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Nutrition: Per serving

kcal593
fat34g
saturates6g
carbs66g
sugars49g
fibre2g
protein5g
salt0.4g

Method

step 1

First, make the icing. Combine the butter and icing sugar in a bowl and beat together until smooth. Beat in half the soft cheese. Once fully combined, beat in the remaining half. Set aside in the fridge.
step 2

Heat the air-fryer to 160C. Oil and line a 20cm cake tin or 1 litre loaf tin – you need to choose a cake tin that fits in your air-fryer.
step 3

Tip the flour, cinnamon, a good grating of nutmeg and sugar into a bowl and mix to combine. Break up any clumps of sugar with your fingers. Set aside. Combine the oil, vanilla and eggs in another bowl or jug, then mix into the dry ingredients. Fold in most of the chopped pecans (reserving some to decorate with later), the carrots and raisins, then pour into your prepared cake tin. Bake in the air-fryer for 25-45 mins depending on which cake tin you’ve used (25 mins for the round cake tin), checking after 15 mins. If the top begins to brown too much, cover the cake with foil.
step 4

To check the cake is ready, insert a skewer into the centre – it should come out clean. If not, cook for another few minutes and check again. Leave to cool for 15 mins, then remove from the tin and leave to cool completely on a wire rack for around 45 mins. Spread the icing over the top, grate over a little more nutmeg, if you like, and decorate with the remaining pecans.

Recipe tip

If you want to make muffins out of the batter instead of a whole cake, you’ll need to air-fry for 10-15 mins at 160C.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 4.2 out of 5.10 ratings

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