Recipes | Air Fryer Carrot Cake with Cream Cheese Frosting
Air Fryer Carrot Cake with Cream Cheese Frosting
You need to add this air-fryer carrot cake with cream cheese frosting to your weekend baking list. This is the perfect cold weather dessert! It is full of Ontario carrots, walnuts, raisins (optional), and spices and comes together so fast thanks to the air-fryer. It’s easy enough to make for a casual weekend treat and elegant enough to serve to guests for holiday entertaining without tying up your oven.
Ingredients
Servings
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp cinnamon
- 1/8 tsp allspice
- Pinch of salt
- ½ cup oil
- ¼ cup granulated sugar
- ½ tsp vanilla
- 2 eggs
- 1 cup grated carrot (about one large carrot)
- 2 tbsp chopped walnuts
- 2 tbsp raisins (optional)
Cream Cheese Frosting:
- 4oz cream cheese
- 2 tbsp butter
- 1 tsp vanilla
- 1 cup icing sugar
Instructions
Step 1
Line the bottom of two 6-inch round cake pans with parchment paper. grease the sides of the pans with oil.Step 2
Combine the flour, baking powder, cinnamon, allspice, and salt in a small bowl. Mix with a fork to combine.Step 3
Mix the oil and sugar with a fork or whisk in another larger bowl. Add the vanilla. Mix. Add the eggs one at a time, whisking in between additions. Add the dry ingredients and mix. You may need to switch to a spoon as the batter gets thicker. Add the carrots, walnuts, and raisins if using. Mix to combine.Step 4
Pour the batter evenly between the two pans. It will be thick.Step 5
Preheat the air-fryer to 162°C/350°F. Bake the cakes one at a time for ~15 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely. If you don’t have an air-fryer, you can bake this in the oven at 350°F for 20-25 minutes or until a toothpick inserted comes out clean.Step 6
While the cakes are baking, prepare the cream cheese frosting. Add the butter and cream cheese to a bowl. Using an electric hand mixer, beat until they are combined and there are no lumps. Add the vanilla and the icing sugar. With the mixer on low speed, mix until combined and smooth.
Recipe by our RD partner Christina Iaboni