Air fryer recipe · Desserts & Bakes
Carrot Cake
A moist spiced cake packed with grated carrot.
- 30 minTotal time
- 165°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 325kcal
- 4.6 gprotein
- 45.3 gcarbs
- 14.1 gfat
- 1.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- carrot1 cup grated
- flour1 cup
- sugar3/4 cup
- egg2
- oil1/3 cup
- cinnamon1 tsp
Method
Whisk the wet mix
Whisk the eggs, sugar and oil together until the sugar dissolves and the mix turns pale and smooth. Beating well here dissolves the sugar, so the finished cake has an even, fine crumb rather than a grainy one.
Fold in the dry mix
Fold in the flour and cinnamon just until no dry streaks remain, then stir through the grated carrot. Folding gently keeps the batter light, and the carrot adds moisture that keeps the cake soft for days.
Fill the tin
Pour the batter into a greased tin and smooth the top level with a spoon. An even surface bakes into a flat, tidy cake that cooks through at the same rate across the whole tin.
Bake
Bake at 165C for 30 min until the top is springy and a skewer poked into the centre comes out clean. Let it cool in the tin for ten minutes so the crumb firms up before you turn it out.
