Air Fryer Carrot Cake
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What I love about this Air Fryer Carrot Cake is how it takes all the best parts of the classic and makes it weeknight-easy in a loaf pan. The crumb is tender and moist with shredded carrots, crunchy walnuts, and warm cozy spices. It’s topped with silky cream cheese frosting and fresh orange zest that makes every slice taste like a real occasion.
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I make this for Easter, spring brunches, and potlucks because it’s a show-stopping dessert that always gets compliments. The air fryer bakes it faster than the oven, and it’s easy to prep ahead so it’s ready when guests arrive. Leftovers keep in the fridge for 3–4 days wrapped tightly, or freeze for up to 2 months and frost fresh after thawing.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Carrot Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let’s dive in and make sure your homemade carrot cake turns out perfectly moist, spiced just right, and totally irresistible every single time!
Line and Prep Your Pan
Start by lining a 9×5-inch loaf pan with parchment paper so the cake releases cleanly after baking. Let the parchment hang over the sides a little so you can lift the whole loaf out easily once it’s cooled.
Mix Your Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until everything’s evenly distributed. Getting the dry ingredients combined first means your spices won’t end up concentrated in one spot. I love using a balloon whisk to blend dry ingredients, so every spice is evenly distributed for consistently delicious results.
Whisk the Wet Ingredients
Using room-temperature eggs and yogurt helps the batter come together smoothly without lumps. In a medium bowl, whisk the eggs with vegetable oil, brown sugar, yogurt, vanilla extract, and shredded carrots until the mixture is silky and fully combined, creating a perfectly smooth base for your cake.
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AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
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Combine the Batter
Pour the wet mixture into the dry ingredients and gently whisk until just combined to form the carrot cake batter, taking care not to overwork it, which can develop too much gluten and make the cake tough.
Then, gently fold in the chopped walnuts or pecans with a spatula, aiming for a semi-thick batter, which is exactly the texture you want. I love using my wide silicone spatula for this step because it lets me gently fold in the walnuts without overmixing, keeping the batter perfectly light and fluffy every time.
Air Fry the Cake
Pour the batter into the prepared loaf pan and place it in the air fryer basket. Bake at 350°F (180°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean. If your air fryer runs hot, start checking at the 25-minute mark. I use this instant-read thermometer to make sure my loaf is perfectly baked and perfectly moist every time.
Cool Completely
Let the cake cool completely in the pan on a wire rack before removing it. Skipping this step is tempting, but it’ll cause the loaf to fall apart when you try to lift it. A wire cooling rack like this one keeps my loaf intact and makes lifting it a breeze.
Make the Frosting and Frost the Cake
Beat together the softened cream cheese, butter, confectioners’ sugar, orange zest, and a pinch of salt on medium speed using a hand mixer until smooth and fluffy. This hand mixer whips cream cheese, butter, and sugar until perfectly smooth and fluffy, making every frosting effortless and bakery-quality. Once the cake is fully cooled, spread the frosting evenly across the top, slice, and enjoy!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil
- 2 large eggs at room temperature
- 1 cup brown sugar
- ⅓ cup yogurt at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups peeled and shredded carrots
- ¾ cup chopped walnuts or pecans
Cinnamon Cream Cheese Frosting
- ½ cup cream cheese softened to room temperature
- 2 tablespoons unsalted butter softened to room temperature
- 1 cup confectioners’ sugar
- 1 tablespoon orange zest
- 1 pinch salt
Instructions
- Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- In a separate medium bowl, whisk together vegetable oil, eggs, brown sugar, yogurt, vanilla extract, and shredded carrots until well mixed.½ cup vegetable oil, 2 large eggs, 1 cup brown sugar, ⅓ cup yogurt, 1 teaspoon pure vanilla extract, 1 ½ cups peeled and shredded carrots
- Pour the wet ingredients into the bowl of dry ingredients and gently whisk until just combined. Fold in the chopped walnuts or pecans. The batter will be semi-thick.¾ cup chopped walnuts or pecans
- Pour the batter into the prepared loaf pan and bake in the air fryer at 350°F (180°C) for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool completely in the pan on a wire rack before removing it.
- In a bowl, beat together cream cheese, unsalted butter, confectioners’ sugar, orange zest, and a pinch of salt using a hand mixer until smooth.½ cup cream cheese, 2 tablespoons unsalted butter, 1 cup confectioners’ sugar, 1 tablespoon orange zest, 1 pinch salt
- Once the cake is fully cooled, spread the frosting evenly on top. Slice and enjoy!
Notes
- Use room temperature ingredients: Cold eggs or yogurt can cause the batter to seize and mix unevenly, so take them out of the fridge at least 30 minutes before you start to ensure everything blends smoothly.
- Shred carrots fresh: Pre-shredded carrots tend to be too dry and thick, so using freshly grated carrots on the fine side of a box grater helps keep the loaf moist and tender throughout.
- Don’t overmix the batter: Once the wet and dry ingredients are combined, whisk just until incorporated. Overmixing develops gluten, which can make the loaf tough and dense.
- Check your air fryer early: Air fryers vary quite a bit in how they run, so start checking with a toothpick at the 25-minute mark. Mostly clean with a few moist crumbs means it’s done.
- Cool completely before frosting: Air fryers can cook differently, so start checking with a toothpick at the 25-minute mark. If it comes out mostly clean with a few moist crumbs, it’s done.
- Freeze before frosting for best results:
If you plan to freeze the carrot cake, let the unfrosted loaf cool completely, then wrap it tightly in plastic wrap and foil before freezing. For the best texture and flavor, thaw it first and frost just before serving.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Because the frosting contains cream cheese, leftover carrot cake should be stored in the fridge. Wrap the loaf tightly in plastic wrap or foil, or place individual slices in an airtight container, and it will keep for 3–4 days. Before serving, let slices sit at room temperature for 15–20 minutes so the frosting softens and the crumb loosens.
To freeze, skip the frosting and wrap the cooled loaf tightly in plastic wrap, then in heavy-duty foil, and place it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature, then frost fresh before serving.
What to Serve With Air Fryer Carrot Cake
It’s already a solid dessert on its own, but pairs really well with a scoop of vanilla ice cream or a dollop of whipped cream alongside it. The cold creaminess against the warm spiced crumb is a combination that works every time. A drizzle of caramel sauce over the frosting is another great move if you want to take it a step further.
For a brunch spread, it fits perfectly alongside fresh fruit, yogurt parfaits, or a savory egg dish. The orange zest in the frosting gives it a bright, citrusy flavor that pairs well with lighter sides like fruit or a simple green salad.
More Easy Recipes for You to Try at Home
If you love this one, here are some of my other favorite easy air fryer recipes.
