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Servings: 8
Calories: 492kcal
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 9x5-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
Here are a few tips I've picked up from making Air Fryer Carrot Cake more than once.
- 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:
Nutrition
Calories: 492kcal | Carbohydrates: 66g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 323mg | Potassium: 243mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4363IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg
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