AIR FRYER CARROT CAKE
This simple Air Fryer Carrot Cake is ideal for birthday celebrations, after-dinner desserts, or any other special event! This sweet carrot cake’s amazing splice combination makes it the ideal dessert for carrot cake enthusiasts.
It’s Time
- Five minutes for preparation
- Cooking Time: 30 minutes
- 35 minutes in total.
Ingredients
- One cup of all-purpose flour
- One teaspoon of baking soda
- One teaspoon of ground cinnamon
- Half a teaspoon of nutmeg, ground
- Half a cup of canola or vegetable oil
- Half a cup of orange juice
- Half a cup of sugar
- Half a cup of brown sugar
- One teaspoon of vanilla
- Two huge eggs
- 1 ½ cups shredded and peeled carrots
- ½ cups chopped walnuts or pecans, ¼ cup of shredded coconut, or raisins are optional.
Directions
- Mix the dry ingredients (flour, baking soda, cinnamon, and nutmeg) in a medium-sized bowl and put aside.
- Beat the eggs, brown sugar, sugar, and a teaspoon of vanilla essence in a large mixing dish. After combining, gradually add the dry ingredients until thoroughly blended, followed by the oil and orange juice. To ensure that all of the ingredients are combined, scrape down the sides of the bowl. On medium speed, mix until the batter is smooth.
- Add chopped walnuts and optionally shredded coconut, and stir in the shredded carrot. Keep stirring until everything is thoroughly mixed.
- Line the bottom of an 8-inch round cake pan with a circle of parchment paper to prepare it. Next, lightly grease or spray the pan’s sides. Fill a cake pan that has been lined or lightly oiled with the carrot cake batter.
- Put the cake pan in the basket of the air fryer and cook it for 20 minutes at 320 degrees Fahrenheit. After covering the cake with foil, air fried it for ten more minutes, or until a toothpick inserted in the center of the cake comes out clean.
Quantity Per Serving
- 191 kcal 41g of carbohydrates 3g of protein 1g of fat 1g Po of saturated fat