Air Fryer Carrot Cake
This layered air fryer carrot cake is full of the rich flavor of carrot cake and cream cheese frosting and cooked perfectly in the air fryer.
Servings: 10
Calories: 694kcal
Ingredients
Carrot Cake
- 3 large eggs
- 1 ¼ cup brown sugar packed
- 1 cup vegetable oil
- 2 ½ cups all-purpose flour -
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 cups grated carrots
- 1 ½ cup chopped walnuts divided
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract -
Instructions
- Prepare a 7-inch round pan by spraying it with cooking spray and coating it lightly with flour.
- In a large mixing bowl, beat eggs, brown sugar, and oil together until smooth.
- Add flour, baking powder, salt, baking soda, cinnamon, cloves, and nutmeg. Beat again until smooth.
- Add carrots and 1 cup walnuts. Beat until batter is consistent.
- Transfer half of the batter into your prepared pan.
- Preheat air fryer at 330ºF for 4 minutes.
- Place pan in air fryer basket.
- Air fryer for 20-25 minutes or until toothpick comes out clean.
- Allow cake to cool for 15 minutes before gently flipping it out onto a surface it can cool on.
- Repeat the air frying process with the remaining batter.
- To prepare frosting, beat cream cheese, butter, powdered sugar, and vanilla together until smooth.
- Allow cake layers to cool completely before frosting.
- Assemble cake by spreading a layer of frosting in between cake layers and on top.
- Finish things off by sprinkling the remaining ½ cup of walnuts on top.
Nutrition
Calories: 694kcal | Carbohydrates: 70g | Protein: 10g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 483mg | Potassium: 299mg | Fiber: 3g | Sugar: 42g | Vitamin A: 4686IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 3mg