Air Fryer Carrot Cake
Whip up a classic carrot cake with ease and speed, thanks to this super simple air fryer recipe.
Introduction
Carrot cake is a classic favourite, so it deserves a spot in this book. I love this slightly rustic-looking cake – it’s delicious enough on its own, but the cream cheese frosting takes it to another level.
Ingredients
| For the cake: | |
|---|---|
| 250g (4 large) | carrots, grated |
| 135g | crushed tin pineapple (do not drain) |
| 240ml | light olive oil |
| 4 | eggs |
| 350g | soft light brown sugar |
| 1 tsp | vanilla extract |
| 330g | plain flour |
| 2 tsp | baking powder |
| 1 tsp | bicarbonate of soda |
| 1 tsp | ground cinnamon |
| 1 tsp | ground ginger |
| ¼ tsp | ground cloves |
| ¼ tsp | ground nutmeg |
| ½ tsp | salt |
| 50g | sweetened desiccated coconut |
| For the frosting: | |
| 500g | icing sugar |
| 2 tbsp | cornflour |
| 113g | unsalted butter, softened |
| 250g | mascarpone cheese |
| 2 tbsp | vanilla bean paste |
| pinch of salt |
Essential kit
You will need an air fryer.
Method
Make the cake
Mist three 15cm cake tins, or two 20cm cake tins, with cake release and line the bottoms with baking paper.
Place the grated carrots in a large mixing bowl. Stir in the crushed pineapple, oil, eggs, sugar and vanilla. Stir vigorously to combine using a wooden spoon. Sift the flour, baking powder, bicarbonate of soda, spices and salt into the bowl. Add the coconut and stir together until the batter is well mixed. Divide the batter between the cake tins.
Preheat the air fryer to 170°C and bake for 30–35 minutes, in batches if necessary, or until the cakes feel firm to the touch and are coming away from the edges of the tins. Leave to cool for 5 minutes. Run a knife blade around the edges of the tins and carefully invert on to a wire rack to cool completely.
Make the frosting
Sift the icing sugar and cornflour into a bowl. Beat the softened butter and mascarpone for 5 minutes at a high speed using a hand or stand mixer. Scrape the bowl to make sure the ingredients are combined.
Gradually add the sifted icing sugar mixture, beating it in with each addition on a medium-low speed. Add the vanilla and salt and beat until the frosting holds peaks.
Assemble the cake
Spread the frosting over the bottom cake layer and top with the second. Repeat if you have baked three layers.
Cover the whole cake with a thin layer of frosting and smooth using a scraper. Pipe any remaining frosting over the top. Decorate with edible flowers, nuts or edible carrot decorations just before serving.
