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Air Fryer Carrot Cake

by Lucy Parissi from Easy Air Fryer Bakes

Whip up a classic carrot cake with ease and speed, thanks to this super simple air fryer recipe.

From the book


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.

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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.


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.


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