One of the greatest things about the air fryer is it's conducive to making small, quick treats—like this air-fryer carrot cake. The little cake bakes in about 30 minutes and is perfect for enjoying with your morning coffee. —Leigh Rys, Herndon, Virginia
Ingredients
- 1 large egg, lightly beaten, room temperature
- 1/2 cup buttermilk
- 1/3 cup sugar plus 2 tablespoons sugar, divided
- 3 tablespoons canola oil
- 2 tablespoons dark brown sugar
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/3 cup white whole wheat flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice, divided
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded carrots
- 1/4 cup dried cranberries
- 1/3 cup chopped walnuts, toasted
Directions
- Preheat air fryer to 350°. Grease and flour a 6-in. round baking pan. In a large bowl, whisk egg, buttermilk, 1/3 cup sugar, oil, brown sugar, orange zest and vanilla. In another bowl, whisk flours, baking powder, 1 teaspoon pumpkin pie spice, baking soda and salt. Gradually beat into egg mixture. Fold in carrots and dried cranberries. Pour into prepared pan.
- In a small bowl, combine walnuts, remaining 2 tablespoons sugar and remaining 1 teaspoon pumpkin spice. Sprinkle evenly over batter. Gently place pan in the basket of a large air fryer.
- Cook until a toothpick inserted in center of cake comes out clean, 35-40 minutes. Cover tightly with foil if top gets too dark. Cool in pan on a wire rack for 10 minutes before removing from pan. Serve warm.
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