The Carrot Loaf Cake, baked in an Air Fryer is a perfect and genuine delight for breakfast or a snack for the little ones, but also highly appreciated by adults for its soft, fluffy, and perfectly moist texture. I’m sure this cake will win everyone’s palate for its delicacy and aroma, thanks to the combination of carrots with almond flour.
Preparing the Carrot Loaf Cake in an Air Fryer or oven is very simple; if you follow all the steps, you’ll get a tall and fluffy cake that is prepared in just a few minutes. For a perfect result of the Carrot Loaf Cake, do not open the fryer or oven door before 30 minutes, after which you can do the toothpick test and check the cooking; if the batter is still too soft and the toothpick is not dry, continue for another 3/5 minutes.
The Loaf Cake is a dessert with many variants, like the more classic one with yogurt, often used in a savory version as well.
Now follow me, and let’s prepare this delicious cake together. For oven baking instructions, you’ll find them at the end of the recipe in the tips and variations section.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: loaf pan 10 x 4 inches
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a 10 x 4 inches loaf pan
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 cup potato starch
- 1 3/4 cups carrots
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup milk
- 2 eggs
- 1 packet vanillin
- 1 packet baking powder
- 1 pinch salt
- to taste powdered sugar
Tools
What you need to prepare the Carrot Loaf Cake
- 2 Bowls
- 1 Electric whisk
- 1 Mixer
- 1 Spatula
- 1 Loaf pan 10×4
- 1 Peeler
Steps
How to prepare Carrot Loaf Cake in Air Fryer
Start with the carrots. After washing and drying them, peel them with a peeler and remove the two ends
Cut them into chunks and place them in the mixer with the vegetable oil
Blend them well until you get a puree and set them aside; you will add them to the batter later
Take the two bowls and separate the egg whites from the yolks. Add a pinch of salt to the egg whites and whisk to stiff peaks. Set it aside
In the yolk bowl, add sugar and whisk until you have a light mixture. Add the milk and the carrot puree, continuing to whisk the mixture
Add the sifted flour and always whisk well until you get a smooth and lump-free cream
Now add the potato starch, vanillin, and sifted baking powder, and continue mixing
Add the almond flour and mix with the whisk for a few minutes until the mixture is homogeneous
Now incorporate the whipped egg whites a little at a time, folding carefully from the bottom up to avoid deflating the mixture
Use a spatula or wooden spoon for this
Pour the mixture into the previously buttered and floured pan
Preheat the fryer for 2/3 minutes at 320°F and place the pan on the rack, setting the bake or air fry program at 320°F for 35 minutes. Do the toothpick test; if it’s not dry, continue for another 3/5 minutes
After cooking, leave the pan inside the fryer with the door slightly open for 10 minutes. This step helps prevent a sudden temperature change, avoiding the cake collapsing and resulting in a deflated and flat dessert
After 10 minutes, remove the pan. Let the loaf cake cool before transferring it to a serving plate
The Carrot Loaf Cake is ready to enjoy. Dust with powdered sugar and slice to serve 😍
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Variations, Tips, and Storing Carrot Loaf Cake
If you have a smaller loaf pan, leave about a finger’s width from the edge and use the excess batter to make muffins or use a non-stick 9-inch pan to make a cake; the shape changes, but not the taste.
You can make the Carrot Loaf Cake lactose-free using lactose-free milk
You can work with whole eggs without separating the whites from the yolks; the result will still be excellent, but if you want a fluffier batter, follow the preparation indicated in the recipe steps.
You can replace the vegetable oil with 100 g of butter.
You can flavor the loaf cake by replacing the vanillin with grated lemon or orange zest from untreated fruit.
The Carrot Loaf Cake remains soft for many days, even a week if well preserved, cover it with a glass dome or with food wrap
Baking Carrot Loaf Cake in the Oven
Bake the Carrot Loaf Cake in a preheated oven at 350°F for 35/40 minutes, always doing the toothpick test. Leave the oven door slightly open and let the loaf cake rest for 10 minutes
