Carrot Cake in Air Fryer an easy dessert perfect for breakfast and snack time for both adults and children. The carrot and almond cake stays soft for a few days; just store it at room temperature inside a cake holder. If your air fryer struggles to cook cakes at the bottom, I recommend cooking it for the indicated time, removing it from the mold, and placing the cake directly in the air fryer basket for another 5 minutes. The cooking time of the carrot cake in the air fryer may vary depending on the type of air fryer you use. This is the AIR FRYER I use. I recommend checking out 50 RECIPES FOR THE AIR FRYER and all the air fryer recipes, you’ll surely find other tasty dishes to try. Now let’s see how to make carrot cake in an air fryer, and if you try it, let me know. Barbara

I also recommend trying these desserts in the air fryer:

Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Air Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the carrot cake in air fryer

4.6 oz carrots
2 eggs
1.8 oz sugar
1.8 oz butter
3.5 oz all-purpose flour
3.5 oz almond flour
3.5 tbsp milk
1 packet baking powder
to taste sliced almonds (optional)

Tools

Springform Pan 8 inches
Air Fryer
Large Hole Grater
Electric Mixer

How to prepare carrot cake in air fryer

Let’s start preparing the carrot cake in the air fryer by cleaning the carrots and grating them with a large hole grater.
Pour the eggs into a bowl,
the sugar
and mix everything with the electric mixer until you get a light and fluffy mixture.
Melt the butter in the microwave, in a bain-marie, or in a small pot over low flame so that it does not burn, then pour it into the bowl.
Add the grated carrots and fold them in with a spatula,
also add the almond flour,
the all-purpose flour
and the baking powder, mix well
and finally add the milk, incorporating it well.
Butter and flour the pan and pour the mixture,
level it with the spatula
and if you like, add some sliced almonds.
Place the pan in the air fryer basket and cook at 302F° for 50 minutes, then do the toothpick test to check the cooking, if necessary continue cooking for a few more minutes.
Once cooked, remove the cake pan from the basket and let it cool before serving.