Moist Carrot Cake in Air Fryer

• vegetable oil↗150мл ml

  plus extra for the pan

• flour with baking powder175г g
• ground cinnamon↗½ ч. л. tsp
• nutmeg↗

  for grating

• soft light brown sugar↗200г g
• vanilla extract↗1 ч. л. tsp
• eggs↗2
• pecans↗100г g

  coarsely chopped

• carrot↗150г g

  (about 2 pcs), grated

• raisins↗50г g
• butter↗50г g

  softened

• powdered sugar↗150г g

  sifted

• cream cheese↗50г g

Step-by-step instructions

1. 1

   Prepare the frosting. In a bowl combine the softened butter with the sifted powdered sugar and beat until smooth. Add half of the cream cheese, beat, then fold in the remaining cheese. Place the frosting in the refrigerator to set.

2. 2

   Preheat the air fryer to 160 °C. Grease the pan with oil and line it with parchment paper (you can use a 20 cm diameter pan or a 1 L loaf pan – choose one that fits your appliance).

3. 3

   In a large bowl sift the flour together with the baking powder, add ground cinnamon, grated nutmeg and sugar. Stir, then rub out any lumps with your fingers. In a separate bowl whisk the oil, vanilla extract and eggs, then fold this mixture into the dry ingredients. Add the grated carrot, chopped pecans (reserve some for garnish) and raisins, and gently mix with a spatula. Pour the batter into the prepared pan.

4. 4

   Bake the cake in the air fryer for 25 minutes (for a round pan) or up to 45 minutes (for a 1 L pan), checking for doneness after 15 minutes. If the top browns too much, cover it with foil.

5. 5

   Check for doneness by inserting a skewer into the centre – it should come out dry. If the cake is still soft, bake a few more minutes and check again. Let it cool in the pan for 15 minutes, then remove and place on a rack to cool completely (≈45 minutes).

6. 6

   Spread the cooled frosting on top, optionally sprinkle more grated nutmeg and garnish with the remaining pecans.