Air-Fryer Carrot Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 6 servings.
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
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1 large egg, lightly beaten, room temperature
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1/2 cup buttermilk
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1/3 cup sugar plus 2 tablespoons sugar, divided
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3 tablespoons canola oil
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2 tablespoons dark brown sugar
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1 teaspoon grated orange zest
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1 teaspoon vanilla extract
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2/3 cup all-purpose flour
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1/3 cup white whole wheat flour
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1 teaspoon baking powder
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2 teaspoons pumpkin pie spice, divided
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 cup shredded carrots
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1/4 cup dried cranberries
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1/3 cup chopped walnuts, toasted
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 piece: 316 calories, 13g fat (1g saturated fat), 32mg cholesterol, 297mg sodium, 46g carbohydrate (27g sugars, 3g fiber), 6g protein.
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