Air-Fryer Carrot Coffee Cake

Total Time Prep: 15 min. Bake: 35 min.
Yield 6 servings
Test Kitchen Approved
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

  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.
  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.
  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.

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
Recipe Creator

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