Description
A delicious carrot cake with creamy frosting and crunchy walnuts.
Ingredients
Scale
- 3 large eggs
- 1 ¼ cups brown sugar (packed)
- 1 cup vegetable oil
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 2 cups grated carrots
- 1 ½ cups chopped walnuts (divided)
- 8 oz cream cheese (softened)
- ½ cup butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare a 7-inch round pan by spraying it with cooking spray and coating it lightly with flour.
- In a large mixing bowl, beat eggs, brown sugar, and oil together until smooth.
- Add flour, baking powder, salt, baking soda, cinnamon, cloves, and nutmeg. Beat again until smooth.
- Add carrots and 1 cup walnuts. Beat until batter is consistent.
- Transfer half of the batter into your prepared pan.
- Preheat air fryer at 330ºF for 4 minutes.
- Place pan in air fryer basket.
- Air fry for 20-25 minutes or until toothpick comes out clean.
- Allow cake to cool for 15 minutes before gently flipping it out onto a surface it can cool on.
- Repeat the air frying process with the remaining batter.
- To prepare frosting, beat cream cheese, butter, powdered sugar, and vanilla together until smooth.
- Allow cake layers to cool completely before frosting.
- Assemble cake by spreading a layer of frosting in between cake layers and on top.
- Finish things off by sprinkling the remaining ½ cup of walnuts on top.
Notes
- This cake can be stored in the refrigerator for up to a week.
- For extra flavor, consider adding raisins or pineapple to the batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg