The Best Air Fryer Carrot Cake Recipe

air fryer coconut cake with flakes and dried berries

The Best Air Fryer Carrot Cake Recipe

Skip the oven and make this delicious Air Fryer Coconut Carrot Cake instead. Soft, flavorful, and topped with cream cheese frosting, this easy dessert is perfect year-round.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 909kcal

Author Mirlene

Equipment

Ingredients

2 cups cake flour
1 cup granulated sugar
1 cup tightly packed brown sugar
1 tbsp. Bèlans
1 tsp. baking soda
½ tsp. kosher salt
1 ½ cups shredded coconut flakes
2 cups shredded carrots about 5 small carrots
5/6 cups neutral oil 1/2 cup + 1/3 cup of oil
2 tsp. baking powder
2 tsp. almond extract
3 eggs
Dried berries optional – ½ cup
Walnut optional – ½ cup

For the frosting (double the recipe for thicker layer)

8 oz cream cheese; soften
½ cup unsalted butter 1 stick – soften
5 cups powder sugar
1 tsp. almond extract
2 tbsp. milk

Instructions

Preheat your air fryer to 275°F if your model requires preheating. Lightly grease and line a 7-inch or 8-inch round cake pan with parchment paper. Or a pan that fits in the air fryer basket.
In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, until well combined.
Add the shredded carrots and shredded coconut to the dry ingredients. Toss gently to evenly distribute them throughout the mixture.
In a separate bowl, whisk together the eggs, oil, granulated sugar, brown sugar, Bèlans seasoning, almond extract, and kosher salt until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
If using, fold in the dried berries and walnuts until evenly distributed throughout the batter.
Transfer the batter to the prepared cake pan and smooth the top with a spatula.
Place the cake pan in the air fryer basket and cook at 275°F for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cooking time and temperature may vary depending on your air fryer and pan size.
If the top begins browning too quickly, cover the cake with aluminum foil (Option: Remove the aluminum foil during the last 10 to 15 minutes of baking to lightly brown the top if needed).
Carefully remove the cake from the air fryer and allow it to cool in the pan for 15 minutes. Transfer to a wire rack and cool completely before frosting.
For the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar gradually, mixing on low speed until incorporated.
Mix in the almond extract and milk. Continue beating until the frosting is light, smooth, and spreadable.
If a thicker frosting is desired, prepare a double batch.
Once the cake has cooled completely, spread the frosting evenly over the top and sides of the cake.
Garnish with additional shredded coconut, chopped walnuts, or a light sprinkle of cinnamon if desired.

Notes

Serving Tip

For the best flavor and texture, refrigerate the frosted cake for about 30 minutes before slicing. This allows the frosting to set and makes cleaner slices. 🍰🥕🥥

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred). ****

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Calories are estimated per serving.

Nutrition