Easy Air Fryer Oven Carrot Cake Recipe
- 230ml vegetable oil, plus extra for the tin
- 100g natural yogurt
- 4 large eggs
- 1½ tsp vanilla extract
- ½ orange, zested
- 265g self-raising flour
- 335g light muscovado sugar
- 2½ tsp ground cinnamon
- ¼ fresh nutmeg, finely grated
- 265g carrots (about 3), grated
- 100g sultanas or raisins
- 100g walnuts or pecans, roughly chopped (optional)
- 100g slightly salted butter, softened
- 300g icing sugar
- 100g soft cheese
- Oven temperature is 160°C. Two 20 cm cake pans should be lined with baking parchment and greased on the bottom and edges. In a kettle, combine the oil, yoghurt, eggs, vanilla, and zest. In a bowl, combine the flour, sugar, cinnamon, nutmeg, and a dash of salt. If there are any sugar lumps, squeeze them between your fingers and shake the bowl a few times to bring them to the top.
- Add the carrots, raisins, and half of the almonds to the dry ingredients along with the wet components (if using). After thoroughly combining, divide mixture among cans.
- Bake the cake in HYSapientia air fryer oven for 25 to 30 minutes, or until the middle tests clean when a skewer is inserted. If any of the wet mixture sticks to the skewers, re-bake it for another five minutes before checking. Place there to cool in jars.
- To create the icing, combine the sugar and butter and mix until combined. Stir after adding half of the soft cheese, then incorporate the remainder (in small increments to keep the icing from cracking). Take cake out of the pan, then sandwich it between two pieces of icing. Add the last of the icing sugar on top and the last of the walnuts. keeps for up to five days in the refrigerator. Room temperature is ideal for eating.