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🍰 Carrot Cake in the Air Fryer with Lemon Cream Cheese Frosting

580 kcal · 30 min · 4 servings

Ingredients

• 250 g flour (Type 405)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg (optional)
• 1/2 tsp salt
• 4 eggs (size M)
• 100 g white sugar
• 100 g brown sugar (for moisture)
• 160 ml neutral vegetable oil (e.g. rapeseed or sunflower oil)
• 2 tsp vanilla extract
• Zest & juice of 1 organic lemon (divide juice half for batter and half for frosting)
• 300 g finely grated carrots (approx. 4 medium carrots)
• 60 g chopped walnuts (or pecan/hazelnuts)
• 250 g cream cheese (double cream stage, room temperature)
• 60 g soft butter
• 1 tsp vanilla extract
• 200 g powdered sugar (sifted)
• Remaining lemon juice (to taste)

Instructions

1. 1. Put flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a bowl and mix well.
2. 2. In a second, larger bowl, beat the four eggs with both types of sugar, the oil, the vanilla extract, the lemon zest, and half of the lemon juice until frothy, light, and uniform.
3. 3. Stir the flour mixture into the wet ingredients gradually.
4. 4. Finally, gently fold in the grated carrots and the nuts.
5. 5. Preheat the air fryer to 160 °C (this takes about 3 to 5 minutes).
6. 6. Lightly grease the two silicone molds to make it easier to remove the cakes later.
7. 7. Distribute the batter evenly between the two molds, filling them only about three-quarters full.
8. 8. Place the molds in the air fryer basket and bake at 160 °C for 35 to 40 minutes.
9. 9. Let the cakes cool in the molds for 10 minutes, then carefully turn them out and let them cool completely on a wire rack.
10. 10. Stir the cream cheese with the soft butter until smooth (ideally over a water bath).
11. 11. Add powdered sugar, vanilla, and the remaining lemon juice, and beat the mixture until it is creamy and firm.
12. 12. Spread the frosting generously over the completely cooled cakes.

Nutrition per serving

• kcal: 580
• Protein: 8 g · Fett/Fat: 32 g · Carbs: 62 g