Air Fryer Carrot Cake
Ingredients
1 large egg, lightly beaten
1/2 cup (125 ml) buttermilk
1/3 cup granulated sugar plus 2 tablespoons, 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 cup shredded carrots
1/4 cup dried cranberries
1/3 cup toasted chopped walnuts
1/4 teaspoon salt
Directions
Preheat your air fryer to 350 F (175 C) for 5 minutes. Grease and dust with flour a 6-in (15 cm) round baking pan.
In a large mixing bowl, combine beaten egg, buttermilk, 1/3 cup granulated sugar, canola oil, brown sugar, orange zest, and vanilla. Whisk well.
In another mixing bowl, combine flours, baking powder, 1 teaspoon pumpkin spice, baking soda, and salt. Stir well, then gradually beat the dry mixture into the egg mixture. Stir in shredded carrots and dried cranberries. Pour the batter into the prepared pan.
In a small mixing bowl, combine walnuts, remaining 2 tablespoons sugar, and remaining pumpkin pie spice. Mix well and sprinkle over batter.
Place the pan in the air fryer basket. Cook at 350 F (175 C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the fryer and transfer to a wire rack. Cool in pan for 10 minutes before removing from the pan. Serve warm.
