Yes, an Air Fryer Can Make Cakes!
If you’ve ever thought an air fryer was only for crispy fries and chicken wings, think again! The Typhur Dome air fryer is incredibly versatile and can bake cakes just as easily as it can cook savory dishes.
One of my favorite desserts is air fryer carrot cake—it’s quick, easy, and results in a moist, flavorful cake with that perfect balance of sweetness and spice. Get ready to bake up a treat that will impress everyone, without the need to turn on your oven!
Carrot Cake
Make a delicious Carrot Cake! Shred carrots, mix with flour, sugar, eggs, and spices. Bake until golden and top with creamy frosting.
Equipment
- Tongs
- Mixing Bowl
- Cake pans
- Stand Mixer
Typhur Dome Air Fryer
Dual Heating Elements
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Ingredients
For Carrot Cake
- 2 cup All Purpose Flour
- 2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 1/2 tsp Cinnamon Powder
- 1 1/4 cup Vegetable Oil
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 4 Egg room temperature
- 3 cups Grated Peeled Carrots
- 1 cup Pecans chopped
- 1/2 cup Raisins
- 1 cup Light Brown Sugar
For Creamy Frosting
- 7.9 oz Cream Cheese, room temperature
- 2 tsp Cornstarch
- 1 1/4 cups Powder Sugar
- 1/3 cup Heavy Whipping Cream
- 1/2 cup Pecans chopped
Instructions
- Grease two 9-inch round cake pans, line the bottoms with baking paper, and grease the tops. Alternatively, grease and flour the bottoms and sides of two cake pans.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. In another bowl, whisk together oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time, whisking until combined. Switch to a large rubber spatula and scrape down the sides and bottom of the bowl, then add dry ingredients in three additions, whisking gently until dry ingredients disappear and batter is smooth. Stir in carrots, nuts, and raisins.2 cup All Purpose Flour, 2 tsp Baking Soda, 1/2 tsp Kosher Salt, 1 1/2 tsp Cinnamon Powder, 1 1/4 cup Vegetable Oil, 1 cup Granulated Sugar, 1 tsp Vanilla Extract, 4 Egg, 3 cups Grated Peeled Carrots, 1 cup Pecans, 1/2 cup Raisins, 1 cup Light Brown Sugar
- Divide cake batter among prepared cake pans.
- Remove the grill plate from the Typhur Dome 2 .
- Carefully place the cake pan in the basket. Return the basket to the Typhur Dome 2.
- Bake one first, and then repeat this step to bake another one.Temperature: 345 °F Time: 20 minutes
- Remove the cake from the Typhur Dome 2. Allow the cake to cool in the pan for 15 minutes before carefully inverting the cake layers onto a cooling rack. Remove from the baking paper and allow to cool completely. If you find that the cake layers are sticking to the bottom of the pan, invert the cake pan and let gravity do its job.
- In a large bowl, beat cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute. Beat in powdered sugar and cornstarch. Pour in heavy cream. Beat on medium speed for 2 to 3 minutes, or until frosting is whipped and creamy.7.9 oz Cream Cheese, room temperature, 2 tsp Cornstarch, 1 1/4 cups Powder Sugar, 1/3 cup Heavy Whipping Cream, 1 cup Pecans
- When the cake layers are completely cool, you can use a knife to cut the cake surface flat. Spread frosting on the top of one cake layer and place the second cake layer on top. Spread the remaining frosting on the top of the carrot cake and use a butter knife or small offset spatula to even out the frosting. Leave the sides of the cake unfrosted. Finish by placing a handful of nuts on the top of the cake.
Nutrition
Calories: 1374kcalCarbohydrates: 149gProtein: 14gFat: 84gSaturated Fat: 20gPolyunsaturated Fat: 33gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 162mgSodium: 781mgPotassium: 606mgFiber: 6gSugar: 99gVitamin A: 11561IUVitamin C: 5mgCalcium: 146mgIron: 4mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
