Air-Fryer Carrot Coffee Cake

Air-Fryer Carrot Coffee Cake

Carrot Coffee Cake Recipe

65 Mins
  • 1 large egg, lightly beaten, room temperature
  • 240ml buttermilk or just plain milk
  • 68g of sugar plus 2 tablespoons sugar, divided
  • 3 tablespoons canola oil
  • 2 tablespoons dark brown sugar
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 85g all-purpose flour
  • 27g white whole wheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice, divided
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 50g shredded carrots
  • 30g dried cranberries
  • 40g chopped walnuts, toasted


Preheat air fryer to 350 degrees. Grease and flour a 6-in. round baking pan. In a large bowl, whisk egg, buttermilk, 1/3 cup sugar, oil, brown sugar, orange zest and vanilla. In another bowl, whisk flours, baking powder, 1 teaspoon pumpkin pie spice, baking soda and salt. Gradually beat into egg mixture. Fold in carrots and dried cranberries. Pour into prepared pan.


In a small bowl, combine walnuts, remaining 2 tablespoons sugar and remaining 1 teaspoon pumpkin spice. Sprinkle evenly over batter. Gently place pan in the basket of a large air fryer.


Cook until a toothpick inserted in centre comes out clean, 35-40 minutes. Cover tightly with foil if top gets too dark. Cool in pan on a wire rack for 10 minutes before removing from pan. Serve warm.

Products used to make this recipe

Swan 5L Manual Air Fryer

Swan 5L Manual Air Fryer

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