Carrot cake recipe that’s ‘easy, delicious and moist’ preps in 10 minutes - no oven needed

Carrot cake recipe that’s ‘easy, delicious and moist’ preps in 10 minutes - no oven needed (Image: Getty)

There are many dessert recipes you can whip up this Christmas, and probably one of the easiest is this carrot cake recipe.

Liana from Liana's Kitchen has shared her “very simple and tasty” secret to making a perfect carrot cake in an air fryer.

After nailing banana bread with her trusty air fryer, Liana decided to try her “favourite carrot cake recipe,” and it came out amazingly.

Her fans had tried her creation and couldn’t wait to sing its praises. Jan Low raved, “This is a lovely recipe, much nicer than others I have tried.”

Alexis commented: “I have made this twice, and both times, it has been great.”

Get seasonal recipes and cooking inspiration straight to your phone Join us on WhatsApp

Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy

Carrot cake cooks well in the air fryer (Image: Getty)

Sherri Crosbie chimed in: “Was real tasty. It was easy, moist and the taste was delicious.”

To whip up this treat, you’ll either want a cake tin or hunt down any ovenproof dish that snugly fits inside your appliance.

Ingredients

For the cake

140g soft brown sugar

Two eggs beaten

140g butter

One orange zest and juice

200g self-raising flour

One teaspoon of ground cinnamon

175g grated carrot (approx two medium carrots)

60g sultanas

For the buttercream (optional)

130g butter

270g icing sugar

One teaspoon of lemon juice

Zest of one orange to garnish

The buttercream for the top of the cake is optional (Image: Getty)

Method

Start by creaming together the butter and sugar in a bowl, then slowly mix in those eggs.

Gradually fold in the flour, mixing as you go along. Add the orange juice and zest, grated carrots and sultanas, and gently combine all the ingredients.

Next, grease your baking tin, Liana used an 18.5cm round one, and pour in the mixture. Place the baking tin in the air fryer basket and cook for 35 to 45 minutes at 175 degrees.

After about 30 minutes, check if the cake is done by poking a cocktail stick or metal skewer in the middle.

If it’s still wet, give it a bit more time. If the outside is browning too quickly, cover the top of the cake with some foil. Make sure the foil is secure so it doesn't blow around.

Once done, remove the baking tin from the air fryer basket and let it cool for 10 minutes before taking it out of the tin.

For the buttercream, whisk all the ingredients together until they’re fluffy. If the mix is too dry, add a teaspoon or two of warm water.