Carrot cake is a timeless classic. Today, we’re making an air fryer carrot cake—it’s incredibly easy, practical, and the perfect solution for when those late-afternoon cravings hit. Let’s get to the recipe!
Ingredients for Air Fryer Carrot Cake:
Cake Batter:
- 2 cups all-purpose flour
- 2 large eggs
- 1 large carrot, chopped
- 1 cup granulated sugar
- 3 tablespoons vegetable oil
- 1/2 cup milk
- 1 teaspoon baking powder
Chocolate Glaze:
For this glaze, I used:
- 3.5 oz (1 bar) milk chocolate (like Hershey’s or a similar aerated chocolate)
- 1 teaspoon unsalted butter
- 2 cups milk
How to Make Air Fryer Carrot Cake:
- In a blender, combine the eggs, chopped carrot, sugar, oil, and milk. Blend until completely smooth.
- Add the flour and blend again until well incorporated.
- Gently stir in the baking powder on a low setting or by hand.
- Preheat your air fryer to 320°F (160°C).
- Grease a cake pan that fits inside your air fryer basket with butter and a dusting of flour.
- Pour the batter into the pan and bake in two stages.
- First stage: Bake for 15 minutes at 320°F (160°C).
- Second stage: Bake for another 15 minutes at 355°F (180°C). Check for doneness by inserting a toothpick; it should come out clean.
- While the cake bakes, combine the glaze ingredients in a small saucepan over medium heat. Stir constantly until thickened, then set aside.
- Once the cake is done, let it cool slightly before flipping it onto a plate.
- Pour the warm chocolate glaze over the cake. Enjoy!
Tips & Variations:
For an extra treat, try folding in chocolate chips or chunks into the batter before baking. It creates a decadent, truffle-style carrot cake with delicious pockets of melted chocolate inside.
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