Cinnamon Air Fryer Carrot Cake

I never thought I’d bake a cake in my air fryer until I ran out of oven space during a family birthday party. I had cupcakes going, a roast finishing up, and still needed to make dessert. That’s when I spotted my air fryer sitting on the counter and thought, why not?

Turns out, air fryer carrot cake is one of those happy accidents that becomes a regular thing. It bakes faster than the oven method, keeps your kitchen cooler, and comes out moist every single time. Plus, you don’t have to heat up your whole house for one cake—something I really appreciate during Portland summers.

The best part? You probably have everything you need already. We’re talking basic pantry staples like brown sugar, flour, and spices, plus some freshly grated carrots. No fancy equipment, no complicated steps. Just a simple cake that tastes like you spent way more effort on it than you actually did.

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What Kind of Carrots Should I Use?

Regular orange carrots from the grocery store work perfectly for this air fryer carrot cake. You can use pre-shredded carrots from a bag if you’re short on time, but freshly grated carrots will give you better moisture and flavor. If you’re grating them yourself, medium-sized carrots are easiest to work with and you’ll need about 2-3 carrots to get the 175 grams you need. Just make sure to peel them first and use the medium holes on your box grater for the best texture in your cake.

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Options for Substitutions

This air fryer carrot cake is pretty forgiving when it comes to swaps:

• Brown sugar: You can use white granulated sugar instead, though you’ll lose some of that caramel-like depth. For a healthier option, try coconut sugar in equal amounts.
• Butter: Vegetable oil or melted coconut oil works well here – use about 120 ml to replace the butter. The texture will be slightly different but still moist and tasty.
• Self-raising flour: If you only have plain flour, add 2 teaspoons of baking powder to every 200 g of flour to make your own self-raising version.
• Orange: No orange? Use lemon instead for a different citrus note, or skip it altogether and add a splash of vanilla extract for flavor.
• Sultanas: Regular raisins, chopped dates, or even walnuts make great substitutes. You can also leave them out completely if you’re not a fan of dried fruit.
• Eggs: For each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or 60 g of unsweetened applesauce.

Watch Out for These Mistakes While Baking

The biggest mistake when air frying carrot cake is not greasing your tin thoroughly enough, which can cause the cake to stick and fall apart when you try to remove it – use butter or oil and even consider lining the bottom with parchment paper for easy release.

Another common error is opening the air fryer basket too early to check on your cake, as this releases heat and can cause the cake to sink in the middle, so wait until at least 30 minutes have passed before taking a peek.

Since air fryers can have hot spots, your cake might cook unevenly – to fix this, rotate the tin halfway through baking if your model allows it, and always test doneness with a toothpick in the center rather than relying solely on time.

Make sure your grated carrots aren’t too chunky or wet, as excess moisture can make the cake dense and prevent it from cooking through properly.

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What to Serve With Air Fryer Carrot Cake?

Carrot cake is pretty much a dessert that can stand on its own, but a dollop of cream cheese frosting on top takes it to the next level. If you want to make it feel more like a special occasion, serve it with a scoop of vanilla ice cream or some lightly sweetened whipped cream on the side. A cup of coffee or hot tea is the perfect companion for an afternoon slice, and the warm spices in the cake pair really nicely with both. You could also add some chopped walnuts or pecans on top for a bit of crunch if you’re into that.

Storage Instructions

Store: Keep your carrot cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you’ve added frosting, definitely store it in the refrigerator to keep everything fresh and prevent the frosting from melting.

Freeze: This cake freezes really well for up to 3 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. That way you can grab a slice whenever you’re craving something sweet without having to thaw the whole cake.

Serve: If you’ve frozen slices, just let them thaw at room temperature for about an hour. Cold carrot cake straight from the fridge is actually pretty delicious too, but if you prefer it warm, pop a slice in the microwave for about 15-20 seconds.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 25-30 g
• Fat: 85-95 g
• Carbohydrates: 250-270 g

Ingredients

• 5.5 oz brown sugar (I like Domino for a consistent molasses flavor)
• 2 eggs
• 5 oz butter (melted and cooled to room temperature)
• 1 orange
• 1.75 cups self-raising flour (I always use King Arthur for a better rise)
• 1.5 tsp cinnamon
• 0.25 tsp ground nutmeg
• 6 oz carrot (grated into 1/8-inch shreds)
• 2 oz sultanas
• 1/4 teaspoon salt

Step 1: Prepare Mise en Place and Wet Ingredients

• 1 orange
• 6 oz carrot
• 5 oz butter
• 1.75 cups self-raising flour
• 1.5 tsp cinnamon
• 0.25 tsp ground nutmeg
• 1/4 teaspoon salt

Zest the orange and set aside, then juice it and measure out the juice.

Grate the carrots into 1/8-inch shreds and set aside.

Melt the butter and let it cool to room temperature—this prevents the eggs from cooking when mixed in.

Measure out all dry ingredients (flour, cinnamon, nutmeg, salt) and combine them in a small bowl, whisking together to distribute the spices evenly.

This dry mixture is ready to fold in later.

Step 2: Create the Wet Batter Base

• 5.5 oz brown sugar
• 5 oz butter
• 2 eggs

In a large mixing bowl, whisk together the brown sugar and cooled melted butter until well combined.

The mixture should be smooth and homogeneous.

Add the eggs one at a time, whisking well after each addition to create a light, emulsified base.

This technique incorporates air into the batter, which helps the cake rise in the air fryer.

Step 3: Combine All Ingredients

• wet mixture from Step 2
• dry ingredient mixture from Step 1
• orange juice and zest from Step 1
• 6 oz carrot
• 2 oz sultanas

Add the orange juice and orange zest to the wet mixture from Step 2 and stir to combine.

Fold in the dry ingredient mixture from Step 1 using a spatula, being careful not to overmix—fold gently until just combined.

Finally, fold in the grated carrots and sultanas.

I find that gentle folding preserves the tender crumb of the final cake, so resist the urge to stir vigorously.

Step 4: Air Fry the Cake

• batter from Step 3

Preheat your air fryer to 175°C (about 350°F).

Grease a round 7-inch cake tin or similar-sized baking vessel that fits inside your air fryer basket.

Pour the batter from Step 3 into the prepared tin, smoothing the top lightly.

Place the tin in the air fryer basket and bake for 35-45 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The exact time depends on your air fryer’s size and heat distribution.

Step 5: Cool and Release the Cake

Once baked, carefully remove the tin from the air fryer and let the cake cool in the tin for 10 minutes.

This resting period allows the crumb structure to set slightly, making it easier to turn out without cracking.

Turn the cake out onto a wire rack to cool completely before frosting or serving.

Cinnamon Air Fryer Carrot Cake

Delicious Cinnamon Air Fryer Carrot Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 6 slices

Calories 1925 kcal

Ingredients

  

• 5.5 oz brown sugar (I like Domino for a consistent molasses flavor)
• 2 eggs
• 5 oz butter (melted and cooled to room temperature)
• 1 orange
• 1.75 cups self-raising flour (I always use King Arthur for a better rise)
• 1.5 tsp cinnamon
• 0.25 tsp ground nutmeg
• 6 oz carrot (grated into 1/8-inch shreds)
• 2 oz sultanas
• 1/4 teaspoon salt

Instructions

 

• Zest the orange and set aside, then juice it and measure out the juice. Grate the carrots into 1/8-inch shreds and set aside. Melt the butter and let it cool to room temperature—this prevents the eggs from cooking when mixed in. Measure out all dry ingredients (flour, cinnamon, nutmeg, salt) and combine them in a small bowl, whisking together to distribute the spices evenly. This dry mixture is ready to fold in later.
• In a large mixing bowl, whisk together the brown sugar and cooled melted butter until well combined. The mixture should be smooth and homogeneous. Add the eggs one at a time, whisking well after each addition to create a light, emulsified base. This technique incorporates air into the batter, which helps the cake rise in the air fryer.
• Add the orange juice and orange zest to the wet mixture from Step 2 and stir to combine. Fold in the dry ingredient mixture from Step 1 using a spatula, being careful not to overmix—fold gently until just combined. Finally, fold in the grated carrots and sultanas. I find that gentle folding preserves the tender crumb of the final cake, so resist the urge to stir vigorously.
• Preheat your air fryer to 175°C (about 350°F). Grease a round 7-inch cake tin or similar-sized baking vessel that fits inside your air fryer basket. Pour the batter from Step 3 into the prepared tin, smoothing the top lightly. Place the tin in the air fryer basket and bake for 35-45 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The exact time depends on your air fryer's size and heat distribution.
• Once baked, carefully remove the tin from the air fryer and let the cake cool in the tin for 10 minutes. This resting period allows the crumb structure to set slightly, making it easier to turn out without cracking. Turn the cake out onto a wire rack to cool completely before frosting or serving.