Air Fryer Carrot Coffee Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground ginger</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">60ml buttermilk (or 60ml milk mixed with 1 tsp lemon juice)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g finely grated carrots (about 2 medium carrots)</li><li class="ingredients-single-item">50g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">For the Crumb Topping:</li><li class="ingredients-single-item">60g all-purpose flour</li><li class="ingredients-single-item">60g brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">60g cold unsalted butter, cubed</li><li class="ingredients-single-item">40g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">For the Cream Cheese Glaze:</li><li class="ingredients-single-item">60g cream cheese, softened</li><li class="ingredients-single-item">60g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">18cm (7-inch) round cake pan that fits in your air fryer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Box grater</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your air fryer by preheating it to 160°C (320°F). Line an 18cm (7-inch) round cake pan with parchment paper, ensuring some overhangs on the sides to help with removal later. Lightly grease any exposed sides of the pan. Make sure your pan fits comfortably in your air fryer with at least 1cm of space around it for air circulation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the dry ingredients for the cake: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking the dry ingredients separately ensures even distribution of leavening agents and spices throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together both sugars, eggs, oil, buttermilk, and vanilla extract until smooth and well combined. The oil (rather than butter) in this recipe creates a wonderfully moist cake that stays tender even when cooked in the air fryer.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain. Overmixing can develop gluten and lead to a tough cake, so use gentle folding motions.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the grated carrots and nuts (if using) until evenly distributed throughout the batter. The moisture from the freshly grated carrots helps keep the cake beautifully moist, while adding natural sweetness and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared cake pan, spreading it evenly with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Make the crumb topping by combining flour, brown sugar, and cinnamon in a small bowl. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. The cold butter is crucial here – it creates those delightful pockets of buttery goodness as it melts during baking. Stir in the chopped nuts if using.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle the crumb topping evenly over the cake batter, gently pressing it down just slightly so it adheres.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the cake pan in your preheated air fryer. Cook for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. If your air fryer tends to cook unevenly, rotate the pan halfway through cooking time. The concentrated heat of the air fryer creates a wonderfully crisp topping while keeping the inside moist.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cake cools, prepare the cream cheese glaze by beating the softened cream cheese until smooth. Add the powdered sugar and mix until well combined. Add vanilla and enough milk to achieve a pourable consistency. The tanginess of the cream cheese perfectly balances the sweetness of the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool in the pan for 10 minutes, then use the parchment paper overhang to carefully lift it out and transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake has fully cooled (about 1 hour), drizzle with the cream cheese glaze. If you'd like a thicker coating, wait until the first layer sets, then add a second layer of glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Slice and serve your delicious air fryer carrot coffee cake! The cake will stay fresh in an airtight container at room temperature for 2 days, or refrigerated for up to 5 days. Gently warm individual slices for 10-15 seconds in the microwave before serving for that fresh-baked taste.</li></ol>