AIR FRYER CARROT CAKE

 The Best Carrot Cake Recipe (Yields 16 servings)

Moist, flavorful, and perfect for special occasions—or any time you’re craving a classic. Pairs beautifully with cream cheese frosting.

Ingredients

• 6 cups grated carrots

• 1 cup brown sugar

• 1 cup raisins

• 4 large eggs

• 1½ cups white sugar

• 1 cup vegetable oil

• 2 tsp vanilla extract

• 1 cup crushed pineapple (drained)

• 3 cups all-purpose flour

• 4 tsp ground cinnamon

• 1½ tsp baking soda

• 1 tsp salt

• 1 cup chopped walnuts

Instructions

1. Prep the carrot mixture:
   In a medium bowl, combine grated carrots and brown sugar. Let sit for 1 hour, then stir in the raisins.

2. Preheat oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 10-inch round cake pans.

3. Make the batter:

   • In a large mixing bowl, beat the eggs until light in color.

   • Gradually add white sugar, oil, and vanilla extract. Stir in the drained pineapple.

   • In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.

   • Gradually add the dry ingredients into the egg mixture, mixing until absorbed.

   • Stir in the carrot-raisin mixture and chopped walnuts.

4. Bake:
   Pour batter evenly into the prepared pans.
   Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool:
   Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Serving Tip

Frost with your favorite cream cheese frosting once fully cooled. This cake is even better the next day!