Air Fryer Carrot Coffee Cake Recipes

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AIR-FRYER CARROT COFFEE CAKE



Air-Fryer Carrot Coffee Cake image

One of the greatest things about the air fryer is it's conducive to making small, quick treats—like this air-fryer carrot cake. The little cake bakes in about 30 minutes and is perfect for enjoying with your morning coffee. —Leigh Rys, Herndon, Virginia

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 large egg, lightly beaten, room temperature
1/2 cup buttermilk
1/3 cup sugar plus 2 tablespoons sugar, divided
3 tablespoons canola oil
2 tablespoons dark brown sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup white whole wheat flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrots
1/4 cup dried cranberries
1/3 cup chopped walnuts, toasted

Steps:

  • Preheat air fryer to 350°. Grease and flour a 6-in. round baking pan. In a large bowl, whisk egg, buttermilk, 1/3 cup sugar, oil, brown sugar, orange zest and vanilla. In another bowl, whisk flours, baking powder, 1 teaspoon pumpkin pie spice, baking soda and salt. Gradually beat into egg mixture. Fold in carrots and dried cranberries. Pour into prepared pan., In a small bowl, combine walnuts, remaining 2 tablespoons sugar and remaining 1 teaspoon pumpkin spice. Sprinkle evenly over batter. Gently place pan in the basket of a large air fryer., Cook until a toothpick inserted in center comes out clean, 35-40 minutes. Cover tightly with foil if top gets too dark. Cool in pan on a wire rack for 10 minutes before removing from pan. Serve warm.

Nutrition Facts : Calories 316 calories, Fat 13g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 297mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 3g fiber), Protein 6g protein.

CARROT COFFEE CAKE



Carrot Coffee Cake image

This is another coffee cake recipe from Bonnie Stern's cooking school in Toronto. I like it plain but you could frost it with cream cheese icing!

Provided by CountryLady

Categories     Breads

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 12

4 eggs
1 1/2 cups brown sugar
3/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch allspice
2 cups finely grated carrots (packed)
3/4 cup raisins or 3/4 cup chopped nuts (or mixture)
3/4 cup crushed pineapple, drained

Steps:

  • Beat eggs with sugar in a large bowl until very light.
  • Beat in oil.
  • In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice.
  • Stir flour mixture into egg mixture just until combined.
  • Stir in carrots, raisins& pineapple.
  • Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan.
  • Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean.
  • Cool for 10 minutes before removing from the pan.

COFFEE CARROT CAKE



Coffee Carrot Cake image

A little twist on the standard carrot cake. I hope you enjoy the flavors. I am adding a separate recipe for the optional Coffee Cream Cheese Frosting too. Recipe #339100

Provided by HokiesMom

Categories     Dessert

Time 1h20m

Yield 1 cake, 18 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
4 large eggs
2 tablespoons instant coffee
4 cups carrots, finely grated (measure after grating)
1 cup canola oil
1 cup pecans, chopped (measure after chopping)

Steps:

  • Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
  • Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
  • Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
  • Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
  • Stir in the nuts.
  • Pour mixture into the prepared baking pan.
  • Bake for 1 hour until toothpick inserted in center comes out clean.
  • Cool in the pan for 10 minutes on a wire rack.
  • Looen the cake from the sides of the pan with a spatula or knife.
  • Gently invert the cake onto the rack.
  • Cool completely.
  • Frost with Coffee Cream Cheese Frosting (or frosting of your choice).

Nutrition Facts : Calories 314.4, Fat 17.8, SaturatedFat 1.6, Cholesterol 47, Sodium 322.2, Carbohydrate 36.6, Fiber 1.8, Sugar 23.7, Protein 3.7

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