Carrot Cake in Air Fryer – Quick and Moist Recipe
A quick, moist and flavorful carrot cake, perfect for dessert or snack.
Steps
- 01
Lightly grease the baking pan and, if desired, line the bottom with parchment paper.
- 02
In a bowl, beat the eggs with the sugar until frothy and light in color. Add the oil and mix well.
- 03
Sift the flour, baking powder, cinnamon, ginger and salt over the wet mixture. Mix until a smooth batter forms.
- 04
Fold in the grated carrot and walnuts (if using) with a spatula.
- 05
Pour the batter into the prepared pan and smooth the surface.
- 06
Preheat the air fryer to 160°C (320°F).
- 07
Place the pan in the air fryer and bake for 30 minutes, until the cake is cooked through. Check with a toothpick – it should come out clean from the center.
- 08
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Recipe story
Carrot cake has its origins in medieval Europe, where carrots were used as a natural sweetener due to expensive sugar. In the 16th century, similar recipes appeared in French and English kitchens, being perfected over time. Today, this cake is appreciated worldwide for its moist texture and rich cinnamon flavor.
Ingredient Secrets
Discover the culinary secrets and flavor history of key ingredients in this dish.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Cinnamon
In ancient Rome, cinnamon was more precious than gold, used in sacred rituals and royal perfumes. Legends told of fabulous birds called cinnamologus that built their nests from cinnamon sticks on inaccessible cliff tops. The cinnamon trade was long shrouded in mystery, with Arab merchants inventing fantastic stories to protect their sources.
Ginger
Ginger, known since antiquity, was one of the first spices brought along the Silk Road, so precious that a kilogram of ginger was worth a sheep in medieval Europe.
Carrot
The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.
