Summer is here, and so is my love for cakes with pecan and cinnamon in it. My husband loves the carrot cake we get from the bakery nearby, but I find it too sweet. So I decided I would make my own.
Lo and behold. I must admit, it was easier than I thought to make. Plus it was delicious.
Here is what I used for my air fryer baking. I don’t have a traditional oven, but I have learnt to bake in my air fryer using its “Bake” settings.
In a bowl, I mixed all the ingredients – first by spoon, then by electric hand blender till it was well incorporated.
I started by 3/4 cups vegetable oil, 2 medium eggs, 1 cup white sugar, 1/4 tea spoon salt, 1 tea spoon each of baking soda, baking powder and vanilla extract, 1 tablespoon ground cinnamon, a handful of blitzed pecans (not too chunky, but not a powder either), 1 cup all purpose flour and finally 1.5 cups of fresh grated carrots.
Once it was all well mixed, I transferred this to a cake dish and put it in the air fryer for 45 mins at 150 degrees centigrade. The normal recipe calls for 170 degrees but my equipment is “intense” for lack of a better word.
It came out light and fluffy and beautiful. It was breathtaking. Also, it tasted better in my opinion because it was home made and without fancy stuff and layers of cream cheese frosting. It was fragrant and had the cinnamon and pecans and carrot making it intoxicating.
Speaking of which, you can make the frosting at home and slice a piece across and spread it there. I loved it either way – with and without.
Give it a try and if you want to make more, simply double the portions given.