CARROT CAKE

Looking for a delicious Easter dessert that's easy to make? Look no further than this moist and flavorful carrot cake! Made with freshly grated carrots, warm spices, and a rich cream cheese frosting, this classic dessert is sure to delight both young and old. Whether you're hosting a family gathering or simply looking for a sweet treat to enjoy over the holiday weekend, this carrot cake is the perfect choice. So grab your apron and get ready to bake up a storm – your taste buds will thank you!

Ingredients

1 1/2 cups granulated sugar
1 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup chopped walnuts
3/4 pound carrots, grated
1/3 cup canned diced pineapple, drained

Cream Cheese Frosting
8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
1 teaspoon pure vanilla extract
8 ounces confectioners' sugar

Instructions

1. Preheat your Kalorik MAXX Air Fryer Oven to 325ºF.

2. Butter two 6-inch round cake pans and dust with flour.

3. Using an electric mixer, beat sugar, oil, eggs and vanilla together until pale yellow.

4. In another bowl, sift together flour, cinnamon, baking soda, and salt.

5. Add dry ingredients to wet ingredients.

6. Fold in walnuts, carrots, and pineapple by hand.

7. Divide batter equally between the 2 pans. Bake 30 to 35 minutes, or until a toothpick comes out clean.

8. Allow cakes to cool completely in the pans.

9. To make the frosting, use an electric mixer to beat cream cheese, butter and vanilla. Add confectioners’ sugar and beat until smooth.

10. Place 1 cake layer, flat side up, on a plate or cake pedestal. Spread the top with frosting using your Mad Hungry Spurtle. Place the second layer on top, rounded side up, and spread the remaining frosting evenly on top of the cake.

11. Serve and enjoy!

4 servings
1 hour