Carrot cake

Recipe

Allergens

Flagged from the ingredients in this recipe.

• Gluten
• Egg
• Milk
• Nuts

Bake without

Tap what you need to avoid. Ingredients swap so anyone can bake.

• Gluten

  Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.

• Egg

  Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.

• Milk

  Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.

• Nuts

  Instead of almond, hazelnut, walnut and other tree nuts: Sunflower seeds, pumpkin seeds or more oats. Almond flour: finely ground sunflower seeds. Skip the garnish.

Ingredients

Amounts follow the servings above.

Method

Step by step.

1. 1Whisk egg and sugar lyst and tykt. Stir in the oil. Sikt in mel, baking powder and cinnamon.
2. 2Fold in grated carrot and chopped walnut.
3. 3Pour into a greased tin that fits the basket.
4. 4Set the air fryer to Bake and preheat 3 min. Bake at 155 °C for 28–35 min. Foil if the top darkens. Skewer almost clean.
5. 5Cool helt. Whisk cream cheese, butter and icing sugar to ostecream and butter on the cake.

Flavour and filling

Along the way

• Cream-cheese frosting on when the cake is kald. Folie after 20 min if the top becomes dark.