Air Fryer Carrot Cake with Milk Chocolate Ganache
A moist and lightly sweet carrot cake baked in the air fryer in record time, finished with a silky milk chocolate ganache. Perfect for an afternoon snack or a last-minute dessert, it comes together in under 30 minutes with pantry staples. Once you try it, you'll put it on repeat!
🛒 Ingredients
10 servings
- 2 eggs
- 100 ml vegetable oil
- 80 g sugar
- 140 g grated carrots
- 130 g all-purpose flour, sifted
- 10 g baking powder
- 80 g milk chocolate
- 40 g heavy cream
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Directions
- 1
Add the eggs, oil, and sugar to a blender and pulse briefly just to combine.
- 2
Add the grated carrots and blend for about two minutes until the mixture is smooth.
- 3
Pour the blended mixture over the sifted flour in a mixing bowl and stir gently with a whisk until the batter is lump-free.
- 4
Fold in the baking powder, then pour the batter into a lightly greased pan that fits your air fryer basket.
- 5
Cook at 160 °C (320 °F) for approximately 20 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Melt the milk chocolate using a double boiler or microwave, then stir in the heavy cream until a smooth, glossy ganache forms.
- 7
Unmold the cooled cake, pour the ganache generously over the top, and serve immediately.
💡 Chef's Tip
Let the batter rest for 5 minutes before baking for an even fluffier crumb. Swap milk chocolate for dark chocolate if you prefer a more intense topping.
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