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Air Fryer Carrot, Almond and Pine Nut Cake
Air Fryer Carrot, Almond and Pine Nut Cake is a modern British recipe (based on a Tuscan original) for a classic carrot-based cake with almonds, flour, sultanas and pine nuts that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Carrot, Almond and Pine Nut Cake.
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
8–10
Rating: 
Tags : Vegetarian RecipesCake RecipesBritish Recipes
This autumnal cake (based on a Tuscan original) can be made with a range of vegetables such as beetroot, parsnips, courgettes (use yong, sweet ones) or pumpkin/squash but I'm using carrots as an example here.
Ingredients:
150g unsalted butter, plus extra for greasing
150g brown sugar
3 eggs
30g plain flour
1 tsp baking powder
pinch of salt
200g ground almonds
200g carrots, grated
150g sultanas
70g pine nuts
finely-grated zest and juice of 1 lemon
icing sugar, for dusting
Method:
If you want plump sultanas, place in a small bowl, cover with lemon juice (or alcohol if your prefer) and set aside for 20 minutes to plump up.
Preheat your air fryer to 170°C and use the bake setting if your air fryer has this.
Grease a 18cm diameter cake tin and line the base with greaseproof paper.
Cream together the butter and sugar until pale and fluffy, then beat in the eggs, one at a time, until completely incorporated.
Gently fold through the flour, baking powder, salt and the ground almonds.
Add the carrots, sultanas, 50g of the pine nuts along with the lemon zest and juice.
Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Transfer to your air fryer and cook for around 25 minutes.
At this point, cover with kitchen foil and cook for a further 35–40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer.
Set aside to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
To serve, dust with icing sugar then slice into wedges.
