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Cooking with my Air Fryer | Carrot Cake with Cream Cheese Frosting.

My son turned 12 yesterday, and for this year's birthday, I took it upon myself to cook everything on my own for his (simple) birthday dinner. No take-outs, no food deliveries, no 'paluto' from other restaurants, including the birthday cake. Yes, even the birthday cake! I think this has got to be one of the highlights of my airfryer experiments - baking a cake from scratch. I feel so accomplished, haha!

I baked the cake on the eve of his birthday (November 11th), while Typhoon Ulysses (international name Vanco) was starting to cause havoc in the country. It was raining heavily that night, with roaring winds and all, and I was awfully worried that the power might go out any minute. Thankfully, I was able to finish the cake without a hitch, despite the power fluctuations here and there.

I was dead tired after baking this cake, and my arms were stiff from all that grating (tip: use a box grater to make your life easier), but I wasn't able to sleep soundly that night because of the strong typhoon. I was afraid that the roof might start leaking, or worse, be blown off by the strong winds. Good thing none of those happened, and we were able to celebrate Yue's birthday at home with a simple dinner of tuna pasta, roast chicken, and this carrot cake. Sharing with you the cake recipe inspired by InspiredTaste, and my own version of the buttercream frosting. :) 

Carrot Cake with Buttercream Frosting

2 cups all-purpose flour 
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups vegetable oil 
1 cup granulated sugar 
1 cup brown sugar 
1 teaspoon vanilla extract 
4 large eggs 
3 cups grated peeled carrots 
1 cup coarsely chopped walnuts 

For Cream Cheese Frosting:
1/4 cup softened butter
3/4 cup cream cheese
1/4 cup Nestle All-Purpose Cream (chilled)
2 cups powdered sugar

1. Preheat the airfryer to 190° Celsius. Grease two round cake pans and line the bottom with parchment paper, then grease the top of the parchment paper. (I used an 8" springform pan and cooked two batches since I only have one pan.)
2. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon until well-blended.
3. In another bowl, whisk the oils, sugar, and vanilla. Whisk in the eggs, one at a time, until combined.
4. Using a spatula, add the dry ingredients to the wet ingredients in three parts, gently stirring until they disappear and the batter is smooth.
5. Fold in the carrots and walnuts.

Carrots and walnuts!

6. Pour the batter into the cake pans.
7. Set the airfryer to Bake mode and bake at 170° Celsius for 35-40 minutes or until the top of the cake is springy when touched and when a toothpick inserted to the center of the cake comes out clean.
8. Cool the cake in the pan for 10-15 minutes before moving them to a cooling rack. Peel off the parchment paper and cool off completely before frosting.

Buttercream frosting, before chilling. 

9. To make the frosting, whisk the butter, cream cheese, and Nestle All-Purpose Cream. Add the powdered sugar in four batches, whisking the mixture until thick and smooth. Refrigerate for 30 minutes.
10. To assemble, spread frosting on one part of the cake and place the other part to sandwich the frosting. Spread frosting on all sides of the cake. Top with extra chopped walnuts. Refrigerate for at least one hour before serving. (I refrigerated mine overnight.)

My first-ever carrot cake! Neighbors loved it! :)

P.S. Many thanks to everyone who greeted Yue on his birthday! He truly appreciated all the greetings and well-wishes! :)

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