Airfryer carrot cake, as we know it today, has a fascinating history that spans different cultures and time periods. The origins of carrot cake can be traced back to the Middle Ages, when sweeteners were expensive and hard to come by, which led people to use sweet root vegetables as a substitute for sugar in their desserts. Carrots were among the most commonly used thanks to their natural sweetness. Later came the well-known frosting, as a delicious topping for the cake.
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Estimated reading time: 3 minutes
Table of Contents: What is the more recent history behind carrot cake? | A different angle on the history
What is the more recent history behind carrot cake?
In Europe, especially in Britain, carrots were often used to make sweet cakes. The first known recipe for a carrot-based cake can be found in a French cookbook from 1827. But it was not until the 20th century, particularly during and after the Second World War, that carrot cake as we know it – a moist cake often topped with frosting – became more popular. During this period, rationing of sugar and other goods was common, which made carrots an attractive alternative once again thanks to their sweetness and availability.
A different angle on the history
In the 1960s and 1970s, carrot cake gained great popularity in the United States, partly as part of a health movement, since it was considered “healthier” thanks to the inclusion of carrots. It was also around this time that the addition of cream cheese frosting became popular, which has contributed to its lasting appeal.
I recommend this lovely coffee with our Airfryer Carrot Cake
A tasty carrot cake deserves an elegant companion. With its rich flavour of carrots, spices and creamy cheese frosting, the cake pairs perfectly with a lightly roasted coffee that has a soft, rounded flavour profile. I can warmly recommend Freehand Gently Coffee Beans – a medium-roast arabica with a balanced flavour that complements the cake’s sweet and spiced notes without overpowering them.
Since then, carrot cake has grown into a classic in many Western countries, including Denmark, and has inspired countless variations and adaptations across different cultures around the world.
Personally, I’m all for an Airfryer carrot cake with a generous layer of topping! Yum!
Frequently asked questions
Use a small springform tin (approx. 18-20 cm) or a silicone mould that fits in your airfryer basket. Remember to grease the tin well.
It usually takes 25-30 minutes at 160 degrees. Check with a toothpick – if it comes out clean, the cake is done.
No, quite the opposite! The circulating heat seals the batter, and the carrots and oil keep the cake extra moist.
Recipe
Air Fryer Carrot Cake
Cooking Guide
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Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 2 Bowls
- 1 Whisk
- 1 Cake pan - that fits the size of your air fryer. Paper moulds can be used
- 1 Scale
- 1 Teaspoon
Shopping list
Ingredients
- 150 gram plain flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 2 pcs eggs ((large))
- 120 ml sunflower oil
- 150 gram sugar
- 2 tsp vanilla extract
- 200 gram carrot
- 50 gram walnuts ((optional))
Frosting (optional)
- 100 gram cream cheese
- 50 gram butter ((softened))
- 200 gram icing sugar
- 1 tsp vanilla extract
How to make it
- Preparation:Preheat your air fryer to 160°C. (Use the preheat program, or let it run for a couple of minutes before cooking)Grease an air fryer-friendly cake tin.
- Dry ingredients:In one bowl, combine the flour, baking powder, cinnamon, nutmeg and salt.
- Wet ingredients:In another bowl, whisk the eggs with the oil, sugar and vanilla extract until well combined.
- Combine:Add the dry ingredients to the wet ones and stir until just combined. Fold the grated carrots (and walnuts, if using) into the batter.
- Baking:Pour the batter into the prepared cake tin. Place the tin in the air fryer and bake for about 25-30 minutes.Start the online kitchen timer hereOr until a toothpick inserted into the centre of the cake comes out clean, without batter.
- Cooling:Now let the cake cool completely in the tin.
- Frosting: While the cake cools, beat the cream cheese and butter together. Add the icing sugar and vanilla extract and beat until completely smooth.
- Decoration:Once the cake has cooled completely, spread the frosting over the top.
- Serving:Serve the cake when it’s ready, or store it in the fridge until needed.
Our notes for the recipe
- Air fryer models vary, so keep an eye on your cake and adjust the baking time if needed.
- Make sure your cake tin fits inside your air fryer.
- If your air fryer tends to heat unevenly, you may need to rotate the cake tin halfway through baking.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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