Recipes for carrot cake don’t get easier than this “very tasty” one that doesn’t even require you to turn on your oven to bake.

Taking to their food blog Liana’s Kitchen, Liana has shared a “very simple and tasty” carrot cake recipe that you can bake in your air fryer.

After successfully whipping up banana bread in her air fryer, Liana was impressed with how well her “favourite carrot cake recipe" turned out.

Fans of the blog even tested out the recipe for themselves and shared their thoughts on it. Jan Low commented: “This is a lovely recipe – much nicer than others I have tried.”

Alexis said: “I have made this twice and both times it has been great.”

Sherri Crosbie wrote: “Was real tasty. It was easy, moist and the taste was delicious.”

For this recipe, you will either need an air fryer accessory cake tin or find a suitable oven-safe dish that will fit in your air fryer.

Ingredients 

For the cake

140g soft brown sugar

Two eggs beaten

140g butter

One orange zest and juice

200g self-raising flour

One teaspoon ground cinnamon

175g grated carrot (approx two medium carrots)

60g sultanas

For the buttercream (optional)

130g butter

270g icing sugar

One teaspoon of lemon juice

Zest of one orange to garnish

Method 

In a bowl, start by creaming together the butter and sugar. Slowly add the beaten eggs.

Fold in the flour, a little bit at a time, mixing it as you go. Add the orange juice and zest, grated carrots and sultanas - gently mix all the ingredients together.

Grease the baking tin - Liana used an 18.5cm round tin - and pour the mixture in.

Place baking tin in the air fryer basket and cook for 35 to 45 minutes at 175 degrees.

Check on it at 30 minutes and see if the cake has cooked – use a cocktail stick or metal skewer to poke in the middle.

If it comes out wet then cook it for a little longer. If the outside is cooking too quickly wrap some foil over the top of the cake. Make sure the foil is secured down so that it doesn't blow about.

Remove the baking tin from the air fryer basket and allow to cool for 10 minutes before removing from the tin.

To make the buttercream, whisk all the ingredients together until fluffy. If the mixture is too dry add a teaspoon or two of warm water.