Carrot Coffee Cake Recipe
Ingredients :
1 large egg, lightly beaten, room temperature
1/2 cup buttermilk
1/3 cup sugar plus 2 tablespoons sugar, divided
3 tablespoons canola oil
2 tablespoons dark brown sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/3 cup white whole wheat flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded carrots
1/4 cup dried cranberries
1/3 cup chopped walnuts, toasted
Preheat air fryer to 350 deg;. Grease and flour a 6-in. round baking pan.
In a large bowl, whisk egg, buttermilk, 1/3 cup sugar, oil, brown sugar, orange
zest and vanilla. In another bowl, whisk flours, baking powder, 1 teaspoon
pumpkin pie spice, baking soda and salt. Gradually beat into egg mixture. Fold
in carrots and dried cranberries. Pour into prepared pan.
In a small bowl, combine walnuts, remaining 2 tablespoons sugar and
remaining 1 teaspoon pumpkin spice. Sprinkle evenly over batter. Gently place
pan in the basket of a large air fryer.
Cook until a toothpick inserted in center comes out clean, 35-40 minutes.
Cover tightly with foil if top gets too dark. Cool in pan on a wire rack for 10
minutes before removing from pan. Serve warm.
Nutrition Facts :
1 slice: 316 calories, 13g fat (1g saturated fat), 32mg cholesterol,
297mg sodium, 46g carbohydrate (27g sugars, 3g fiber), 6g protein.
