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.