Carrot Cake

By Bailey1_

Ingredients

• 150 gm Self-raising Flour
• 1 tsp Ground Cinnamon
• 2 Eggs (Large)
• 115 gm Sugar
• 30 gm Milk
• 100 gm Canola Oil (or Vegetable Oil)
• Pinch of Salt
• 120 gm Grated Carrot
• 40 gm Mixed Fruits

Details

Servings 1
Adapted from thealmostfamousmom.com

Preparation

Step 1

In a bowl, sift together the self-raising flour and ground cinnamon then set aside.
In a separate bowl, lightly beat the eggs and sugar until just combined. Add a pinch of salt, milk and oil and gently mix evenly.
Pour the egg mixture into the sifted flour bowl and use the "cut and fold" method to mix the egg mixture into the flour mixture.
Again, using the "cut and fold" method to fold in the shredded carrots and mixed fruits (add in little by little).
Preheat the Airfryer at 180°C for 5 minutes.
Pour the mixture into the baking pan and cover the baking pan with aluminium foil and poke random holes on it.
Place the baking pan in the Airfryer and bake it at 160°C for 35 minutes. Remove foil and continue baking for another 3-5 minutes or until the cake surface turns golden brown.