Carrot Cake

with Vanilla Glaze

This treat is a family favorite—a mandatory birthday cake for my husband. It’s incredibly moist and filled with carrots, flaxseed, and applesauce.

MAKES 6 slices • SERVING SIZE 1 slice

1 tbsp ground flaxseed

3 tbsp water

½ cup cake flour

¼ tsp baking soda

pinch of kosher salt

½ tsp ground cinnamon

½ cup granulated sugar

¼ cup canola oil

½ tsp pure vanilla extract

¼ cup unsweetened applesauce

¾ cup grated carrots

2 tbsp raisins

2 tbsp chopped walnuts

FOR THE GLAZE

⅓ cup powdered sugar

½ tsp pure vanilla extract

2 tsp dairy-free milk (soy recommended)

1. Set the air fryer temp to 310°F. Spray a bundt pan with nonstick cooking spray. Set aside.

2. In a small bowl, combine the flaxseed and water. Set aside for at least 5 minutes.

3. In a large bowl, whisk together the cake flour, baking soda, salt, and cinnamon. Add the sugar, canola oil, vanilla extract, applesauce, and flaxseed mixture. Mix well. Fold in the carrots, raisins, and walnuts. Place the batter in the pan.

4. Place the pan in the fryer basket and bake until a toothpick comes out clean from the center, about 25 to 30 minutes. Turn off the air fryer and allow the pan to sit in the air fryer for 5 minutes.

5. Transfer the cake to a serving platter and allow to cool completely.

6. In a small bowl, make the glaze by whisking together the ingredients. Drizzle the glaze over the cake and allow to set.

7. Cut the cake into 6 slices before serving.

Carrot Cake