Bourbon-infused Carrot Cake Using Airfryer

December 05, 2015 6 Comments A+ a-

Christmas reminds me of fruit cakes with lots of cherries, raisins and lots of other dried fruits.

To give this year's Christmas cake a healthy twist, let's do a Bourbon-infused Carrot Cake instead! Replace some of the dried mixed fruits (which can come with lots of hidden sugar) with freshly-grated carrots and walnuts. It's moist, easy-to-do, and definitely healthier. For health reasons, I usually skip the cream frosting.

Below is my recipe using the airfryer, and I have also included alcohol-free alternatives (if needed) too. Have fun!

Bourbon-infused Carrot Cake Using Airfryer
Yield: Two 6-inch round cakes

80g raisins
80g bourbon (you can replace with whisky/ rum/ brandy/ hot water)
200g carrots, grated
70g walnuts, crushed

170g top flour/ cake flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

2 eggs, beaten
40g brown sugar 
70g castor sugar
80g oil
30g Hokkaido milk (other fresh milk is okay)
1/2 tbsp vanilla extract

1) Soak the raisins in bourbon* overnight in an airtight tupperware container.

*If you are unable to use alcohol due to dietary restrictions, simply soak the raisins in hot water.

Tips #1: For best results, soak the raisins for up to a week. About half of the bourbon will be soaked into the raisins and you may even feel the bourbon squirting into your mouth when you bite into the raisins later!
Tips #2: Use a small-based container to ensure that the top of the raisins are also soaked.

2) Pre-heat airfryer at 150 degrees for 5 minutes.

3) When the raisins have been well-soaked, drain the raisins from the bourbon. Keep 20g of bourbon for Step #7 later.

*If not using alcohol, you can discard all the water.
Notice how the raisins have become more plump after soaking.

4) Mix the raisins with the grated carrots and crushed walnuts. Drain off any residual liquids.

5) Using another mixing bowl, sift and combine ingredients in (B) to form the flour mixture.

6) Gently mix the raisins, carrots and walnuts into the flour mixture. Set aside.

7) In another mixing bowl, combine ingredients in (C) the wet ingredients: After beating the eggs, gradually add the sugars until well-combined. Continue adding the oil, milk and vanilla extract and whisk until well-combined. Lastly, also add in 20g of bourbon* from Step #2.

*If not using alcohol, simply replace the 20g bourbon with milk.

8) Add the wet ingredients into the Step #6 mixture. Gently fold till just combined. 

Tips: It is alright if some streaks of flour are still visible. If the batter is overmixed, the cake's texture may become "rubbery".

9) Pour the batter into the two 6-inch cake pans.

10) Cover the cake pan with aluminium foil. Poke some holes. 

11) Bake in airfryer at 150 degrees for 35 minutes.

12) Remove aluminium foil. Continue baking for another 5 to 10 minutes and test until the toothpick comes out clean. 

It is now ready to be served!

And if you would like to dress up your cake a little, sprinkle some icing sugar using a sieve over your cake!

Update (May 2020)
If you would like to bake 1 rectangular loaf cake instead of round (my tin is 6.5 inches X 3.5 inches X 3.5 inches), you may multiply all the above ingredients by 3-quarters. E.g. For the raisins, instead of 80g, only 60g are needed.

For more cake recipes using airfryer, click here.

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Write comments
26 June 2016 at 15:16 delete

Hi, lovely cake but I found even after 40 mins at 150 in my Philips Airfryer it was still quite wet in the middle so I had to cook it uncovered on 160 for another 10 minutes.... guess your Airfryer cooks quicker than mine but next time I will cook it at 160 rather 150 I think. Thanks for recipe though - it's a wonderful cake :-)

2 July 2016 at 09:03 delete

Hi 41South, great to hear that you love the cake! Yeah sometimes different models are a little different, but you should be able to get it in your next round. Let us know how it works out next time :)

4 December 2016 at 13:05 delete

Hi! I noticed you used a greaseproof paper before pouring the batter in. Is there a reason behind it or can i lightly spread some butter on the sides? Tq!

4 December 2016 at 19:51 delete

Hi. Thanks for your recipe. Can I replace the Bourbon with Bailey’s?

3 January 2017 at 22:19 delete

Hi carolesai, I usually use greaseproof paper so it's easier for me to remove the cake. But yes, spreading some butter is fine too :)

3 January 2017 at 22:21 delete

Hi Marcia, I am afraid I've not used Bailey's before! But Bailey's offers a nice creamy flavour... I guess it should be nice? :)