Ingredients

1 large egg, lightly beaten, room temperature1/2 cup buttermilk1/3 cup sugar plus 2 tablespoons sugar, divided3 tablespoons canola oil2 tablespoons dark brown sugar1 teaspoon grated orange zest1 teaspoon vanilla extract2/3 cup all-purpose flour1/3 cup white whole wheat flour1 teaspoon baking powder2 teaspoons pumpkin pie spice, divided1/4 teaspoon baking soda1/4 teaspoon salt1 cup shredded carrots1/4 cup dried cranberries1/3 cup chopped walnuts, toasted

Preparation

Preheat air fryer to 350°. 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.