In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a separate bowl, whisk the eggs, oil, and vanilla extract until well combined.
Stir the dry ingredients into the wet mixture until just combined.
Stir in the grated carrots until evenly distributed.
Pour the batter into paper-lined 6-inch cake pan, cover the pan tightly with aluminum foil and pierce a few times.
Preheat your air fryer to 320°F (160°C). Once preheated, place the cake pan inside the air fryer basket and cook for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the air fryer and allow it to cool completely on a wire rack.
Slice and serve. Store in an airtight container at room temperature for up to 3 days.