Homemade Carrot Cake

Preheat a 5- or 6-quart air fryer to 325°F for 5 minutes.
Grease a deep 8-inch round springform cake pan; line the base and side with parchment paper.
Ensure the pan will fit into the air fryer.
In a bowl, beat eggs, sugar, and oil with an electric mixer until thick and creamy.
Stir in the grated carrots and chopped walnuts.
Sift in the dry ingredients (flour, baking powder, salt, baking soda, and pumpkin pie spice) and mix until well combined.
Spoon the mixture into the prepared pan and cover it with foil.
Place the cake pan into the air fryer basket.
Keep the temperature set at 325°F and set the timer for 1 hour and 15 minutes.
Cook until a skewer inserted into the center of the cake comes out clean.
Remove the cake pan from the basket.
Leave the cake in the pan for 10 minutes, and then turn it top-side up onto a wire rack to cool.
In a small bowl, beat the softened cream cheese until smooth.
Add 1/2 cup of lemon curd and beat until just combined.
Spread the top of the cake with the lemon curd cream cheese and drizzle it with the remaining lemon curd.
Scatter thin strips of lemon rind on top.