Instant Pot Carrot Cake

 

I had so much fun trying to bake these dessert recipes in an Instant Pot for the first time ever! I can't believe how well this worked after a little trial and error. I tested it a bunch of different ways and this is the ones that worked the best. I've also started to test bake other recipes as well!

Yield: makes one 7" round cake

 

Things you'll need

Carrot Cake
  • 1 ¼ cups all purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon all spice
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • ¾ cup canola oil
  • 1 teaspoons vanilla extract
  • 1 ½ cups shredded carrots
  • 2 tablespoons dried currants

Instant Pot

  • 2 cups water

Cream Cheese Frosting

  • 1 ¼ cups all purpose flour
Equipment
  • 7” spring form pan
  • Parchment paper
  • Foil
  • Hand mixer
  • Trivet
  • 8 qt. Instant Pot
  • Knife
  • Offset spatula

Let's get started!

  1. Grease and line the bottom of the 7” spring form pan.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder until well combined.
  3. In a large bowl, using a hand mixer beat together the eggs, sugar, oil and vanilla until smooth.
  4. Add half of the dry ingredients into the wet ingredients and mix well, then add the remaining dry ingredients until no dry streaks remain.
  5. Fold in the shredded carrots and dried currants.
  6. Pour into the prepared pan and cover with aluminum foil.
  7. Pour the water in the Instant Pot.
  8. Place the spring form pan on the trivet and slowly lower into the Instant Pot.
  9. Lock the lid and turn the valve to sealing. Press the Pressure Cook button and set the timer for 62 minutes at high pressure.
  10. Allow the steam to naturally release for 15 minutes then vent to quick release any residual steam.
  11. Carefully remove the lid and the pan.
  12. Uncover and let it cool for 10 minutes then remove the sides of the pan.
  13. Cool completely on a wire rack.

Cream Cheese Frosting

  1. In a large bowl, using an electric hand mixer cream together the cream cheese and butter until light and fluffy.
  2. Add the sour cream, vanilla and salt and beat for another minute.
  3. On low speed, slowly add the powdered sugar until well combined.

Time to decorate!

  1. Using a knife, split the cake into 2 layers.
  2. Spread a thin layer of frosting using an offset spatula onto the bottom layer.
  3. Spread the remaining frosting on top.

 

 

 

Written By Rosanna Pansino

Rosanna Pansino Merch