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
- 7” spring form pan
- Parchment paper
- Foil
- Hand mixer
- Trivet
- 8 qt. Instant Pot
- Knife
- Offset spatula
Let's get started!
- Grease and line the bottom of the 7” spring form pan.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder until well combined.
- In a large bowl, using a hand mixer beat together the eggs, sugar, oil and vanilla until smooth.
- Add half of the dry ingredients into the wet ingredients and mix well, then add the remaining dry ingredients until no dry streaks remain.
- Fold in the shredded carrots and dried currants.
- Pour into the prepared pan and cover with aluminum foil.
- Pour the water in the Instant Pot.
- Place the spring form pan on the trivet and slowly lower into the Instant Pot.
- Lock the lid and turn the valve to sealing. Press the Pressure Cook button and set the timer for 62 minutes at high pressure.
- Allow the steam to naturally release for 15 minutes then vent to quick release any residual steam.
- Carefully remove the lid and the pan.
- Uncover and let it cool for 10 minutes then remove the sides of the pan.
- Cool completely on a wire rack.
Cream Cheese Frosting
- In a large bowl, using an electric hand mixer cream together the cream cheese and butter until light and fluffy.
- Add the sour cream, vanilla and salt and beat for another minute.
- On low speed, slowly add the powdered sugar until well combined.
Time to decorate!
- Using a knife, split the cake into 2 layers.
- Spread a thin layer of frosting using an offset spatula onto the bottom layer.
- Spread the remaining frosting on top.
Written By Rosanna Pansino
