Instant Pot Carrot Cake Recipe

March 18, 2023 Post a Comment

Description

Carrot cake is one of the most beloved desserts. It's moist, sweet, and packed with flavor. Now, you can make it in your Instant Pot for a delicious and easy-to-make dessert. This Instant Pot Carrot Cake is made with shredded carrots, chopped walnuts, and a delicious cream cheese frosting. It's the perfect combination of sweet and savory and is sure to be a hit at any gathering. Best of all, it takes just minutes to make in your Instant Pot.

Prep Time

This Instant Pot Carrot Cake is easy to make, and only takes about 10 minutes of active prep time. First, you'll need to gather all of your ingredients. Then, you'll need to prepare the cake batter and the frosting. Finally, you'll assemble and bake the cake in your Instant Pot. All in all, you can have a delicious, homemade carrot cake ready in just under an hour.

Cook Time

Once you have the cake batter and frosting prepared, the cook time for this Instant Pot Carrot Cake is only 20 minutes. This includes the time it takes for the Instant Pot to come up to pressure and then cook the cake. After that, you'll need to let the cake cool for about 20 minutes before topping it with the cream cheese frosting. This delicious dessert is ready to enjoy in just under an hour.

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups finely shredded carrots
½ cup chopped walnuts
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
½ teaspoon pure vanilla extract
2 cups confectioners' sugar

Instructions

1. Begin by greasing the inside of your 6-quart Instant Pot with non-stick cooking spray. Then, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

2. In a separate bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined. Then, add the shredded carrots and chopped walnuts and stir until incorporated. Pour the batter into the prepared Instant Pot.

3. Place the lid on the Instant Pot and set the valve to sealing. Select the manual setting and set the cook time to 20 minutes. When the cook time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully open the valve to release any remaining pressure.

4. When the cake is done, use a skewer to test for doneness. If the skewer comes out clean, the cake is done. Carefully remove the cake from the Instant Pot and transfer it to a cooling rack to cool completely.

5. To make the cream cheese frosting, beat together the cream cheese, butter, and vanilla extract until smooth. Then, add the confectioners' sugar and beat until light and fluffy. Spread the frosting over the cooled cake and serve.

Equipment

6-quart Instant Pot
Medium bowl
Whisk
Mixing bowl
Electric mixer
Skewer
Cooling rack

Notes

Be sure to grease the inside of the Instant Pot before adding the cake batter. This will ensure that the cake comes out easily when it's done. In addition, make sure to test the cake for doneness with a skewer before removing it from the Instant Pot. If the skewer comes out with wet batter, the cake needs to cook a little longer.

Nutrition: Per Serving

Calories: 420, Total Fat: 24g, Saturated Fat: 12g, Trans Fat: 0g, Cholesterol: 68mg, Sodium: 305mg, Carbohydrates: 48g, Fiber: 1g, Sugar: 34g, Protein: 5g

Recipe Tips

For an extra flavorful cake, try adding a teaspoon of ground ginger or nutmeg to the cake batter. You can also substitute the walnuts for pecans or almonds. If you don't have an Instant Pot, you can bake the cake in the oven. Preheat your oven to 350°F and bake for 25-30 minutes, or until a skewer comes out clean. Enjoy!