Instant Pot Carrot Cake
Making this Instant Pot Carrot Cake is a unique way to use your Instant Pot. It has all the deliciousness of a baked cake, but without having to use the oven. The texture is denser and packed with flavor.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon all spice
- 2 eggs
- 1/2 cup white sugar
- 1/4 cup brown sugar packed
- 1/3 cup unsweetened apple sauce
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped almonds or walnuts
- 2 cups cream cheese frosting
Instructions
- In a bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg and all spice until well mixed.
- In another bowl, beat together the eggs, white and brown sugars, apple sauce, oil, and vanilla until smooth.
- Slowly incorporate the dry mix into the batter and beat until combined. Stir in the carrot and nuts.
- Add the batter to a silicon baking round or non-stick springform pan.
- Add a cup of water to the bottom of the Instant Pot inner pot. Place the trivet inside. Set the cake pan on the trivet.
- Lock the lid and set the vent to sealing. Press the pressure cook button and cook on low pressure for 35 minutes. Allow a 10-minute natural pressure release, then release the remaining pressure. Carefully take the lid off so as not to dump water on top of the cake. Remove the cake from the Instant Pot and cool for 10 minutes, then release it from the pan and cool completely.
- For a 1-layer cake, frost the cake once completely cooled and serve.
- For a 2-layer cake, repeat the process.
Nutrition
Calories: 615kcalCarbohydrates: 94gProtein: 5gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 407mgPotassium: 206mgFiber: 2gSugar: 76gVitamin A: 4073IUVitamin C: 2mgCalcium: 46mgIron: 1mg
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