Recipes for One Pot

Carrot Cake Instant Pot

This Recipe Is Tasty, Forgiving And Simple

Pressure Cooker Carrot Cake

This is the best carrot cake recipe you will ever make - moist and tasty. Hand grate the carrots in a box grater for a nice thick carrot that blends nicely into the cake mix. 

This recipe is flexible and  forgiving.
instant pot carrot cake
Carrot Cake Rich and Moist and Freezes Well
Everyone who has tried this says this is the best carrot cake recipe ever.  For the carrots, we suggest using a box grater because the carrots seem to give a better flavor that way rather than a food processor.  But you can also use a food processor which makes quick work of grating carrots, but the pieces will be slightly larger. Also, many grocery stores sell bags of grated carrots.
You can make this cake with or without the nuts and raisins, however, they do give it texture and extra taste.  If you do not like it too sweet you can reduce the sugar or use either granulated or brown sugar.

Key Ingredients for Carrot Cake

Cinnamon and Vanilla

Cinnamon, and vanilla extract make the cake taste fantastic. Use the best quality of vanilla extract you can find. You will taste the difference.

Sugar

Sugar makes the cake moist, light, and delicious. You can also reduce the amount of sugar also if you do not like it too sweet.

Rasins and Walnuts

Walnuts and raisins are also optional - but they do add texture and taste - so we suggest you leave him in. But the recipe will work ok without them.

If you are looking for another dessert idea then see our creme brulee recipe.

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instant pot carrot cake

Carrot Cake Instant Pot

  • Author: Rosie
  • Prep Time: 30
  • Cook Time: 75
  • Total Time: 1 hour 45 minutes
  • Yield: 10 pieces 1x
  • Category: Cake
  • Method: Instant Pot
  • Cuisine: Dessert

Description

This is the best carrot cake recipe ever. Do try it. It is really moist and tastes delicious.


Scale

Ingredients

7oz White Flour  200g or 1.25 cups

½ teaspoon Ground Cinnamon

½ teaspoon Ground Allspice

1 teaspoon ground ginger

1 teaspoon Baking powder

0.25 oz Baking soda -7g

7 oz Sugar - 200g

5.6 oz Sultanas - 160 g

3.1 oz Walnut pieces chopped - 90g

3 large Eggs

8.8 oz Sunflower oil - 250g

1 teaspoon Vanilla extract

Cream Cheese Frosting

3.5 oz Icing sugar - 100g

8.8 oz Cream Cheese - 250g

½ teaspoon Vanilla Extract

1 teaspoon Lemon Juice


Instructions

Method

  1. Mix all dry ingredients together using a mixer on slow speed until thoroughly combined
  2. Add combined wet ingredients and mix on slow until just combined. Scrape down the side of the bowl to ensure even mixing
  3. Next cut a circle of baking paper and put it on the bottom of your cake tin. (make sure your tin will fit inside the Instant pot bowl)
  4. Grease the paper on the bottom and the sides of the tin with butter or oil release spray. (We actually lined the sides of our tray with baking paper also)
  5. Put in the wet mix to the cake tin to ¾ full no more.
  6. Wrap the whole cake tin in Aluminum foil quite tightly.
  7. Put 2 cups of water into the Instant Pot bowl and put in the trivet.
  8. Lower the wrapped cake tin in using two slings (folded up foil to about 1 inch wide)  made of Aluminum foil.  When the cake is in fold the slings down a little so you can put the Instant pot lid on.
  9. Set to pressure cook - High for 75 minutes.  Use the fast release button to let out the pressure when the timer is finished
  10. Open the foil off the top of the cake - check it is cooked, by putting a thin skewer in the cake, and if it comes out clean the cake is done.  If the cake is not ready put in again for another 15 minutes.
  11. Making the Frosting.  Sieve the Icing sugar to remove all lumps.
  12. Combine the cream cheese, icing sugar, lemon juice, and vanilla using a mixer.  Mix on 1 or slow speed to combine. Then beat on 3 until smooth and creamy.  Top the cake using a frosting spatula

 


Notes

This cake is rich and quite moist. It will also freeze really well.

You can also make the cake mix the day before and leave it in the fridge overnight - it keeps well. Just take out 2 hours before cooking to allow the mix to warm up to room temperature


Nutrition

  • Serving Size: 1 slice
  • Calories: 550

Keywords: carrot cake

Assemble your Ingredients 

Get these ready and then you are good to go on the recipe.
carrot cake ingredients
dry carrot cake ingregants into the mixer

Mix the Dry Ingredients

Mix all dry ingredients together using a mixer on slow speed until thoroughly combined. On the Kitchen Aid mixer we used setting 1.


Add in all the Wet Mix Ingredients

Now add in the wet ingredients and mix on slow until just combined. Scrape down the side of the bowl to ensure even mixing
add in the wet mix ingredients for the carrot cake
cut baking paper in a circle and butter it

Put Baking Paper on the Cake Tin Bottom

Next cut a circle of baking paper and put it on the bottom of your cake tin. (make sure your tin will fit inside the Instant pot bowl)


Grease the paper on the bottom and the sides of the tin with butter or oil release spray. (We actually lined the sides of our tray with baking paper also).

Fill the Baking Tin

Put in the wet mix to the cake tin to ¾ full.  You can see in this picture we actually lined the sides of the tin with baking paper also.
carrot cake mix into baking tin
cover with foil

Cover the Baking Tin

Wrap the whole cake tin in Aluminum foil quite tightly.


Put 2 cups of water into the Instant Pot bowl and put in the trivet.


Lower the wrapped cake tin in using two slings made of Aluminum foil (see them in the picture here) 

When the cake is in - fold the slings down a little so you can put the Instant pot lid on.


Set to pressure cook - High for 75 minutes. 

Use the fast release button to let out the pressure when the timer is finished

Cake is Cooked

Open the foil off the top of the cake - check it is cooked, by putting a thin skewer in the cake and if it comes out clean the cake is done.  

If the cake is not ready put in again for another 15 minutes.
cake is cooked
Ice the Cake

Nearly There Put on the Frosting

Making the Frosting - Sieve the Icing sugar to remove all lumps. 


Combine the cream cheese, icing sugar, lemon juice, and vanilla using a mixer. Mix on 1 to combine. Then beat on 3 until smooth and creamy. 

Top the cake using a frosting spatula

Can I make carrot cake cupcakes using this recipe? 

Yes, to make cupcakes instead of a cake. But you will only be able to make about 6 at a time. Reduce the cooking time to 30 mins and test with a skewer that they are done.

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