If you are looking for another dessert idea then see our creme brulee recipe.
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.
Lets Assemble and weight out all the ingredients you need to make this carrot cake in an electric pressure cooker.
Next Mix your dry ingredients - use the mixer on slow speed until they are all combined- on this kitchen aid mixer we used setting number 1.
Now add in the wet ingredients and mix on slow until just combined. Scrape down the side of the bowl to ensure even mixing
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).
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.
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
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.
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
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.
Use our cream cheese frosting recipe - it makes the cake go from great to amazing. However, this cake is so good you can also serve it without frosting.
Use a metal, 6" springform cake pan. They perform better than silicone or glass to make Instant Pot Carrot Cake.
If you have a different one - be sure to test yours in your Instant Pot stainless steel liner or bowl BEFORE you add the batter in.
Using a glass or silicone pan, you will likely need to add more time as they take longer to transfer the heat.
Do not use processed ingredients and follow this recipe.
When you do “baking” in an instant pot or pressure cooker, what you're actually doing is steaming with wet heat, rather than baking with dry heat. Another key factor is that the inside temperature will be 212 degrees F, this is way lower than what you would normally bake in your oven say around 400F.
You sure can - it's not the best substitute, but pumpkin pie spice does go well with cinnamon.
Yes - just box grate them to our recipe above.
Carrot cakes are usually oil-based, rather than butter-based. This really keep them moist, plus they last for days or more in the fridge.
You can but my best tip for this when you make a homemade carrot cake is to grate in a box grater the whole carrots at home. If you use packaged or pre-shredded carrots they are usually more dry - so your cake is not quite as nice.