One Pot Dish Recipe

Carrot Cake Instant Pot

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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.

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.

carrot cake ingredients
Carrot Cake Ingredients

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.

dry carrot cake ingredients into the mixer
Dry Carrot Cake Ingredients

Add in all the Wet Mix Ingredients for the Moist Carrot Cake Dessert

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
Wet carrot Cake Ingredients

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).

cut baking paper in a circle and butter it
Butter On

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
Carrot Cake Mix

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

cover with foil
Cover With foil

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
Cooked Carrot 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

Ice the Cake
Icing On The Carrot Cake
 
 

Carrot Cake Instant Pot

This is the best carrot cake recipe ever. Do try it. It is really moist and tastes delicious.
Prep Time30 mins
Cook Time1 hr 15 mins
Course: Cake
Cuisine: Dessert
Keyword: carrot cake
Servings: 10 pieces
Calories: 550kcal
Author: Rosie

Ingredients

  • 7 oz 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
  • Mix all dry ingredients together using a mixer on slow speed until thoroughly combined
  • Add combined 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 no more.
  • 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 (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.
  • 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 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: 1slice | Calories: 550kcal

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.

What do you use to frost this Instant Pot Carrot Cake?

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.

What kind of pan do I need to cook this cake?

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. 

How to make Homemade Carrot Cake

Do not use processed ingredients and follow this recipe.

Why is the cook time so long in an instant pot or pressure cooker?

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.

Can I Use Pumpkin Pie Spice?

You sure can -  it's not the best substitute, but pumpkin pie spice does go well with cinnamon.

I Can Only Find Large Carrots How Much Should I Use?

Yes - just box grate them to our recipe above.

Why Do you Put Oil In A Carrot Cake?

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.

Can I use shredded carrots for carrot cake

 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.

Can I substitute butter for oil in a carrot cake

Yes you can use butter instead of oil - it will add a nice taste.

Can you use any cake pan in instant pot

Yes - as long as it fits inside the inner stainless steel bowl of the instant pot.

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