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Easy Creamy Instant Pot Carrot Cake

Instant Pot Carrot Cake - featured image
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A moist and creamy carrot cake made effortlessly in an Instant Pot, perfect for beginners and busy cooks. This recipe features a homemade cream cheese frosting whipped right in the pot for a comforting dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 3 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 250g) finely grated carrots (about 4 medium carrots)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (90g) crushed pineapple, drained
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk, as needed

Instructions

  1. Add 1 cup (240ml) of water to the Instant Pot’s inner pot and place the trivet inside.
  2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly frothy.
  4. Finely grate carrots, chop nuts, and drain crushed pineapple.
  5. Gradually fold dry ingredients into the wet mixture, stopping as soon as combined.
  6. Fold in grated carrots, pineapple, and nuts gently.
  7. Grease a 7-inch cake pan with butter or oil and dust with flour or line with parchment paper.
  8. Pour batter evenly into the prepared pan and tap gently to remove air bubbles.
  9. Place the cake pan on the trivet inside the Instant Pot, close the lid, and set the valve to sealing.
  10. Cook on manual/pressure cook high for 35 minutes, then natural release for 10 minutes followed by quick release.
  11. Check doneness with a toothpick; if not clean, cook an additional 5 minutes under pressure.
  12. Remove cake carefully and cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  13. Beat cream cheese and butter until smooth, add powdered sugar and vanilla, and beat until fluffy. Add cream tablespoon by tablespoon until desired consistency.
  14. Spread frosting evenly over the cooled cake and chill for 20 minutes if a firmer finish is desired.

Notes

Do not skip the natural pressure release to prevent the cake from sinking. Grease the pan thoroughly and line with parchment paper for easy release. Use fresh carrots and drain pineapple well to avoid sogginess. For a crisper crust, broil the cake for 2-3 minutes after cooking, watching closely to avoid burning.

Nutrition

Keywords: carrot cake, instant pot, creamy frosting, easy dessert, pressure cooker cake, quick carrot cake, moist carrot cake

Find it online: https://yumbelle.com/easy-creamy-instant-pot-carrot-cake-recipe-perfect-for-beginners/