Instant Pot Carrot Cake — Carrot cake is one of the best desserts, in my opinion, but it can take hours to make. I love that I can now use an Instant Pot for this recipe because it saves me so much time! The carrot cake tastes like traditional carrot cake, with more icing.
The Best Carrot Cake Pressure Cooker Recipe
Instant Pot Carrot Cake with Cream Cheese Frosting is a fantastic dessert; this is the perfect recipe if you love homemade carrot cake!
Made with fresh ingredients like shredded carrots and infused with nutmeg, cinnamon, ginger, and cloves. This is a traditional carrot cake made with the help of the Instant Pot.
This is a perfect recipe for your Instant Pot, and pressure cooking the cake, keep it moist, and bakes perfectly. I love a great big carrot cake topped with homemade cream cheese frosting. This makes a great breakfast, afternoon snack, or evening dessert.
Why Make Carrot Cake In Instapot
Have you ever wanted to make a delicious and moist carrot cake but didn’t have the time or patience to bake it in the oven? Why not try making it in a pressure cooker instead? Cooking it under pressure helps infuse the flavors of your spices and keeps the cake moist. It’s a faster method that frees up oven space for other cooking tasks. Why not try it and reap the benefits of a tasty dessert with minimal effort? The next time you want to impress friends and family with a carrot cake, let your pressure cooker do some of the work for you. Who knows, they may ask for seconds!
Is there anything better than a delicious Instant Pot carrot cake? And, of course, my favorite part of carrot cake! The cream cheese frosting!
Ingredients Needed For Instant Pot Carrot Cake
Are you ready to add pressure cooking magic to your carrot cake recipe? The Instant Pot brings a whole new dimension of flavor and moistness to this classic dessert; all it takes is a few simple ingredients.
- All-Purpose Flour
- Light Brown Sugar
- Walnuts or Pecans
- Vegetable Oil
- Ground Cloves
- Grated Carrots
- Baking Powder
- Baking Soda
- Pure Vanilla Extract
How To Make Instant Pot Carrot Cake
Grease a 7-inch cake pan or springform pan very well and line the bottom with a circle of parchment paper. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves in a medium bowl. Mix very well to blend and set aside.
In a large bowl, beat the eggs and the brown sugar with an electric mixer until foamy and pale: about 3-4 minutes. Add buttermilk, vanilla, and oil and beat again for a few seconds until smooth. Gradually add the flour mixture, folding it gently with a rubber spatula.
Then add the grated carrots and the chopped walnuts. Mix gently with the spatula until absorbed. Pour the carrot cake batter into the prepared cake pan.
Cover the pan with a sheet of paper towel. Wrap it tightly with a sheet of aluminum foil on top but make sure the paper and the foil are loose so that the cake can rise during baking. Place the cake pan on the Instant Pot trivet, with the handles up.
Pour a cup of water into the Instant Pot. Holding the trivet handles, place the cake pan inside the Instant Pot. Close and lock lid and ensure the valve is in the “Seal” position. Select the Manual setting and adjust to 40 minutes at high pressure.
After It’s Done Cooking:
When the program is over, let the pressure release naturally for 15 minutes. Release any remaining pressure manually. Test the cake for doneness by inserting a toothpick in the center: it is ready if it comes out clean. If not, cook it for another 15 minutes at high pressure and release the pressure naturally for 10 minutes.
Let the cake cool completely before assembling it, on a cooling rack or wire rack.
Frosting The Cake:
In a small bowl, mix butter and icing sugar until combined for a few seconds using an electric mixer. Add the cream cheese and vanilla and mix for 1-2 minutes until fluffy.
Trim any uneven parts from the top of the cake base using a long serrated knife. Cut the base horizontally into two equal layers. Place one layer on a serving plate and spread evenly about 1/3 of the frosting. Cover with the second layer (make sure it is the one that has been at the bottom of the pan). Spread the remaining frosting all around the cake.
Pro Tips For The Best Instant Pot Carrot Cake
- Use Fresh Carrots: Grate fresh carrots instead of using pre-packaged grated carrots. Freshly grated carrots provide better texture and flavor to the cake.
- Drain Excess Moisture: After grating the carrots, use a paper towel to pat them dry and remove any excess moisture. This prevents the cake from becoming too soggy.
- Adjust Spices: Customize the spice blend to your preference. You can add a pinch of nutmeg or ginger for extra warmth and depth of flavor.
- Don’t Overmix: When combining the wet and dry ingredients, be gentle and avoid overmixing. Overmixing can lead to a dense and tough cake.
- Use Room Temperature Ingredients: Ensure that your eggs, butter, and other dairy ingredients are at room temperature. Room-temperature ingredients blend better and result in a smoother batter.
- Line the Pan: Line the bottom of the cake pan with parchment paper to prevent sticking and make it easier to remove the cake after cooking.
- Cover with Foil: To avoid condensation dripping onto the cake, cover the cake pan with foil before placing it in the Instant Pot.
- Use the Pot-in-Pot Method: For a more even and controlled cooking process, use the pot-in-pot method by placing the cake pan on a trivet inside the Instant Pot.
- Add a Ring of Foil: To prevent the cake from touching the sides of the Instant Pot, create a foil sling or ring and place the cake pan inside it.
- Use Low Pressure: Cook the carrot cake at low pressure to avoid overcooking and drying out the cake. Around 20 minutes on low pressure should suffice, but adjust as needed based on your Instant Pot model and altitude.
- Natural Pressure Release: Allow a natural pressure release for a few minutes before opening the Instant Pot to avoid drastic temperature changes that could affect the cake’s texture.
- Check for Doneness: Use a toothpick or cake tester to check if the cake is fully cooked. It should come out clean or with just a few moist crumbs.
- Cool Thoroughly: Let the carrot cake cool in the pan for about 10-15 minutes before removing it. Then, let it cool completely on a wire rack before frosting.
- Frost When Cool: Wait until the cake is completely cool before adding frosting or glaze. This prevents the frosting from melting and becoming too runny.
By following these pro tips, you’ll ensure that your Instant Pot carrot cake turns out perfectly moist, flavorful, and delicious, making it a delightful treat for any occasion. Happy baking! 🥕🍰🎂
Can I prepare this in advance?
Yes, this carrot cake recipe is perfect when you’re not feeling like baking. You can prepare the batter and store it in your fridge up to 1 day before cooking, assemble it as directed, then keep it at room temperature for 1 to 2 days after cooking; remember to keep the cake tightly wrapped with saran wrap or plastic wrap. Cream cheese frosting will also stay fresh if refrigerated within three days.
This makes for a quick and make-ahead holiday dessert! Perfect for you to save time!
Do I Need To Peel The Carrots First?
Yes, the texture is much better if you peel the carrots. If you are in a rush, you can always purchase peeled carrots or grated carrots in the supermarket.
Do I have to Use The Cake Setting? If I do not have a Cake Setting, am I unable to bake cakes in the Instant Pot?
If you do not have a cake setting or cake button, you can use the manual high-pressure setting; it will work the same.
To make any cake, place the trivet into the Instant Pot and then pour the water into the Instant Pot, which will bring the Pressure Cooker to Pressure, which allows you to cook your food in an Instant Pot.
Can I bake in my Instant Pot?
The truth is, since you are cooking in the Instant Pot, you are not baking it traditionally; you are steaming it. This is why cakes come out nice, light, and fluffy in the Instant Pot.
Instant Pot Carrot Cake Cheesecake
If you want to make this recipe into an Instant Pot Carrot Cake Cheesecake, all you need to do is add your favorite cheesecake filling into the mixture, and it will be amazing!
Can you use any cake pan in the Instant Pot?
Yes, it will depend on the size of your Instant Pot, and which pan you can use. Springform pans are The most widely used and recommended for the Instant Pot and baking cakes or cheesecakes.
For making any cake, check out these pans. They will fit inside an Instant Pot (affiliate link); they are the perfect cake pan for either the Instant Pot or Air Fryer Baking.
More Instant Pot New Recipes
- INSTANT POT MONKEY BREAD
- INSTANT POT DINNER ROLLS
- EASY INSTANT POT APPLE CRISP
- INSTANT POT STRAWBERRY CHEESECAKE
- INSTANT POT BLUEBERRY LOAF
SOME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE-
Don’t Forget To Pin:
Instant Pot Carrot Cake
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 2/3 cup chopped walnuts , or pecans
- 2 large eggs
- 1/3 cup buttermilk
- 1/2 cup vegetable oil
- 1/3 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 teaspoong ground cloves
- 1 cup carrots, grated
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspon pure vanilla extract
Cream Cheese Frosting:
- 10.5 ounces cream cheese
- 1/4 cup butter, room temperature
- 1 cup powdered sugar
- 2 teaspoon pure vanilla extract
- Grease very well a 7-inch cake pan and line the bottom with a circle of parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves in a medium bowl. Mix very well to blend and set aside.
- In a large mixing bowl, beat the eggs and the brown sugar with an electric mixer until foamy and pale: about 3-4 minutes.
- Add buttermilk, vanilla, and oil and beat again for a few seconds until smooth.
- Gradually add the flour mixture, folding it gently with a rubber spatula.
- In the end, add the grated carrots and the chopped walnuts. Mix gently with the spatula until absorbed.
- Pour the batter into the prepared cake pan. Cover the pan with a sheet of paper towel. Wrap it tightly with aluminum foil on top but make sure the paper and the foil are loose so that the cake can rise during baking.
- Place the cake pan on the Instant Pot trivet, with the handles u
- Pour 3/4 cups water into the Instant Pot. Holding the handles of the trivet, place the cake pan inside the Instant Pot. Close the lid and make sure the valve is in the “Seal” position.
- Select Manual setting and adjust to 40 minutes at high pressure.
- When the program is over, let the pressure release naturally for 15 minutes. Release any remaining pressure manually.
- Test the cake for doneness by inserting a toothpick in the center: it is ready if it comes out clean. If not, cook it for another 15 minutes at high pressure and release the pressure naturally for 10 minutes.
- Let the cake cool completely before assembling it.
- Instant Pot
- Baking Pan
- In a large mixing bowl, using an electric mixer, beat for a few seconds butter and icing sugar until combined. Add the cream cheese and vanilla and beat for 1-2 minutes until fluffy.
- Using a long serrated knife, trim any uneven parts from the top of the cake base. Cut the base horizontally in two equal layers.
- Place one layer on a serving plate and spread evenly about 1/3 of the frosting on it.
- Cover with the second layer (make sure it is the one that has been at the bottom of the pan). Spread the remaining frosting all around the cake.
Can I use frozen grated carrots for the carrot cake? While fresh grated carrots are recommended for the best texture and flavor, you can use frozen grated carrots if needed. Thaw them completely and pat them dry with a paper towel before adding to the batter.
Can I use a different type of sweetener or sugar substitute in the carrot cake? Yes, you can experiment with different sweeteners or sugar substitutes. Keep in mind that this may slightly alter the taste and texture of the cake. Adjust the quantity based on the sweetness level you prefer.
Can I make this carrot cake gluten-free? Yes, you can use a gluten-free flour blend to make the cake gluten-free. Be sure to check that all other ingredients used are also gluten-free.
Can I add nuts or raisins to the carrot cake? Absolutely! Chopped nuts (such as walnuts or pecans) and raisins are popular additions to carrot cake. Fold them into the batter before pouring it into the cake pan.
How should I store leftover carrot cake? If you have any leftovers, store the carrot cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 4-5 days.
Can I freeze the carrot cake? Yes, you can freeze the carrot cake for up to 2-3 months. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or freezer bag. Thaw the cake in the refrigerator before serving.
What type of frosting goes best with carrot cake? Cream cheese frosting is a classic choice for carrot cake and complements its flavors perfectly. However, you can also use vanilla frosting or a simple dusting of powdered sugar.
Can I make this carrot cake in a regular oven? Yes, you can bake this carrot cake in a regular oven. Adjust the baking time and temperature based on your oven’s settings and follow the same steps for preparing the batter.
Can I make mini carrot cakes instead of one large cake? Yes, you can use individual cake pans or muffin tins to make mini carrot cakes. Adjust the baking time accordingly, as mini cakes may cook faster than a single large cake.
Can I make the cake in advance and frost it later? Yes, you can make the carrot cake in advance and frost it later. Just be sure to store the unfrosted cake in an airtight container to keep it fresh until you are ready to frost and serve it.