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Instant Pot Carrot Cake

Instant Pot Carrot Cake

5 from 5 votes
Prep Time: 40 minutes
Cook Time: 1 hour
20 minutes
Total Time: 2 hours
Servings: 8 Servings

Description

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 just like traditional carrot cake, with a little more icing on top.

Ingredients 

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

Instructions

  • 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.

Equipment

  • Instant Pot
  • Baking Pan

Notes

Frosting Notes:
  • 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.
To assemble:
  • 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.

Nutrition

Serving: 1ServingCalories: 678kcalCarbohydrates: 72gProtein: 9gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 100mgSodium: 332mgPotassium: 253mgFiber: 2gSugar: 45gVitamin A: 3437IUVitamin C: 1mgCalcium: 132mgIron: 2mg