Instant Pot Carrot Cake

Carrot cake is fluffy and scrumptious. The bits of carrots in it makes it more yummilicious. Perfect for your sweet cravings.

Instant Pot Carrot Cake
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: baking powder, Carrot Cake, whole wheat pastry flour
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
  • 1 1/2 cup whole wheat pastry flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ground all spice
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 small carrots finely chopped
  • 1/2 cup canola oil
  • 1/4 cup butter
  • 3 small eggs
  • Add water in the instant pot and place trivet in it.
  • Take a pan that fits in the instant pot.
  • Grease pan with oil or line parchment paper at its bottom.
  • Take a bowl and add carrots along with all dry ingredients in it, mix well
  • Take another bowl and add all wet ingredients in it, mix well.
  • Add wet mixture to the dry mixture and stir well until smooth.
  • Pour batter in the pan and cover pan with aluminum foil.
  • Place pan in the instant pot.
  • Close the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 50 minutes, release the pressure naturally through steam vent.
  • Open the lid of the instant pot.
  • Remove the pan, uncover it.
  • Your yummy cake is ready.
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