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Instant Pot Carrot Cake
An incredibly fluffy and moist carrot cake with a velvety glaze...
Course
Dessert
Cuisine
American
Keyword
baking powder, Carrot Cake, whole wheat pastry flour
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
349
kcal
Author
Corrie
Ingredients
1
cup
water
for the Instant Pot
1 ½
cup
whole wheat pastry flour
¾
teaspoon
baking powder
¾
teaspoon
baking soda
½
teaspoon
ground cinnamon
¼
teaspoon
cardamom
¼
teaspoon
ground all spice
¼
teaspoon
ground ginger
¼
teaspoon
salt
2
small carrots
finely chopped
½
cup
canola oil
¼
cup
butter
3
small eggs
½
cup
cream cheese
for glaze
2
tablespoon
milk
for glaze
1
baby carrot
for decoration
1
bunch
rosemary
for decoration
½
cup
pecans
for decoration
½-3/4
cup
sugar
for cake batter
Instructions
Add water in the Instant Pot and place trivet in it.
Take a pan that fits in the instant pot.
Grease the pan with oil or just put parchment paper at its bottom.
Take a bowl and add carrots along with all the 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 it with aluminum foil.
Place the pan in the instant pot.
Close the lid and cook at high pressure for 50 minutes.
Once done, wait for a natural pressure release.
Open the lid, remove the pan and uncover it.
Glaze: Mix well cream cheese and milk and cover the cake.
Decoration: Decorate with baby carrot, rosemary and pecans.
Your yummy cake is ready.
Nutrition
Calories:
349
kcal
|
Carbohydrates:
31
g
|
Protein:
5
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
17
mg
|
Sodium:
273
mg
|
Potassium:
150
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
395
IU
|
Vitamin C:
1
mg
|
Calcium:
67
mg
|
Iron:
1
mg