Instant Pot Carrot Cake with Cream Cheese Frosting

Table of Contents

The Story & Intro

Instant Pot Carrot Cake is the easiest way to enjoy a classic dessert with half the effort. Growing up outside Bath, I loved my nan’s spiced carrot cake with thick cream cheese frosting. Now living in Toronto, I use the Instant Pot to recreate that same comforting flavor fast.

This Instant Pot Carrot Cake turns out perfectly moist and fluffy every time. The warm spices, crunchy walnuts, and fresh orange zest take it to the next level. Plus, no oven needed just mix, steam, and enjoy.

With whole wheat flour and sour cream for added richness, it’s a fuss-free recipe made for busy days or casual celebrations. If you’re looking for a quick, flavorful dessert, this Instant Pot Carrot Cake is it.

Why Make Carrot Cake in the Instant Pot?

Steaming in the Instant Pot locks in moisture, giving the carrot cake a tender, even texture. It’s faster, cleaner, and ideal for small kitchens or warm-weather baking.

A Modern Take on Traditional Carrot Cake

We keep the heart of the classic recipe carrots, nuts, spices but swap in whole wheat flour and a citrus-zest frosting twist. The result? A cozy, flavorful Instant Pot dessert with a modern edge.

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Tools and Ingredients for the Best Instant Pot Carrot Cake

To get the perfect texture and flavor in your Instant Pot Carrot Cake, the right tools and ingredients make all the difference. This simple setup ensures success every time.

Must-Have Tools for Instant Pot Carrot Cake

For best results, use a 6-inch or 7-inch springform pan inside your 6-quart Instant Pot. It fits perfectly and makes removing the cake simple. A trivet with handles is ideal for lifting the pan, but if you don’t have one, fold a long strip of foil into a strong sling. It works just as well.

Another tip: keep a second Instant Pot sealing ring just for desserts. It prevents savory odors from affecting your carrot cake.

Key Ingredients for Moist, Flavorful Carrot Cake

This recipe calls for whole wheat flour for added texture, and grated carrots for natural moisture and sweetness. A blend of cinnamon and nutmeg delivers that signature spiced carrot cake flavor, while a splash of orange juice adds a fresh, citrusy lift.

We mix in both white and brown sugar, sour cream (or Mexican crema), and a bit of vanilla for depth. Chopped walnuts add crunch, and the cake is finished with a cream cheese frosting enhanced by orange zest a little twist that makes a big difference

How to Make Instant Pot Carrot Cake Step by Step

This easy Instant Pot Carrot Cake recipe comes together fast with simple steps and reliable results. From mixing to steaming, it’s a stress-free way to bake a perfectly moist cake even on a busy day.

Mixing and Prepping the Carrot Cake Batter

Begin by pouring 1 cup of water into the bottom of your Instant Pot. Place your trivet in, and if needed, use a foil sling for easy removal.

In a large bowl, combine dry ingredients: whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the wet ingredients eggs, sour cream, oil, sugars, orange juice, and vanilla.

Gradually mix the dry ingredients into the wet. Stir in grated carrots and chopped walnuts until just combined. Grease a springform pan and pour in the batter. Tightly cover the pan with foil to keep steam out during cooking.

Steaming the Cake in the Instant Pot

Place the pan onto the trivet in your Instant Pot. Secure the lid, set the valve to Sealing, and select the Steam function for 40 minutes.

When the timer finishes, let the pot naturally release pressure for 10 minutes, then carefully release any remaining steam. Use the sling or trivet handles to lift out the pan. Allow the carrot cake to cool for 20 minutes before taking it out of the pan.

Cream Cheese Frosting and Serving Tips

Once your Instant Pot Carrot Cake has cooled completely, it’s time for the best part—frosting. This cream cheese frosting with a citrus twist brings the whole dessert together.

How to Make Cream Cheese Frosting with Orange Zest

To make the frosting, combine softened butter and block cream cheese in a mixing bowl. Add vanilla, a pinch of salt, and a little orange zest for brightness. Blend until smooth, then slowly mix in powdered sugar until light and fluffy.

Wait until the cake has completely cooled so the frosting sets smoothly without melting. Spread the frosting evenly over the top using a spatula or butter knife. The orange zest adds a refreshing note that pairs perfectly with the warm spices in the carrot cake.

Serving and Storing Instant Pot Carrot Cake

Serve your Instant Pot Carrot Cake fresh, or store it in the fridge for up to four days.The flavor gets richer as it rests, so it’s even more delicious the next day. For clean slices, chill the frosted cake for 30 minutes before cutting.

This dessert is great on its own, or you can pair it with a warm cup of tea or a scoop of vanilla ice cream.

Conclusion

If you’re looking for a dessert that’s comforting, easy, and full of flavor, this Instant Pot Carrot Cake delivers. It’s packed with warm spices, crunchy walnuts, and a frosting that brings everything together with a citrusy twist. Best of all, the Instant Pot makes the process simple and reliable no oven required.

Whether you’re making it for a weeknight treat, a special occasion, or just to satisfy a cozy craving, this carrot cake is sure to impress. Try it once, and it might just become your favorite Instant Pot dessert.

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FAQ: Instant Pot Carrot Cake