What is the secret ingredient in carrot cake?

The secret to standout carrot cake is balance. In this Instant Pot Carrot Cake, orange zest in the cream cheese frosting adds a subtle citrus brightness that elevates the rich, spiced flavors without overpowering them.

What is the cake setting on an Instant Pot?

Some Instant Pot models include a "Cake" setting designed for baking soft, moist cakes under pressure. If yours doesn't, use the "Steam" setting, which works just as well for making carrot cake in the Instant Pot.

Is there anything you should not put in the Instant Pot?

Yes, avoid thickening agents like flour or cornstarch before pressure cooking, as they can cause burning. Also, don’t use too little liquid it’s key to proper pressure. For this Instant Pot Carrot Cake, water at the base is essential for steaming.

Can I bake in an Instant Pot?

Yes, baking in the Instant Pot is straightforward if you use the right tools like a trivet and cake pan. This Instant Pot Carrot Cake proves you can get bakery-quality results without an oven.

Instant Pot Carrot Cake Recipe: Moist & Flavorful Dessert Instant Pot Carrot Cake with Cream Cheese Frosting

Name: Instant Pot Carrot Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Yield: 1 cake
Cuisine: American
Ingredients: 1 cup whole wheat flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 eggs; 1 teaspoon vanilla; 1/4 cup sour cream or Mexican crema; 1/2 cup white sugar; 1/4 cup brown sugar; 1/4 cup vegetable or coconut oil; 1 tablespoon orange juice; 1 1/4 cups grated carrots; 1/2 cup chopped walnuts; 4 tablespoons softened butter; 2/3 cup softened block cream cheese; 1/2 teaspoon vanilla (frosting); 1/8 teaspoon salt (frosting); 1 cup powdered sugar; 1/4 teaspoon orange zest

Description

This Instant Pot Carrot Cake is moist, warmly spiced, and topped with orange-zested cream cheese frosting. Perfect for a fuss-free dessert with comforting flavors.

Ingredients

1 cup whole wheat flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla

1/4 cup sour cream or Mexican crema

1/2 cup white sugar

1/4 cup brown sugar

1/4 cup vegetable or coconut oil

1 tablespoon orange juice

1 1/4 cups grated carrots

1/2 cup chopped walnuts

4 tablespoons softened butter

2/3 cup softened block cream cheese

1/2 teaspoon vanilla (for frosting)

1/8 teaspoon salt (for frosting)

1 cup powdered sugar

1/4 teaspoon orange zest

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Instructions

1. Add 1 cup of water to the Instant Pot insert.

2. Place the trivet in and prepare a foil sling if needed.

3. Mix flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

4. In another bowl, whisk eggs, sour cream, both sugars, orange juice, vanilla, and oil.

5. Gradually mix in dry ingredients, then fold in carrots and walnuts.

6. Grease a springform pan and pour in the batter. Cover tightly with foil.

7. Place the pan on the trivet. Seal the lid and set to Steam for 40 minutes.

8. Let the Instant Pot naturally release for 10 minutes, then release remaining pressure.

9. Cool the cake for 20 minutes before removing it from the pan.

10. For the frosting, mix softened butter and cream cheese until smooth.

11. Add vanilla, salt, orange zest, then gradually blend in powdered sugar.

12. Frost the cake only when completely cool.

Notes

Use a 6-inch or 7-inch springform pan.

Swap walnuts for pecans if preferred.

Store cake in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 142
Sugar: 4g
Sodium: 55mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 5g
Cholesterol: 68mg