Instant Pot Classic Carrot Cake Recipe2021-04-10
- Cuisine: American
- Course: Dessert
- Skill Level: Advanced, Child Friendly
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat10.2 g
Trans Fat0 g
Unsaturated Fat2.2 g
Instant pot classic carrot cake recipe. Carrot cake is an easy, fluffy cake that’s made even faster with an instant pot. This recipe is perfect for any time you want a carrot cake without the fuss.
What is the Classic Carrot Cake Recipe?
This is a delicious, easy-to-make recipe from the inside of the Instant Pot. It’s a one-bowl cake that requires no mixing, and it’s perfect for entertaining guests.
This recipe is very versatile and can be made in so many different flavors with just a few ingredient changes. You can enjoy this cake as is or top it with your favorite frosting or glaze.
The Carrot Cake Recipe has been around for quite some time now, but it still remains one of the best recipes out there because this cake is fast and easy to make without compromising on taste.
What are the Best Ingredients for a Great Carrot Cake Recipe?
Carrots are a staple ingredient in many cakes. They add a natural sweetness to the cake and help it taste better.
The main ingredients of carrot cake are carrots, flour, oil, and sugar. Other ingredients may include vanilla extract, baking powder, cinnamon, nutmeg, raisins, or walnuts.
How to Store and Reheat Your Quick & Easy Carrot Cake!
Here’s a quick and easy way to store and reheat your carrot cake!
The cake is stored in the refrigerator for up to 3 days. If you need it sooner, just microwave it for 2-3 minutes on high.
I love this recipe because it is so quick and easy to make! It also has only three ingredients, so it’s perfect for busy nights.
Instant Pot Classic Carrot Cake Recipe
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- 10 dried apricots, finely chopped
- 1/4 cup (60 ml) dark rum
- 2 medium carrots, peeled and grated
- zest of 1 medium orange
- zest of 1/2 lemon
- 1/4 cup chopped walnuts
- half a stick of unsalted butter, plus a little extra for the cake tin
- 3 large eggs, lightly beaten
- 5 oz (150 g) brown sugar
- 7 oz (210 g) self-raising wholemeal flour, plus a little extra for the cake tin
- 1 teaspoon bicarb soda
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried ginger
- 1/4 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- For Cream Cheese Icing:
- 8 oz (250 ml) full-fat cream cheese
- 3 tablespoons Greek Yoghurt
- 1/3 cup icing sugar
In a medium mixing bowl, combine chopped apricots and rum. Stir well and set aside.
In another bowl, combine grated carrots, orange and lemon zest, and chopped walnuts. Mix well and set aside.
Using a microwave or stove, melt the butter. Allow it to cool slightly.
In another medium mixing bowl, combine beaten eggs and brown sugar. Whisk well, then add melted butter and whisk until well combined. Set aside.
Sift the flour into a large bowl. Sprinkle evenly with soda, spices, and salt. Mix well. Stir the brown sugar and egg mixture into dry ingredients. Add carrots, chopped apricots (together with rum), lemon and orange zests, and chopped walnuts. Drizzle with lemon juice and fold through until well combined.
Grease a round spring from the cake tin with 1 teaspoon of melted butter, making sure the sides and bottom are evenly covered. Dust the sides and bottom with a little extra flour. Transfer the batter to the greased and dusted tin and smooth the top.
Add a cup of water to the instant pot. Arrange a trivet on the bottom, placing the handles facing up. Place the cake tin on top of the trivet, above the water. Cover the tin with aluminum foil, folding the edges slightly, allowing some space for the cake to rise.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Lift and remove the foil.
Carefully remove the trivet and cake tin and transfer to a serving plate. Allow the cake to cool in the tin for about 5 minutes.
Meanwhile, prepare the cream cheese icing: In a mixing bowl, combine all ingredients. Mix well and set aside.
Spread the icing over the top of cake. Decorate with more walnuts and dried fruits, if desired. Serve warm.