Instant Pot Classic Carrot Cake Recipe

2020-04-10
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

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Nutritional Info

This information is per serving.

  • Calories

    381
  • Fat

    19.6 g
  • Saturated Fat

    10.2 g
  • Polyunsaturated Fat

    2.2 g
  • Cholesterol

    90.6 mg
  • Sodium

    257.3 mg
  • Potassium

    0 mg
  • Carbohydrate

    44.3 g
  • Fiber

    1.8 g
  • Sugars

    25.5 g
  • Protein

    6.6 g
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Instant pot classic carrot cake recipe. Popular carrot cake baked in an electric pressure cooker. Quick and easy dessert! You may also like Baked Vanilla Cake with Pears

Instant Pot Classic Carrot Cake Recipe

Ingredients

  • 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

Method

Step 1

In a medium mixing bowl, combine chopped apricots and rum. Stir well and set aside.

Step 2

In another bowl, combine grated carrots, orange and lemon zest, and chopped walnuts. Mix well and set aside.

Step 3

Using a microwave or stove, melt the butter. Allow to cool slightly.

Step 4

In another medium mixing bowl, combine beaten eggs and brown sugar. Whisk well, then add melted butter and whisk until well combined. Set aside.

Step 5

Sift the flour into a large bowl. Sprinkle evenly with soda, spices, and salt. Mix well. Stir in 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.

Step 6

Grease a round spring form cake tin with 1 teaspoon 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.

Step 7

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 on the trivet, above the water. Cover the tin with aluminum foil, folding the edges slightly, allowing some space for the cake to rise.

Step 8

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 9

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Lift and remove the foil.

Step 10

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.

Step 11

Meanwhile, prepare the cream cheese icing: In a mixing bowl, combine all ingredients. Mix well and set aside.

Step 12

Spread the icing over the top of cake. Decorate with more walnuts and dried fruits, if desired. Serve warm.

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