Instant pot carrot cake is delicious and a wonderful treat
Using your Instant pot means you don’t have to heat up your kitchen.
You can also make a small cake and cake bites from one batch.
That way you can give some away and keep some for yourself.
That’s definitely a win win.
The history of carrot cake
Looking at the history of carrot cake kind of made my head swim.
It’s long and disputed and not something I could summarize in a few lines like I normally do.
Instead, I leave it to you if you want to go down that rabbit hole, pardon the pun.
I would suggest starting with the Carrot Museum and their article on The History of Carrot Cake.
Who knew a dessert could have such a long and storied history?
And who knew there was a carrot museum?
Tips for Instant Pot Carrot Cake Success
This Instant Pot version uses a cake mix that makes the cooking process easier.
It’s delicious, and if I didn’t tell, you would never know it was gluten free.
To make this cake well, make sure to let all your ingredients come to room temperature.
Your eggs will be fluffier when you beat them and make your cake lighter and less dense.
That’s especially important when you are working with gluten free ingredients.
I also didn’t want to take the time to create a cream cheese frosting when there are already so many good recipes out there.
For this cake, I used a recipe from Allrecipes.com.
Truthfully, it was a tad sweet, and if I use that recipe again, I would add a teaspoon of fresh lemon juice to balance out some of the sweetness.
Consider yourself warned.
A special baking hack
While shopping for ingredients, I could only get walnut pieces, which were too large for this recipe.
I could have put them into my food processor, but sometimes the old fashioned ways are best
In this case, a few seconds of using a rolling pin and the nuts were the perfect size without having to get another appliance dirty.
If you’re worried about popping the bag and having the nuts go everywhere, I understand.
Make a small snip at the top of the bag so the air can escape without the nuts doing the same.
Let’s get baking!
- 4 eggs, large
- 1/2 cup oil
- 1/3 cup water
- 1/4 tsp almond extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 10 1/2 ounces Pamels's vanilla cake mix
- 1 1/2 cups shredded carrots
- 1/2 cup crushed pineapple
- 1/4 cup chopped walnuts
- Place a parchment round in the bottom of the Springform pan and grease the sides with oil or butter so the cake won't stick..
- Place the eggs in your Kitchen Aid mixer and mix until fluffy on medium speed.
- When the eggs have doubled in size, turn the mixer to low.
- Add the oil,, water, and almond extract.
- Mix thoroughly.
- Add the cake.
- When the mix is incorporated, stop the mixer to scrape the sides of the bowl.
- Stir in the carrots, pineapple and walnuts, one at a time, making sure each item is thoroughly incorporated between additions.
- Pour the cake mix into the Springform pan.
- Cover with foil.
- Pour 1 cup of water into the bottom of your Instant Pot.
- Place a trivet in the pot and put the cake on the trivet.
- If your trivet is difficult to remove, make an aluminum foil sling by folding a 12 inch sheet of foil in half lengthwise two to three times and place on the trivet before placing the cake pan.
- Place the lid on the Instant pot making sure the vent is in the closed position.
- Press Manual and cook the cake for 22 minutes.
- Allow the pressure to release for at least 10 minutes after cooking.
- Remove the foil being careful not to get water on the cake.
- Place the pan on a cooling rack and let cool completely.
- Place a plate over the cake that is at least two inches wider than the Springform pan and turn upside down.
- The cake should slide out easily, but release the Springform pan and remove gently.
- Decorate the cake with cream cheese icing and enjoy!
The cake mix makes two cakes this size but making two cakes at the same time in the Instant pot is not recommended. You can make one cake and one or two sets of cake bites, depending on the size of your cake bite molds.
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Organic Valley Large Brown Free Range Organic Eggs
Crisco, Pure Vegetable Oil, 48 oz
Rodelle Pure Extract, Almond, 16 Oz
McCormick Classic Ground Cinnamon Shaker Bottle, 2.37 oz
McCormick Ground Ginger, 1.5 oz
McCormick Gourmet Organic Ground Cloves, 1.75 oz
McCormick Ground Nutmeg, 2 oz
Pamelas Classic Vanilla Cake Mix, 21 oz
365 Everyday Value, Organic Shredded Carrots, 10 oz
365 Everyday Value, Pineapple Crushed in Pineapple Juice from Concentrate, 20 oz
Fisher Chef's Naturals Walnut Halves & Pieces, 16 oz, Naturally Gluten Free, No Preservatives, Non-GMO
Reynolds Wrap Heavy Duty Aluminum Foil, 130 Square Feet
Parchment Paper Baking Circles - 7 inch - 200 Eco-Friendly Pack - Baking Paper Liners for Round Cake Pans Circle Cheesecake, Cooking, Air Fryer
Bellemain Springform Pan (7 inch)
Pyrex Glass Measuring Cup Set (4-Piece, Microwave and Oven Safe ),Clear
KitchenAid 4-1/2-Quart Ultra Power Stand Mixer, Twilight Blue
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Nutrition Information:Yield: 4 slices Serving Size: 6 ounces
Amount Per Serving: Calories: 686Total Fat: 40gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 186mgSodium: 643mgCarbohydrates: 72gFiber: 3gSugar: 39gProtein: 11g
All nutrition information is approximate and for informational use only. Your serving sizes and nutrition information may differ.
I like when recipes share pictures of the cooking process so I do that when I can.
That way you know if it looks right as you’re making the recipe.
Follow along with pictures of the baking process.
Final notes about this cake
I like my cake on the spicier side so for each of the spices, I may have used a heaping spoon rather than a level one.
I promise I won’t tell anyone if you choose to do the same.