Instant Pot Carrot Cake 3
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Instant Pot Carrot Cake

Instant Pot carrot cake is just the beginning when learning how to bake a cake in a pressure cooker. The possibilities are endless once you learn this! 
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: bundt cake, cake, carrot cake, dessert, instant pot, pressure cooker
Servings: 8
Calories: 237kcal
Author: The Typical Mom

Ingredients

  • 1 box carrot cake prepare as directed

Instructions

  • Prepare carrot cake as directed on the box. Spray the inside of your 7" bundt pan with non stick spray.
  • Pour 1.5 c water into your pressure cooker and lower down a trivet.
  • Fill bundt pan with batter minus 1/2 cup of batter (I tend to leave out 1/2 c of batter so it doesn't rise quite as much but others have noted that it will in fact fit the whole box of prepared mix).
  • Cover pan with foil. Make a sling out of foil to lower down bundt pan, or use a trivet with handles so you can lift it back out.
  • Close your lid and steam valve and set to pressure high for 28 minutes.
  • Allow steam to naturally release completely. Remove bundt pan and immediately take off foil.
  • Put on cooling rack and allow to cool until edges pull away from sides a bit.
  • Put a plate on top and gently flip the pan upside down so cake slides out. Drizzle melted cream cheese frosting on top and serve.

Nutrition

Serving: 3oz | Calories: 237kcal | Carbohydrates: 53g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 470mg | Potassium: 30mg | Sugar: 27g | Calcium: 136mg | Iron: 1.4mg