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!
Servings: 8
Equipment
- 1 pressure cooker
Ingredients
- 1 box carrot cake prepare as directed
- 1 tub frosting
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.
Video
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