Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 ½ cups finely grated carrots
- ½ cup chopped pecans or walnuts (optional)
- 1 cup water (for the Instant Pot base)
- For the Frosting: 4 oz softened cream cheese, 2 tbsp butter, 1 cup powdered sugar, ½ tsp vanilla extract.
Instructions
- Start by whisking the flour, sugar, baking soda, cinnamon, and salt in a medium bowl. In a separate larger bowl, beat the eggs and oil together until smooth. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the grated carrots and nuts gently with a spatula. Grease a 6-inch or 7-inch springform pan (or push pan) thoroughly with non-stick spray or butter to ensure easy removal later.
- Pour the batter into the prepared pan and cover the top tightly with aluminum foil to prevent excess moisture from dripping onto the cake. Pour 1 cup of water into the bottom of your Instant Pot and place the trivet inside. Use a foil “sling” or the trivet handles to lower the cake pan into the pot. Close the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes. Once the timer beeps, allow a 5-minute natural pressure release before venting any remaining steam.
- Carefully remove the pan from the Instant Pot and let it cool completely on a wire rack. While the cake cools, whip the cream cheese, butter, powdered sugar, and vanilla together until fluffy. Once the cake reaches room temperature, release it from the pan and spread a thick layer of frosting over the top. Garnish with extra chopped nuts if desired, slice into generous wedges, and serve immediately.
- Cook Time: 20 minutes