📝 About This Recipe
Experience the ultimate moisture and spice in this modern take on a classic dessert, perfected for the Instant Pot. The pressure-cooking method locks in humidity, resulting in a dense, pudding-like crumb that traditional ovens simply cannot replicate. Infused with warm cinnamon, nutmeg, and freshly grated carrots, this cake is finished with a silky, citrus-kissed cream cheese frosting for a truly decadent treat.
🥗 Ingredients
Cake Batter
- 1 1/2 cups All-purpose flour (sifted)
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar (packed)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Salt
- 2/3 cup Vegetable oil (or melted coconut oil)
- 2 large Eggs (at room temperature)
- 1 teaspoon Vanilla extract
- 1 1/2 cups Carrots (finely grated)
- 1/2 cup Walnuts (chopped)
Cream Cheese Frosting
- 8 ounces Cream cheese (softened to room temperature)
- 4 tablespoons Unsalted butter (softened)
- 2 cups Powdered sugar (sifted)
- 1 teaspoon Lemon juice (for brightness)
- 1/2 teaspoon Vanilla extract
👨🍳 Instructions
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1
Prepare a 7-inch springform pan or push pan by greasing it generously with butter or cooking spray. Line the bottom with a circle of parchment paper for easy removal.
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2
In a medium mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
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3
In a separate large bowl, beat the eggs, oil, and vanilla extract until smooth and slightly pale.
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4
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not overmix, as this can make the cake tough.
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5
Gently fold in the finely grated carrots and chopped walnuts until evenly distributed throughout the batter.
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6
Pour the batter into the prepared pan and smooth the top with a spatula. Cover the top of the pan tightly with aluminum foil to prevent excess moisture from dripping onto the cake.
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7
Pour 1.5 cups of water into the inner pot of the Instant Pot. Place the steam rack (trivet) inside.
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8
Carefully lower the cake pan onto the trivet using a foil sling or the trivet handles. Secure the lid and set the valve to 'Sealing'.
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9
Select 'Manual' or 'Pressure Cook' on High Pressure for 50 minutes. Once the cycle finishes, allow for a 10-minute Natural Pressure Release (NPR) before venting the remaining steam.
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10
Carefully remove the cake and take off the foil. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The cake must be totally cold before frosting.
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11
While the cake cools, prepare the frosting: Beat the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, lemon juice, and vanilla, beating until smooth.
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12
Once the cake is cool, frost the top and sides generously. Garnish with extra walnuts or a sprinkle of cinnamon if desired.
💡 Chef's Tips
Always use freshly grated carrots rather than pre-shredded bagged carrots, as the latter are too dry and won't provide the necessary moisture. Ensure your cream cheese and butter are truly at room temperature to avoid a lumpy frosting. If the cake feels too soft after cooking, don't worry—it will firm up beautifully as it cools and sets. To make a 'sling' for easy removal, fold a long piece of foil into a 2-inch wide strip and place it under the pan before lowering it into the pot. You can substitute walnuts with pecans or omit them entirely for a nut-free version.
🍽️ Serving Suggestions
Serve with a hot cup of Earl Grey tea or a dark roast coffee to balance the sweetness. Pair with a small scoop of vanilla bean ice cream for a decadent 'à la mode' experience. Drizzle with a little salted caramel sauce just before serving for an extra layer of flavor. Serve chilled for a firmer, fudgy texture, or at room temperature for a softer crumb.