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Carrot cake with cream cheese frosting taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

BlogClassic Carrot Cake with Cream Cheese Frosting

This carrot cake is moist and tender, thanks to the pressure cooking process, and topped with a tangy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 500 kcal

Equipment

  • 2 nine-inch round cake pans greased and floured
  • 1 pressure cooker
  • 1 whisk
  • 1 trivet to place pans above liquid

Ingredients
  

Main ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 4 large eggs
  • 1 cup vegetable oil
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 1 cup raisins

Instructions
 

Instructions

  • Gather your pans and prep them. Grease and flour two nine-inch round pans.
  • Mix the dry ingredients. Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, beat your eggs, then pour in the vegetable oil. Stir until mixed, then slowly add to the dry ingredients.
  • Fold in grated carrots, chopped walnuts, and raisins.
  • Divide batter into the pans and place them in the pressure cooker on a trivet.
  • Seal the lid and set the pressure cooker to cook on high pressure for thirty-five minutes.
  • Do a natural release for about ten minutes, then quick release the rest.
  • Carefully lift out the pans and let the cakes cool on wire racks.
  • Frost with cream cheese frosting once the cakes are cool.

Notes

For a tangy cream cheese frosting, soften cream cheese and beat with sugar and vanilla. Spread on cooled cake.