Cheesecake Swirl Carrot Bundt Cake in the Pressure Cooker
This cake features a moist carrot base with a creamy cheesecake swirl, perfectly cooked in a pressure cooker.
Equipment
- 1 Pressure cooker with sealing ring
Ingredients
Ingredients
- 1 cup vegetable oil warmed to room temp
- 4 large eggs warmed to room temp
- 1 and ¾ cups packed brown sugar
- ¾ cup smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 2 cups peeled and shredded carrots about 4 big ones
- 1 cup chopped pecans optional, for crunch
- 12 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg for cheesecake part
- 1 teaspoon vanilla for cheesecake part
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice or milk to make it swirl nice
- 1 teaspoon orange zest optional, for zing
Instructions
Instructions
- Preheat oven to 350°F and grease bundt pan.
- Mix vegetable oil, eggs, brown sugar, applesauce, vanilla, and orange zest until smooth.
- Combine flour, baking powder, soda, and salt. Add to wet mix, stirring until just combined.
- Gently stir in carrots and optional pecans. Pour half into bundt pan, add cheesecake swirl, then rest of batter.
- Place filled bundt pan into pressure cooker with broth. Lock lid and set on high pressure for 30-35 minutes.
- Natural release pressure, then check cake with toothpick. Cool for 10 minutes in pan before inverting.
- Let cake cool completely before serving for best texture.
Notes
Wrap leftovers tightly and store at room temp for up to 2 days. Refrigerate up to a week or freeze up to 3 months.