Classic Carrot Cake in the Pressure Cooker
This classic carrot cake made in a pressure cooker is moist, tender, and easy to make, with perfect sweet spices, coconut, and nuts creating a delightful dessert.
Equipment
- 1 Pressure cooker
- 1 Oven Optional for browning
- 1 Mixing bowl Large
- 1 Whisk
- 1 Spatula
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon fine sea salt
- 3 cups grated carrots fresh works best
- 1 cup coarsely chopped walnuts or pecans
- 1 cup shredded coconut sweetened or unsweetened based on your taste
- ½ cup moist raisins or dried cranberries
- 2 cups granulated sugar
- 1 cup canola oil
- 4 large eggs
- 1 batch cream cheese frosting ready for that final wow
- ½ cup shredded coconut for garnish (optional)
- ½ cup chopped toasted nuts for garnish (optional)
Instructions
Instructions
- Preheat the oven to 350°F (optional step for late browning).
- Mix flour, baking powder, baking soda, cinnamon, and salt in a big bowl. Whisk well.
- In another bowl, stir together grated carrots, chopped nuts, coconut, and raisins.
- Beat sugar and eggs until pale and fluffy. Slowly add dry mix and fold in carrot combination carefully.
- Grease and flour cake pan. Pour batter into the pan.
- Place trivet or rack in the pressure cooker, add about a cup of water, and set the pan on the rack.
- Seal the lid and cook on high pressure for 30 minutes. Allow natural release for at least 10 minutes before opening.
- Remove the cake, optionally brown the top in the oven or allow to cool before frosting. Garnish with extra coconut or nuts if desired.
Notes
Serve the cake with a creamy layer of cream cheese frosting and a sprinkling of extra coconut or nuts for a luxurious touch.