Classic Carrot Cake in Your Pressure Cooker
This carrot cake, made in a pressure cooker, is rich with flavors of cinnamon and carrots, offering a super tender and moist texture that's perfect for cream cheese frosting.
Equipment
- 1 Pressure cooker
- 1 Trivet
- 1 Cake pan well-greased
Ingredients
Main Ingredients
- 2 cups all-purpose flour your cake's base and body
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon warm spice kick
- ¾ teaspoon fine sea salt balance sweet and spice
- 3 cups grated carrots fresh or packed
- 1 cup coarsely chopped walnuts or pecans adds crunch and nuttiness
- 1 cup shredded coconut sweetened or unsweetened
- ½ cup dark or golden raisins or dried cranberries little pops of chewiness
- 2 cups granulated sugar for sweetness
- 1 cup canola oil moist agent
- 4 large eggs to bind
- 1 batch cream cheese frosting creamy finish
- Optional toppings shredded coconut or chopped toasted nuts
Instructions
Instructions
- Get your pressure cooker ready by adding about 1 cup of water or broth for that crucial broth depth. Pop on the trivet so your cake pan won’t sit directly in water.
- Grease your cake pan real good or use parchment paper. You want the cake to slide right out without fuss.
- In a big bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Then, in another, mix the grated carrots, sugar, nuts, coconut, and raisins until they’re all combined.
- Slowly add the dry mix to the wet carrot mixture, stirring gently until just blended. Don’t overdo it or your cake might get tough.
- Pour your batter into the pan, cover it tightly with foil (you gotta keep moisture in), and place it on the rack inside the cooker. Lock the lid, set your sealing ring, and cook at high pressure for about 35 minutes.
- Let the cooker do a slow release for 10 minutes, then finish with a quick release. Carefully open up the lid, and check with a toothpick. If it’s clean, cool your cake on a rack before frosting and decorating.
- Swaps: Use pre-grated carrots from the store to save you time on prep work. Throw in some crushed pineapple instead of raisins for a juicy twist.
Notes
Optional: Swap canola oil for melted butter if you want a richer flavor. Mix in a teaspoon of vanilla extract with your wet ingredients for extra sweetness. Sprinkle the top with extra shredded coconut or toasted nuts after frosting for that pro touch.