Instructions

• Ensure the pressure cooker is ready with the sealing ring clean and set in place. Grease your pan to prevent the cake from sticking.
• Combine all dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
• Beat the oil and sugars in a separate bowl until smooth. Add eggs one at a time, mixing well after each addition.
• Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined, then fold in grated carrots and crushed pineapple.
• Pour the batter into the greased pan. Add 1 cup water to the pressure cooker base and place a trivet inside. Set the pan on top, close the lid, and lock it.
• Cook on high pressure for 25-30 minutes. Allow a natural release for 10 minutes, then perform a quick release. Cool the cake before adding frosting.
• To make the frosting, beat together the softened cream cheese and butter, then add powdered sugar and vanilla. Spread over the cooled cake.
• Shred carrots ahead or use store-bought pre-shredded carrots to save time.
• Drain pineapple while mixing other ingredients to maintain a smooth workflow.