Pressure Cooker Pineapple Carrot Cake You Gonna Love
This pressure cooker pineapple carrot cake is moist and flavorful, combining crushed pineapple, grated carrots, and warm spices into a tender and dense cake.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- ½ teaspoon salt
- ¾ cup canola oil or vegetable oil
- 4 large eggs at room temperature
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 1 can crushed pineapple 8-ounce, drained well
- 3 cups grated carrots lightly packed
- ¾ cup chopped walnuts
- ½ cup raisins optional
Instructions
Instructions
- Start by greasing your cake pan real good so the cake won’t stick. Trust me, this little step saves ya some trouble later.
- In a big bowl whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt so they’re all mixed up nice and even.
- In another bowl, beat together the oil, eggs, and brown sugar until it’s smooth and kinda glossy looking.
- Slowly add that dry mix into your wet stuff, stirring just enough so it’s all combined but not overworked.
- Fold in your grated carrots and crushed pineapple gently so they’re spread through the batter without breaking things down.
- Pour that batter into the pan and smooth the top with a spatula, kinda like spreading a blanket over everything.
- Now, here’s the twist: you pop that pan into your pressure cooker on a trivet. Seal the lid and make sure the valve’s set to seal.
- Once you see the float valve rise and the pressure build, cook on high pressure for about 35 minutes. When done, do a slow release so the cake settles gently.
Notes
For a perfect finish, try the cake with a cream cheese glaze made from cream cheese, butter, powdered sugar, and vanilla once it cools.