Instructions

• Preheat your oven if you’re doubling the method or to warm up your kitchen while prepping the rest. Usually at 350°F (175°C).
• Mix your dry ingredients first—flour, baking soda, and salt. This way you get that even rise and no clumps messing up your batter.
• In a separate bowl, blend your wet ingredients: yogurt, cinnamon, nutmeg, vegetable oil, granulated sugar, brown sugar, and vanilla. You wanna get it nice and smooth.
• Gradually add the dry stuff into the wet mix. Mix it just enough to combine, don’t overbeat or your cake gets tough.
• Fold in those grated carrots and raisins gently but evenly. You want every bite to have that sweet and spiced goodness.
• Pour the batter into a greased cake pan sized to fit your pressure cooker. Make sure the broth depth under the rack is just right so your cake doesn’t get soggy.
• Cook in the pressure cooker using slow release for about 30 minutes. Then you can go to natural release before you lift that lid. The tender pull of the cake will tell you the wait was worth it.