Instructions

• Preheat your oven to 350°F (175°C). I know you’re gonna cook in a pressure cooker, but you’ll bake the cake batter in a greased cake pan inside it, so preheating helps.
• Mix the dry stuff in a big bowl — all purpose flour, baking soda, cinnamon, nutmeg, and that pinch of salt. Give it a good stir so it’s evenly mixed.
• In another bowl whisk the wet ingredients: yogurt, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Beat it until it’s smooth and combined well.
• Slowly add the wet mix to the dry stuff, mixing gently so you just combine everything. No need to do hardcore mixing or you might get a tough cake.
• Fold in your grated carrots and raisins gently with a spatula. This keeps them dispersed but doesn’t break down your batter.
• Grease your cake pan, pour the batter in and smooth the top. Place that pan right inside your pressure cooker pot. Add some broth down below for broth depth so you get steam going.
• Close the lid, set your sealing ring on, cook on high pressure for about 30 minutes. Use natural release after cooking — slow release starts the setting perfect.
• When done, let it cool before you spread the cream cheese frosting on. Dang, you're almost there!