Simply Carrot Cake Cupcakes In Your Pressure Cooker

Delicious and moist carrot cake cupcakes made effortlessly in a pressure cooker, perfect for any occasion.

Prep Time 15

Cook Time 22

Total Time 37

Servings 12 servings

Calories 320 kcal

1 and ⅓ cups all-purpose flour spooned and leveled to get just right
1 teaspoon baking powder to help cupcakes rise with a nice fluffy touch
½ teaspoon baking soda to keep the cake tender and light
½ teaspoon salt to balance the sweetness and bring out all flavors
1 teaspoon ground cinnamon
¾ teaspoon ginger
¼ teaspoon nutmeg for that warm, cozy spice vibe
½ cup vegetable oil that keeps everything moist and rich
1 cup packed light or dark brown sugar for deep sweetness
2 large eggs room temp so the batter mixes smooth and silky
⅓ cup unsweetened applesauce, sour cream, or plain yogurt to add tang and softness
1 teaspoon pure vanilla extract for that little extra yum
1 and ½ cups peeled, shredded, and coarsely chopped carrots about 3 big carrots
¾ cup chopped walnuts or pecans, or raisins Optional add-ins for some fun texture

First, line your cupcake pan with liners and set aside. This little step makes life easier when you wanna pop 'em out later.
Whisk the flour, baking powder, baking soda, salt, and spices in a big bowl. Stir it up real good so it's all even.
In another bowl, mix the vegetable oil and brown sugar till it looks kinda smooth and shiny.
Crack in the eggs one at a time, beat them into the sugar mixture till it's all blended and smooth.
Slowly add the dry stuff to the wet stuff, mixing just enough to combine. Overmix and cupcakes might get tough.
Fold in your shredded carrots and any add-ins like nuts or raisins you're feelin' today.
Spoon the batter into cupcake liners, filling about two-thirds full so they get space to rise nice.
Put that pan in your pressure cooker on a trivet with a cup of water below. Lock the lid, set sealing ring, and bring to pressure.
Once the float valve pops up, cook for around 12 minutes. Then, do a natural release for 10 minutes before opening.
Let cupcakes cool a bit, then carefully take 'em out and set 'em on a rack to finish cooling.

Enjoy these succulent carrot cake cupcakes with your favorite frosting or just as they are for a simple, sweet treat.