Pressure Cooker Carrot Cake

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 5 customer reviews
Pressure Cooker Carrot Cake
Pressure Cooker Carrot Cake

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

For a nice boost of flavor, toast whole pecans before chopping. You'll love the flavor they lend to the cake. Using a springform pan can help make removing the cake easier.

Nutrition Facts

Per Serving: 564 calories; 44g fat; 39.3g carbohydrates; 6g protein; 115mg cholesterol; 178mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 564 Calories from Fat394
% Daily Value*
Total Fat 44g 67%
Saturated Fat13g 63%
Trans Fat0.1g
Polyunsaturated Fat8.3g
Monounsaturated Fat21.0g
Cholesterol 115mg 38%
Sodium 178mg 7%
Total Carbohydrate 39.3g 13%
Dietary Fiber2g 7%
Sugars25.1g
Protein 6g
Vitamin A58% Vitamin C2%
Calcium6% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Lesley Higgins

Lesley Higgins says:

Very good, especially the frosting. If I make this again I would add more spice and maybe a little more sugar or maple syrup to the cake batter.

Image of Garcia B

Garcia B says:

The cake was really moist and delicious. I decorated it with frosting, and created little carrots with orange and green food coloring. Makes just enough for about 4 medium slices or 8 kid size slices.

Image of Erin Hudson

Erin Hudson says:

I toasted the pecans and added raisins. I really enjoyed this recipe, it was delicious and moist. My only complaint is that it's so small!

Image of Igneri Delgado

Igneri Delgado says:

I used brown sugar and added cranberries. The texture was more like bread pudding than cake but it was still very flavorful. Just a bit flat and dense.

Image of Alexandria Urgo

Alexandria Urgo says:

This is a very dense cake & very good. It puffs up, so make sure to spray the underside of the aluminum foil top. If you’re new to using a pressure cooker you’re gonna need a silicone or aluminum foil sling to help lift it out when it’s done. If you use the silicone sling it’ll double as a trivet. I like Oxo good grips. The handles lock to “hug” the bowl & I left it on the cooling rack until I could handle it. It’s hard to use the frosting cold from the fridge so you’re gonna have to wait a bit. Wasn’t sure what “fluffy” meant in the directions. I just mixed until combined & poured it into a Pyrex (it measured 6 inches & it was the 4 cup bowl). Other tip: sling will still come out when side handle of lid inserts into base side handle to secure the lid 90 degrees from counter.