Pressure Cooker Carrot Cake

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 4 customer reviews
Pressure Cooker Carrot Cake
Pressure Cooker Carrot Cake

Ingredients

  • 3 large eggs
  • ⅔ cup white sugar
  • 1 cup all-purpose flour
  • ½ cup half-and-half
  • ¼ cup canola oil
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup packed shredded carrots, plus more for topping
  • ½ cup chopped pecans
  • 2 cups water
  • Frosting:
  • 4 ounces cream cheese, room temperature
  • 8 tablespoons unsalted butter
  • ½ cup confectioners sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

Appliances

For best results, we recommend using:

Directions

  1. Beat eggs and sugar together in a bowl until smooth; add flour, half-and-half, canola oil, baking powder, vanilla extract, cinnamon, and nutmeg. Stir the mixture until you have a fluffy batter; fold carrots and pecans through the batter.
  2. Pour batter into a 6-inch cake pan; cover with aluminum foil.
  3. Pour water into the pot of a pressure cooker. Place steamer rack over the water. Gently lay cake pan onto the trivet.
  4. Lock pressure cooker lid in place and set steam vent to Sealing.
  5. Select Cake and cook for 40 minutes on High pressure.
  6. Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
  7. While the cake cooks, beat cream cheese, butter, confectioners’ sugar, vanilla extract, and salt together in a mixing bowl until smooth; refrigerate until ready to use.
  8. Remove cake from the pan and place on a cooking rack to cool completely.
  9. Spread frosting over the cake; top with shredded carrots, as desired.
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: 462 calories; 32g fat; 40.0g carbohydrates; 6g protein; 120mg cholesterol; 187mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 462 Calories from Fat 285
% Daily Value*
Total Fat 32g 49%
Saturated Fat 13g 63%
Trans Fat 0.1g
Polyunsaturated Fat 4.6g
Monounsaturated Fat 12.9g
Cholesterol 120mg 40%
Sodium 187mg 8%
Total Carbohydrate 40.0g 13%
Dietary Fiber 2g 7%
Sugars 25.8g
Protein 6g
Vitamin A 59% Vitamin C 2%
Calcium 7% Iron 8%

* 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

(4 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.