Pressure Cooker Carrot Cake
- 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
- 4 ounces cream cheese, room temperature
- 8 tablespoons unsalted butter
- ½ cup confectioners sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 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.
- Pour batter into a 6-inch cake pan; cover with aluminum foil.
- Pour water into the pot of a pressure cooker. Place steamer rack over the water. Gently lay cake pan onto the trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Cake and cook for 40 minutes on High pressure.
- Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- 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.
- Remove cake from the pan and place on a cooking rack to cool completely.
- Spread frosting over the cake; top with shredded carrots, as desired.
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.
What others are saying
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.
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.
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!
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.