Moist Instant Pot carrot cake made with fresh carrots, whole wheat flour, dried apricots, butter, eggs, cinnamon, nutmeg, lemon zest, and lemon juice — a quick, oven-free delight!
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Carrot cake has always had a bit of a soft spot in my heart (and maybe my waistline — let’s be real). I still remember the first time I tried making carrot cake in an Instant Pot. I was in a rush, craving something sweet, but the thought of preheating the oven and babysitting a cake for nearly an hour? Nope. So I grabbed my Instant Pot, tossed in what I had on hand (hello, sad bag of carrots and a lonely lemon), crossed my fingers, and hoped for the best. What came out was this ridiculously moist, cozy cake that felt like a warm hug, and I’ve been making it this way ever since. Honestly, if you’d told me I’d be baking cake in a pressure cooker a few years ago, I’d have laughed (probably with frosting on my face).
Why You’ll Love This Instant Pot Carrot Cake
You know how some recipes promise magic and give you… Well, a mess? This isn’t one of those. Here’s what makes this Instant Pot carrot cake worth making again and again (and maybe again, no judgment):
-
No oven drama — Just set it and forget it. Your Instant Pot does all the heavy lifting, no preheating or oven sweat required.
-
Super moist texture — The steam environment of the Instant Pot gives you a cake so soft and spongy, it practically melts in your mouth.
-
Packed with flavor — Carrots, apricots, cinnamon, nutmeg, lemon — it’s like a little flavor party where everyone’s invited.
-
Quicker than traditional baking — This cake’s ready in a fraction of the time. Perfect for those “I need cake NOW” moods.
Ingredient Notes:
Ah, the beauty of this recipe is that it’s built on simple, wholesome ingredients — the kind you probably have lurking in your kitchen right now. Let’s break it down so you can see just how flexible and friendly this cake really is:
-
Carrots: The star! Freshly grated is best — they add natural sweetness and keep the cake moist.
-
Whole wheat flour: Adds a bit of nuttiness and extra fiber, but if you’ve only got all-purpose, that’ll work too.
-
Dried apricots: Little pops of chewy sweetness. Don’t have apricots? Raisins, dates, or even chopped nuts could work.
-
Butter: For richness. If you want dairy-free, coconut oil is a great stand-in.
-
Eggs: These bind everything together.
-
Sugar: White or brown — your choice. Brown sugar will give you deeper, caramel-y vibes.
-
Cinnamon & nutmeg: Because what’s carrot cake without those warm spices?
-
Lemon zest & juice: Adds a fresh, bright note that balances the sweetness.
-
Baking soda & salt: Just enough lift and balance — don’t skip these!
How to Make Instant Pot Carrot Cake — Step-by-Step
Okay, let’s break it down. Don’t worry, it’s easier than it sounds, and I’ll walk you through it like we’re baking together in my kitchen.
Step 1: Melt the butter. Grab a small pan or microwave-safe bowl and melt your butter. This gives your cake that rich, buttery goodness right from the start.
Step 2: Make the batter. In a large bowl, whisk together the flour, eggs, sugar, and your melted butter until the mixture is nice and smooth. No dry pockets allowed!
Step 3: Add the extras. Toss in the baking soda, salt, cinnamon, nutmeg, diced apricots, lemon zest, and lemon juice. Give it all a good mix so every bite is packed with flavor. Let the batter rest for a couple of minutes — it’s earned it (and this helps everything settle).
Step 4: Prepare the cake tin. Brush your cake tin (the kind that fits in your Instant Pot — I use one around 7.5 inches) with butter or oil. This makes sure your cake slides right out later, no sticking drama.
Step 5: Set up your Instant Pot. Pour a bit of water into the inner pot, place your trivet, and set the filled cake tin on top. Pop the lid on, seal the vent, and set it to manual high pressure for 20 minutes.
Step 6: Cool and serve. Once it’s done, let the pressure release naturally for 5-10 minutes. Carefully lift out your cake (trivet handles are your friend here), cool a little, then slice it up and enjoy!
Storage Options for Instant Pot Carrot Cake
If you’re anything like me, leftovers don’t last long… but on the off chance they do, here’s the plan. Store slices in an airtight container at room temperature for a day or two — they stay lovely and moist. Want to keep it longer? Pop it in the fridge for up to 5 days. You can also freeze individual slices (wrap ’em well!) for up to 3 months. Just thaw and zap in the microwave when the craving hits.
Variations and Substitutions:
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
What’s great about this recipe is how easy it is to tweak, so feel free to make it your own.
-
Go dairy-free: Swap butter for coconut oil or a good plant-based spread.
-
Switch the fruit: No apricots? Raisins, dried cranberries, or chopped dates would be delicious.
-
Add crunch: Toss in some chopped walnuts or pecans for a bit of texture.
-
Make it extra spiced: Love spice? Add a pinch of ginger or clove.
-
Frost it up: Spread cream cheese frosting or even a simple glaze over the top once cooled for extra indulgence.
What to Serve With This Instant Pot Carrot Cake
This Instant Pot carrot cake is delicious on its own, but if you’re looking to dress it up or pair it with something extra special, here are a few tasty ideas:
-
A hot cup of coffee or tea – Classic and cozy, especially for breakfast or an afternoon break.
-
Cream cheese frosting – A thick layer of sweet, tangy frosting takes this cake to the next level.
-
Fresh berries or sliced fruit – Strawberries, blueberries, or even thin apple slices add a pop of freshness.
-
A scoop of ice cream – Vanilla, butter pecan, or even cinnamon ice cream make it a dreamy dessert.
-
A drizzle of honey or maple syrup – For a little extra sweetness without too much fuss.
Honestly, this cake’s a bit of a chameleon — it goes well with whatever makes you happy at the table!
FAQ
Q: Can I make this cake without an Instant Pot?
A: Absolutely — you can bake it in the oven at 350°F (175°C) for about 35-40 minutes. Just keep an eye on it and test with a toothpick!
Q: How do I keep my carrot cake from being too dense?
A: Make sure you’re not overmixing the batter — gentle is the name of the game. And don’t skip the baking soda; it helps give your cake that lovely lift.
Q: Can I add pineapple or coconut to this recipe?
A: You bet! Crushed pineapple adds extra moisture, and shredded coconut brings a tropical twist. Just don’t overdo it, or your cake might get too heavy.
Instant Pot Carrot Cake
Ingredients
- 250 grams carrot grated
- 1/2 teaspoon lemon zest
- 10 cubes dried apricots diced
- 5 tablespoons butter or coconut oil for dairy-free option
- 3 eggs
- 100 grams sugar white or brown sugar
- 200 grams whole wheat flour
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1 pinch salt
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
Equipment
- nstant Pot
- Trivet
- 7.5-inch (or smaller) cake tin suitable for the Instant Pot
- Mixing bowl
- Whisk
- Small pan or microwave-safe bowl (for melting butter)
- Pastry brush
Instructions
- Step 1: Melt the butter in a small pan or microwave-safe bowl. Set aside.
- Step 2: In a large mixing bowl, combine the whole wheat flour, eggs, sugar, and melted butter. Whisk the mixture until smooth and well combined.
- Step 3: Add the baking soda, salt, cinnamon powder, nutmeg powder, diced apricots, lemon zest, and lemon juice. Stir until all ingredients are fully incorporated. Let the batter rest for a couple of minutes.
- Step 4: Brush the inside of your cake tin with butter or oil to prevent sticking. Pour the prepared batter into the cake tin.
- Step 5: Add water to the inner pot of the Instant Pot (approximately 1 to 1.5 cups). Place the trivet inside, and position the filled cake tin on top of the trivet.
- Step 6: Secure the lid of the Instant Pot and set the valve to the sealing position. Cook on manual high pressure for 20 minutes.
- Step 7: Allow the pressure to release naturally for 5 to 10 minutes. Carefully remove the cake tin using the trivet handles. Let the cake cool slightly before slicing and serving.
Notes
