Instant Pot Carrot Cake
A moist and flavorful carrot cake made in the Instant Pot, combining fresh carrots, dried apricots, whole wheat flour, and warm spices. This no-oven cake is perfect for breakfast, snacks, or dessert and comes together quickly and easily.
8
Slices
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
A 7.5-inch cake tin works best, but any tin that fits inside your Instant Pot can be used.
Coconut oil can be substituted for butter if you prefer a dairy-free cake.
This cake pairs well with cream cheese frosting, fresh fruits, or a scoop of ice cream for serving.
Store leftover slices in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.