Barbecue Pork Sandwich
Carrot Cake
| By : |
Creator of the Cherrytomate cooking blog, in which she has shared more than 500 recipes.
| Servings |
6 Portions
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Ingredients
For the cake:
- 2 eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup orange juice
- 1 tbsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup carrot grated
- ½ cup walnuts chopped
- Zest of ½ orange
For the glaze:
- ¼ cup cream cheese at room temperature, 50 g
- 4 ¼ tbsp butter at room temperature, 60 g
- 1 cup confectioners’ sugar 125 g
- ½ tsp vanilla essence
Ingredients
For the cake:
For the glaze:
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Instructions
- Put the eggs, oil, sugar, orange juice, and vanilla in a bowl. Mix. Add the flour, baking powder, and salt. Stir. Add the carrot, walnuts, and orange zest. Stir.
- Grease a 7.5 in (19 cm) cake pan. Pour the batter into the pan and cover with aluminum foil to seal.
- You can use the Instant Pot removable round bake pan for this.
- In the Instant Pot® bowl, add
1 ½ cups of water, the rack and the mold on top. - Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Hour 45 Minutes.
- Once that time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, take off the lid, and remove pan.
- Let cool for at least 15 minutes before unmolding.
- For the icing, put all the ingredients in a bowl. Beat until the mixture is homogeneous. Garnish the carrot cake with the icing.
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