Name: Carrot Cake with Cream Cheese Frosting
Total time: 80 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 1/4 cups all-purpose flour (295 g); 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1 tsp kosher salt; 1/2 tsp baking soda; 1/2 tsp baking powder; 2 large eggs; 3/4 cup granulated sugar (170 g); 1/4 cup firmly packed dark brown sugar (60 g); 3/4 cup canola oil (180 ml); 1 tsp vanilla extract; 1 1/2 cups peeled and grated carrots (6 oz); 1/4 cup dried currants (475 ml); 1 package cream cheese (at room temperature, 8 oz); 4 tbsp unsalted butter (at room temperature, 2 oz/60 g); 2 tbsp sour cream; 1 teaspoon vanilla extract; 1/4 teaspoon kosher salt; 3/4 cup confectioners’ sugar (90 g)

Carrot Cake with Cream Cheese Frosting

By :Weldon Owen

A perennial birthday favorite, carrot cake turns out wonderfully dense and moist when cooked in the Instant Pot®. If you’re pressed for time, skip the frosting and serve the cake as a single layer, dusting the top with confectioners’ sugar.

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

1-2 hours

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Cream, Cream Cheese, currants

Keyword

cake, carrot cake, carrots, instant pot

Cook Time

80 minutes

Passive Time

15 minutes

Servings

6 servings

Ingredients

FOR THE CAKE

1 1/4 cups all-purpose flour 295 g
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
3/4 cup granulated sugar 170 g
1/4 cup firmly packed dark brown sugar 60 g
3/4 cup canola oil 180 ml
1 tsp vanilla extract
1 1/2 cups peeled and grated carrots 6 oz
1/4 cup Dried currants 475 ml

FOR THE FROSTING

1 package cream cheese at room temperature, 8 oz
4 tbsp unsalted butter at room temperature, 2 oz/60 g
2 tbsp sour cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup confectioners’ sugar 90 g

Course

Dessert

Cuisine

Modern

Difficulty

Easy

Browse Category

Dessert, Kid-Friendly

Duration

1-2 hours

Cooking Technique

Pressure Cook

Main Ingredient

Carrot, Cream, Cream Cheese, currants

Keyword

cake, carrot cake, carrots, instant pot

Cook Time

80 minutes

Passive Time

15 minutes

Servings

6 servings

Ingredients

FOR THE CAKE

1 1/4 cups all-purpose flour 295 g
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
3/4 cup granulated sugar 170 g
1/4 cup firmly packed dark brown sugar 60 g
3/4 cup canola oil 180 ml
1 tsp vanilla extract
1 1/2 cups peeled and grated carrots 6 oz
1/4 cup Dried currants 475 ml

FOR THE FROSTING

1 package cream cheese at room temperature, 8 oz
4 tbsp unsalted butter at room temperature, 2 oz/60 g
2 tbsp sour cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup confectioners’ sugar 90 g

Instructions

To make the cake, lightly spray a 7-inch (18-cm) springform pan with nonstick cooking spray. In a bowl, whisk together the flour, cinnamon, nutmeg, allspice, salt, baking soda, and baking powder. In another bowl, whisk together the eggs, both sugars, oil, and vanilla until smooth. Fold half of the flour mixture into the egg mixture until well mixed, then fold in the remaining flour mixture just until no dry streaks remain. Finally, fold in the carrots and currants. Transfer to the prepared pan and smooth the top. Cover the pan with aluminum foil, crimping the edges.
Pour 2 cups (475 ml) water into the Instant Pot®. Place the springform pan on the steam rack and lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 65 minutes at high pressure.
Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the springform pan to a cooling rack. Remove the foil and let the cake cool in the pan for 15 minutes, then remove the pan sides and let cool completely.
Meanwhile, make the frosting. In a bowl, using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth, about 45 seconds. Beat in the sour cream, vanilla, and salt until well mixed. On low speed, beat in the confectioners’ sugar until combined, then increase the speed to medium-high and beat until smooth and fluffy, about 1 minute.
Split the cake into 2 layers. Spread a thin layer of frosting on the bottom layer, top with the second layer, and then frost the top and sides. Cut into wedges to serve.

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Weldon Owen

Complete Instant Pot® Collection The Instant Pot® has become an instant classic, a must-have item for home cooks everywhere. Designed to increase the versatility of your Instant Pot® or Duo Crisp machine, The Complete Instant Pot® Cookbook features a curated collection of classic and contemporary recipes that utilize this innovative device to its maximum potential and yield delicious, streamlined meals. The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, grains, and beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot®. Quick and simple soup stocks—including chicken, fish, bone, and vegetable—allow you to maximize the flavor of your favorite dishes in less time than traditional methods. Plus, the Instant Pot® primer gives you all the insider tips on how to maximize the effectiveness and versatility of the Instant Pot® and the Air Fryer lid. Beyond the basics, The Complete Instant Pot® Cookbook covers a versatile range of flavor profiles and dishes. From comforting classics like bolognese, posole, and Thai basil noodles, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, to decadent desserts like molten lava cakes and key lime pie, you’ll find plenty of inspiration for getting the most out of your pressure cooker.